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Cheese-Stuffed Garlic Knots
Recipes
Cheese-Stuffed Garlic Knots
24 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 lb Bakery fresh pizza dough
  • Parchment paper
  • 8 oz whole milk mozzarella cheese
  • 2 oz Parmesan cheese (+ more, optional for serving)
  • ¼ bunch fresh Italian parsley
  • ½ cup whole garlic cloves
  • ¼ cup all-purpose flour, for dusting
  • Plastic wrap
  • ½ cup salted butter
  • 2 cups pizza (or marinara) sauce

Steps

    1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete). Line baking sheet with parchment paper.
    2. Meanwhile, cut mozzarella into 24 (½-inch) cubes. Grate Parmesan (about ½ cup). Chop parsley coarsely (¼ cup). Chop garlic finely.
    3. Dust work surface lightly with flour; turn dough out onto prepared surface and roll out to 14- x 12-inch rectangle. Cut dough into 12 (1-inch-wide) strips, then cut strips in half widthwise.
    4. Place 1 mozzarella cube in center of each dough strip. Pull ends up above cheese, then twist and fold down around cheese. Arrange on seam-side down on prepared baking sheet. Cover baking sheet loosely with plastic wrap and let stand in warm place 30 minutes or until dough is slightly puffed.
    5. Preheat oven to 425°F. Place butter and garlic in small saucepan on medium-low. Cook and stir 2–3 minutes until butter is melted and flavors are combined; keep warm. Heat sauce following package instructions.
    6. Bake garlic knots 12–15 minutes until golden. Remove from oven and place knots in large bowl; add parsley, garlic butter, and Parmesan, then toss to coat evenly. Arrange on serving platter and sprinkle with additional Parmesan, if using. Serve with sauce.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄24 recipe serving: Calories 140, Total Fat 8g, Sat Fat 4.5g, Trans Fat 0g, Chol 20mg, Sodium 260mg, Total Carb 11g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 2%