Ingredients
Butter Mixture
- 1/4 cup unsalted butter (melted)
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley leaves
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Dough
- 1 pound pizza dough
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and lightly oil a baking sheet or coat it with nonstick spray to prevent sticking.
- Prepare Butter Mixture: In a small bowl, whisk together the melted butter, freshly grated Parmesan, garlic powder, dried oregano, minced parsley, and salt until well combined. Set aside.
- Divide Dough: Cut the pizza dough into 12 equal pieces to ensure uniform baking and size for each knot.
- Shape Knots: Roll each piece into a 6-inch-long rope approximately 1/2-inch thick, then tie each rope into a knot, making sure to tuck the ends securely underneath to maintain shape while baking.
- Arrange and Brush: Place the knots on the prepared baking sheet and brush each knot generously with half of the prepared butter mixture, infusing them with flavor before baking.
- Bake: Put the baking sheet in the preheated oven and bake the knots until they turn golden brown, about 18 to 22 minutes depending on your oven.
- Final Butter Brush and Serve: Once baked, immediately brush the knots with the remaining butter mixture to enhance their buttery, garlicky taste. Serve warm for the best flavor and texture.
Notes
- For a softer texture, cover the knots with a clean towel for a few minutes after baking.
- Fresh garlic can be used instead of garlic powder for a stronger garlic flavor; use about 1-2 cloves finely minced.
- These knots can be reheated in the oven at 350°F for about 5 minutes to regain crispiness.
- Try adding red pepper flakes to the butter mixture if you like a little heat.
- Store leftover knots in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
