Soft, chewy knots of pizza dough are baked to golden-brown perfection, then generously tossed in a warm bath of garlic-infused butter, fresh parsley, and salty Parmesan cheese. An irresistible and classic Italian-American appetizer or side dish perfect for any pasta night or gathering.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
513cal
11gprotein
56gcarbs
27g
Ingredients
1 lb Pizza Dough (Store-bought or homemade, brought to room temperature)
6 tbsp Unsalted Butter
5 cloves Garlic (Finely minced)
0.25 cup Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese
1 tbsp Olive Oil (For brushing)
0.5 tsp Salt
0.25 tsp Red Pepper Flakes (Optional, for garnish)
A simple, vibrant tomato sauce, simmered with garlic, onions, and Italian herbs. Perfect for dipping mozzarella sticks, breadsticks, or as a quick pizza sauce. Ready in under 30 minutes!
Warm, aromatic garlic knots with tangy marinara – a perfect, quick snack for any time!
This italian_american dish is perfect for snack. With 653.75 calories and 14.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, gently stretch or roll the room-temperature pizza dough into a rectangle approximately 12x8 inches.
2
Cut and Shape the Knots
Using a pizza cutter or a sharp knife, cut the dough lengthwise into 16 strips, each about 3/4 to 1-inch wide.
Take one strip of dough and tie it into a simple, single knot. Gently tuck the ends underneath the knot to secure it.
3
Arrange and Bake
Place the shaped knots on the prepared baking sheet, leaving about 1-2 inches of space between each one to allow for expansion.
Lightly brush the tops of the knots with olive oil.
Bake for 12-15 minutes, or until they are puffed up and a beautiful golden brown on top.
4
Prepare the Garlic Butter Topping
While the knots are baking, melt the unsalted butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for about 60-90 seconds, stirring constantly, until it becomes fragrant. Be careful not to let the garlic brown or burn.
Remove the saucepan from the heat and stir in the chopped fresh parsley and salt.
5
Toss and Serve
As soon as the knots are finished baking, immediately transfer the hot knots to a large mixing bowl.
Pour the warm garlic butter mixture over the knots. Add the grated Parmesan cheese and optional red pepper flakes.
Gently toss everything together until the knots are evenly and generously coated.
Serve immediately while warm for the best texture and flavor.
141cal
4gprotein
18gcarbs
8gfat
Ingredients
2 tbsp Extra Virgin Olive Oil
1 small Yellow Onion (finely chopped)
3 cloves Garlic (minced)
28 oz Canned Crushed Tomatoes (one can)
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Granulated Sugar (optional, to balance acidity)
0.75 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
0.25 tsp Red Pepper Flakes (optional, for heat)
Instructions
1
Sauté Aromatics
Heat the extra virgin olive oil in a medium saucepan or pot over medium heat.
Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
Add the minced garlic and cook for another 30-60 seconds until fragrant. Be careful not to let the garlic burn.
2
Simmer the Sauce
Pour the can of crushed tomatoes into the pot. Stir well to combine with the onions and garlic.
Stir in the dried oregano, dried basil, sugar (if using), salt, black pepper, and optional red pepper flakes.
Bring the mixture to a gentle simmer over medium heat.
Once simmering, reduce the heat to low, partially cover the pot with a lid, and let it cook for at least 15-20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and deepen.
3
Final Touches and Serving
After simmering, taste the sauce and adjust the seasoning as needed. You may want to add more salt, a pinch more sugar to balance acidity, or more red pepper flakes for heat.
