HOW TO MAKE: GARLIC KNOTS
Ingredients
16oz. Pizza Dough Ball (Original or Wheat)
All Purpose Flour
Extra Virgin Olive Oil
3 cloves garlic
2 tbsp fresh chopped parsley
Salt
SERVES: MAKES ABOUT 24 GARLIC KNOTS
PREPARATION
Thaw frozen dough by placing in refrigerator for a minimum of 12 hours. Or, thaw on counter for 3 hours until the center of the dough is thawed enough to be cut. Just before making, let rest on the counter for 30 minutes or until dough comes to room temperature.
Preheat oven to 375°F.
Let dough come to room temperature. Meanwhile, gather your ingredients and equipment. Prepare a baking sheet lined with baking paper.
Flour surface and remove dough from the bag. Use fingers to gently pull the dough away from the bag if it's sticking.
Mold dough into a smooth round ball by pulling the dough from the front and pinching it together in the back.
Roll into a flat 6 x 8 inch rectangle, about 1/2 inch thick.
Cut into six 1 inch strips.
Tie garlic knots one at a time by wrapping the strip twice around your two forefingers, tearing off the excess, and tucking the end through (like tying a balloon).
Pan up knots in a 6 x 4 pattern, or similar if you have more or less.
Bake for 15-20 minutes or until golden brown. Meanwhile, mix together minced garlic, chopped parsley, olive oil and salt.
Remove knots from the oven and immediately add to the olive oil mixture. Coat garlic knots thoroughly. Enjoy!
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