Cheesy Roasted Garlic Knots

5

9

PrintJump to Recipe

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

These quick Cheesy Roasted Garlic Knots can be easily thrown together using store-bought pizza dough. They’re smothered with a melted garlic butter, topped with melty mozzarella and Italian parsley. Serve these with The Best Caesar Salad and Spaghetti and Meatballs.

Cheesy Roasted Garlic Knots with one being taken out.

Why This Recipe is Amazing

  • The pizza dough: A big part of this recipe being amazing is that it calls for store-bought pizza dough, making it so incredibly easy to throw together. I like to think that this is a good weeknight appetizer or side dish.
  • Roasted garlic – Since we’re using store-bought dough, the fresh roasted garlic is a nice element of homemade goodness.
Garlic butter all smashed together in a bowl.

Ingredients You’ll Need

These use minimal ingredients, making them something easy to whip up at a moment’s notice!

  1. Garlic – I love roasting a whole head of garlic for this. And then we’re going to make a compound garlic butter that is so good.
  2. Butter – Buter and garlic are best friends.
  3. Pizza dough – You can make your own or use store-bought.
  4. Mozzarella – This is the cheese of choice. They provide ultimate cheese pulls.

For the rest of the ingredients, please see the recipe index card below!

Ingredients for Cheesy Roasted Garlic Knots.

How to Make Cheesy Roasted Garlic Knots

  1. Make the garlic butter – Start by roasting the garlic in the oven until it’s softened and caramelized. Squeeze the heads of garlic out into a bowl with the softened butter, Italian parsley, crushed red pepper and salt.
  2. Divide the pizza dough – Using a bench scraper or knife, divide it into 12 equal pieces.
  3. Form the knots – Roll and stretch each piece until it’s about 5 inches long. Spread about a half of teaspoon of the butter mixture onto the piece of dough and sprinkle it with a bit of mozzarella, pressing it into the butter. Tie the strip of dough into a knot and transfer it to the cast iron skillet.
  4. Place them in the pan – I used a cast iron but use whatever baking vessel you like. Add the knots to the baking dish.
  5. Allow them to rise – I like to brush them with any remaining butter and letting them rise for a bit. We want puffy, very plump garlic knots.
  6. Bake – Stick them in the oven to bake for 20 minutes.
  7. Top with Cheese – Add the cheese to the tops at the 20 minute mark and then bake some more.
  8. Serve! – Add a little Italian parsley on top if you like.
Garlic Knots before they bake.

Tips and Tricks

  • Rising Time – The extra bit of rising time is worth it because it results in super fluffy garlic knots.
  • Unsalted vs. Salted Butter – If you’re using salted butter, just be sure to leave the salt out of the recipe.
Garlic Knots right out of the oven.

Recipe FAQs

Can I make this ahead?

Sure! You can actually prep these knots, wrap the pan in plastic wrap and then stick them in the fridge. Let them come to room temperature for 1 hour. And then bake.

Can I make these dairy-free?

You can use dairy-free/vegan butter and vegan cheese, if you like.

Cheesy Roasted Garlic Knots in pan.

Recipes to Serve with These Cheesy Garlic Knots

If you tried this Cheesy Roasted Garlic Knots or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 vote

Cheesy Roasted Garlic Knots

Prep: 45 minutes
Cook: 35 minutes
Total: 1 hour 15 minutes
Servings: 6
These Cheesy Roasted Garlic Knots are a yeasted pizza-like dough that's cut up into pieces and made into knots. Topped with mozzarella and fresh herbs.

Ingredients 

  • 1 whole head of garlic, top sliced off
  • 1 pound store-bought or homemade pizza dough
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons minced Italian parsley, plus more for garnish
  • 2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper, plus more for garnish
  • 1/2 teaspoon dried oregano
  • 1 3/4 cups shredded mozzarella, divided

Instructions 

  • Preheat the oven to 350 degrees F. Wrap the head of garlic in a small sheet of foil and place on a baking sheet or in a baking dish. Transfer to the oven to roast for 1 hour. Carefully remove it from the foil. Allow the head of garlic to cool and press the roasted garlic out of the cloves and into a bowl.
  • To the bowl with the garlic, add the butter, minced Italian parsley, salt, crushed red pepper and oregano. Mix and mash it together until combined. Give it a taste and add a bit more salt if needed.
  • Lightly flour your work surface and divide the dough into twelve pieces. Listen, this doesn’t have to be perfect. We just want the twelve pieces to be sorta the same size so it all bakes evenly.
  • Roll and stretch each piece until it’s about 5 inches long. Spread about a half of teaspoon of the butter mixture onto the piece of dough and sprinkle it with a bit of mozzarella, pressing it into the butter. Tie the strip of dough into a knot and transfer it to the cast iron skillet. Repeat until you’ve worked your way through all of the strips of dough.
  • Brush the top with a bit of the remaining butter (if any) and cover the knots with a clean kitchen towel. Allow it to rise until it’s doubled in size, about 30 minutes.
  • Preheat the oven to 375 degrees F. Uncover the cast iron skillet and transfer to the oven to bake for 20 minutes. At the 20-minute mark, sprinkle the top with the remaining 1 cup of mozzarella and bake for an additional 5 to 10 minutes, or until the tops of the knots are golden brown. Top with more Italian parsley and crushed red pepper (if you like it spicy!).

Notes

Tips and Tricks: 
  • If you don’t have time to roast garlic, it’s ok. Just add half of the garlic (about 6 cloves) of minced garlic to the butter mixture. Raw garlic is more intense than roasted garlic so that’s why I recommend half of the amount.
  • I use a cast iron for this recipe but a baking dish that’s about 9-inches round or rectangular will work just fine too.

Nutrition

Serving: 4g | Calories: 235kcal | Carbohydrates: 1g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 986mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 858IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Bread
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!




9 Comments

  1. Methinks that the phrase “too cheesy” is an oxymoron. This looks like the perfect finger food for football watching (or binge watching Poldark)….