Garlic & Herb Knots
So it's the day after hosting a successful pizza party, and you go to the fridge and realize you still have leftover garlic & herb dough! You're probably saying to yourself, "How can this be? How is it not all gone? Is there such a thing as too much pizza?" You're realizing you probably ate at least two pizzas to yourself in the previous night and can't imagine eating pizza again for dinner (no judgment here if you can), but this dough is taking up space in the fridge! Fear, not spice friend, take that flavorful garlic and herb dough and tie it into delicious knots, perfect for serving with a fresh, healthy salad, or a classic spaghetti with red sauce! While garlicky, buttery, and herbaceous, these rolls will also surprise you with a sweet orangey citrus flavor and a little hit of paprika to cover all your flavor bases. Whether you're making space in the refrigerator or just going "knots" for Spicewalla's Garlic & Herb blend, you'll be happy to have a warm batch of these little rolls on hand!
Yield: 24 garlic knots
INGREDIENTS
*Reduce this recipe as needed if using leftover pizza dough.*
1 tsp Spicewalla Sicilian Sea Salt
DIRECTIONS
1. Roll out pizza dough to about ½ inch thickness, cut each into 6 equal pieces.
2. Stretch pieces into about a 5-inch “rope.”
3. Tie in a knot (like you would tie a shoelace) and repeat with all strips, place on a lightly floured surface.
4. Cover with plastic wrap and let knots sit out at room temperature for 1 hour.
5. Preheat oven to 475*F with large cast iron pan on the middle rack for 1 hour.
6. Carefully remove hot cast iron pan, place knots inside the pan and bake for 10-12 minutes, until golden brown, you may have to bake them in 2 batches.
7. While the knots are baking, melt one stick of butter in a small saucepan, add Spicewalla Garlic & Herb Blend and fresh minced garlic; stir together and keep warm.
8. Remove knots from oven and place in a heat-safe mixing bowl.
9. Pour melted Garlic & Herb butter mixture over knots and stir to coat evenly.
10. Finish with salt and serve with warm marinara sauce.
Recipe courtesy of the lovely Alyse Baca