Garlic Knot Chos Food

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GARLIC KNOTS



Garlic Knots image

Provided by Trisha Yearwood

Categories     appetizer

Time 20m

Yield 8 garlic knots

Number Of Ingredients 7

8 ounces refrigerated pizza dough
4 tablespoons unsalted butter
2 large garlic cloves, minced
1 pinch crushed red pepper flakes
Kosher salt
2 teaspoons finely chopped fresh flat-leaf parsley
Grated Parmesan, for topping

Steps:

  • Preheat the oven to 500 degrees F.
  • Divide the dough into 8 even pieces. Use your hands to roll each piece into a 6-inch-long tube, then tie each into a knot. Arrange the knots on a parchment-lined baking sheet. Bake until golden brown all over, 7 to 8 minutes.
  • Meanwhile, melt the butter over medium-low heat in a small saucepan. Add the garlic, red pepper flakes and a rounded 1/4 teaspoon salt and cook, stirring often, until the garlic is pale golden, about 3 minutes. Take off the heat and stir in the parsley.
  • Brush the garlic knots generously with the garlic butter and sprinkle with a little grated Parmesan. Transfer the remaining butter to a small bowl.

EASY GARLIC KNOTS



Easy Garlic Knots image

Provided by Scott Conant

Categories     appetizer

Time 3h10m

Yield 10 rolls

Number Of Ingredients 10

All-purpose flour, for rolling dough
1 pound fresh pizza dough
3 tablespoons salted butter, melted
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3 cloves garlic, minced
1/4 cup freshly grated Parmesan
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon flaky sea salt

Steps:

  • Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
  • Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
  • Preheat the oven to 400 degrees F.
  • In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
  • Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
  • Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

GARLIC TIE-THE-KNOTS



Garlic Tie-the-Knots image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h50m

Yield 18 garlic knots

Number Of Ingredients 11

2 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
1 cup warm water
1 tablespoon olive oil, plus more for the bowl
Flaky sea salt, for topping
1 stick (8 tablespoons) unsalted butter
4 large cloves garlic, finely grated or pressed through a garlic press
1/4 cup finely chopped fresh flat-leaf parsley
1 pinch crushed red pepper flakes

Steps:

  • For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
  • For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
  • Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.

HERBED GARLIC KNOTS



Herbed Garlic Knots image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 16 garlic knots

Number Of Ingredients 0

Steps:

  • Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.

GARLIC KNOTS



Garlic Knots image

Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.

Provided by Kay Chun

Categories     finger foods, appetizer

Time 3h30m

Yield 12 servings

Number Of Ingredients 9

1 pound prepared pizza dough, thawed if frozen
All-purpose flour, for dusting
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon finely chopped parsley
Kosher salt
Parmesan, for finishing (optional)
Warmed marinara sauce, for dipping

Steps:

  • Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
  • Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
  • Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
  • Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
  • In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.

GARLIC KNOTS



Garlic Knots image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield about 2 dozen

Number Of Ingredients 14

Basic Pizza Dough, recipe follows
1/2 cup unsalted butter
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

Steps:

  • Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
  • Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
  • Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
  • Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
  • Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
  • In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

CHIVE-AND-GARLIC KNOTS



Chive-and-Garlic Knots image

Refrigerated bread dough makes these knots quick and easy. Your guests may enjoy shaping them for you the night of your party. Or you can make these rolls a day ahead, wrap them in foil and reheat them in the oven at 350 degrees for 10 minutes.

Provided by Food Network

Categories     appetizer

Yield 12 servings (serving size: 1 roll)

Number Of Ingredients 7

1 1/2 tablespoons butter or stick margarine
2 garlic cloves, minced
1/2 teaspoon garlic powder
1 (11-ounce) can refrigerated French bread dough
2 tablespoons chopped fresh chives or green onions
2 tablespoons grated Parmesan cheese
Cooking spray

Steps:

  • Melt butter in a small skillet over medium heat. Add minced garlic; saute 30 seconds or until lightly browned. Remove from heat; stir in garlic powder. Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350 degrees for 17 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 81, Fat 2.6 grams, SaturatedFat 1.3 grams, Cholesterol 5 milligrams, Sodium 185 milligrams, Carbohydrate 11.6 grams, Protein 2.5 grams

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