Perfectly soft, slightly chewy cheesy garlic knots packed with rich buttery garlic flavor is awesomely delicious on its own or with your favorite dish!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
What’s not to love about buttery, garlic knots? Now stuff and top them with melty cheese and you have yourself an incredibly scrumptious treat! For these cheesy garlic knots, I wanted to make sure that the garlic flavor was nicely balanced by a rich cheese blend. To accomplish this, I used a mix of Cabot Creamery’s mozzarella and Alpine cheese. The mozzarella cheese adds great meltiness to these cheesy garlic knots while the Alpine cheese adds a rich, nutty flavor similar to the taste of parmesan cheese.
For the dough, I used my homemade pizza dough recipe, which you can find here. So the next time you want to switch things up and the craving for garlic knots hits, give this recipe for cheesy garlic knots a try. Not only is it easy to make requiring less than 10 ingredients but is so incredibly delicious!
How to Make Cheesy Garlic Knots
Key Ingredients
- Homemade/Store Bought Pizza Dough
- Salted Butter – I used Cabot Creamery’s salted butter.
- Mozzarella Cheese – I used Cabot Creamery’s mozzarella cheese.
- Alpine Cheese – I used Cabot Creamery’s Alpine Cheese which has a similar flavor to parmesan cheese and adds a nice rich, nutty flavor to cheesy garlic knots.
- Fresh Garlic
- Fresh Parsley
- Red Pepper Flakes (optional)
To Make Cheesy Garlic Knots
- Mix – in a medium mixing bowl, add the butter, garlic and fresh parsley. Mix ingredients together into a smooth, spreadable mixture.
- Grease – lightly grease a 9-inch cast iron pan/oven safe skillet. Set aside until ready to use.
- Divide – on a lightly floured surface, divide the pizza dough into 10 equal pieces. Keep dough pieces covered with lightly dampened towel or plastic wrap to prevent them from drying out while rolling and shaping into knots.
- Roll – working with one piece of dough at a time, roll into a 6-7” inch rope. Use your fingers or rolling pin to flatten rope into 1 inch elongated rectangle.
- Spread – about 1 teaspoon of the garlic butter mixture down the length of the flatten rope from top to bottom.
- Sprinkle – about 1 1/2 tablespoons of mozzarella cheese and 1/2 tablespoon of the alpine cheese down the length of the flatten rope. Lightly press down cheese to adhere to garlic butter.
- Fold – opposite ends of the dough together into the center and firmly press together to form a tight seam enclosing the cheese in the center.
- Shape – cheese stuffed pizza dough into a knot by first making a U shape. Bring the right end of the U shape over the left end forming a looped X. Lastly bring the left end over the right into the center of looped X forming a knot. Add garlic knots to prepared pan and repeat process with remaining pizza dough pieces until you have a total of 10 garlic knots.
- Melt – remaining garlic butter in the microwave for 20-30 seconds. Allow to cool slightly before generously brushing over garlic knots with a pastry brush.
- Preheat – oven to 400F(200C). Lightly cover pan with garlic knots with plastic wrap and allow to rest in a warm part of kitchen for 45-60 minutes or until it has doubled in size.
- Bake – cheesy garlic knots for 22-25 minutes, rotating the pan halfway through bake time. Remove pan from oven, sprinkle remaining mozzarella cheese over knots and return to oven to bake for an additional 8-10 minutes or until mozzarella cheese is completely melted and cheesy garlic knots have a rich golden brown color.
- Cool – cheesy garlic knots in pan for 8-10 minutes and garnish with finely chopped parsley and red pepper flakes (optional) before serving while still warm and melty.
How to Store Cheesy Garlic Knots
Cheesy garlic knots are best eaten the day it is prepared but will last 4-5 days stored in an airtight container in the refrigerator and 1 month in the freezer. When ready to eat cheesy garlic knots that have been stored in the refrigerator, simply warm up in the microwave or toaster/conventional oven (preferably) until warm through. When ready to eat cheesy garlic knots that have been stored in the freezer, thaw out overnight in the refrigerator before warming up in the microwave or toaster/conventional oven (preferably).
Can Cheesy Garlic Knots Be Made In Advance – Yes, Of Course!
- To bake cheesy garlic knots the next day, prep knots up to the point where cooled, melted garlic butter has been brushed on. Next, wrap pan in plastic wrap and refrigerate overnight. When ready to bake the next day, there is no need to bring to room temperature. Simply bake straight from the fridge following the instructions in the recipe card (see below).
- To bake cheesy garlic knots at a later date, prep pizza dough pieces up to the point where all of them are stuffed with cheese and shaped into knots. Evenly arrange knots on a baking sheet and brush with remaining garlic butter that has been melted and slightly cooled. Place cheesy garlic knots in the freezer. Once completely frozen, transfer frozen cheesy garlic knots to an airtight, freezer safe container (i.e. Ziplock bag) and store in the freezer for up to 1-3 months. When ready to bake, there is no need to thaw out. Simply bake straight from the freezer following the instructions in the recipe card (see below).
Looking for More Scrumptious Eats, Checkout the Links Below:
PrintCheesy Garlic Knots
Perfectly soft, slightly chewy cheesy garlic knots packed with rich buttery garlic flavor is awesomely delicious on its own or with your favorite dish!
- Prep Time: 90 Minutes
- Cook Time: 35 Minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 Garlic Knots 1x
Ingredients
- 1 lb Homemade/Store-Bought Pizza Dough
- 6 Tablespoon (3 oz) Cabot Creamery’s Salted Butter, Softened
- 6 Ounces (1 1/2 Cups) Cabot Creamery’s Shredded Mozzarella Cheese, Divided
- 1.5 Ounces (1/3 Cup) Cabot Creamery’s Alpine Cheese, Finely Shredded
- 1 tablespoon Minced Fresh Garlic
- 1 Tablespoon Fresh Parsley, Plus More for Garnish, Finely Chopped
- Red Pepper Flakes, Garnish, Optional
Instructions
- In a medium mixing bowl, add the butter, garlic and fresh parsley. Mix ingredients together into a smooth, spreadable mixture.
- Lightly grease a 9-inch cast iron pan/oven safe skillet. Set aside until ready to use.
- On a lightly floured surface, divide the pizza dough into 10 equal pieces. Keep dough pieces covered with a lightly damped towel or plastic wrap to prevent them from drying out while rolling and shaping into knots.
- Working with one piece of dough at a time, roll into a 6-7” inch rope. Use your fingers or rolling pin to flatten rope into a 1 inch elongated rectangle.
- Spead about 1 teaspoon of the garlic butter mixture down the length of the flatten rope from top to bottom.
- Sprinkle about 1 1/2 tablespoons of mozzarella cheese and 1/2 tablespoon of the Alpine cheese down the length of the flatten rope. Lightly press down cheeses to adhere to garlic butter. (You will end up using about 1 cup of the shredded mozzarella cheese. The remaining 1/2 cup will be used later to top garlic knots.)
- Fold opposite ends of the dough together into the center and firmly press together to form a tight seam enclosing the cheese in the center (See process photos above for visual guide).
- Shape cheese stuffed pizza dough into a knot by first making a U shape. Bring the right end of the U shape over the left end forming a looped X. Lastly bring the left end over the right into the center of looped X forming a knot (See process photos above for visual guide). Add garlic knot to prepared pan and repeat process with remaining pizza dough pieces until you have a total of 10 garlic knots.
- Melt remaining garlic butter in the microwave for 20-30 seconds. Allow to cool slightly before brushing over garlic knots with a pastry brush.
- Preheat oven to 400F (200C). Lightly cover pan with garlic knots with plastic wrap and allow to rest in a warm part of kitchen for 45-60 minutes or until it has doubled in size.
- Bake cheesy garlic knots for 22-25 minutes, rotating the pan halfway through bake time. Remove pan from oven, sprinkle remaining mozzarella cheese over knots and return to oven to bake for an additional 8-10 minutes or until mozzarella cheese is completely melted and cheesy garlic knots have a rich golden brown color.
- Cool cheesy garlic knots in pan for 8-10 minutes and garnish with finely chopped parsley and red pepper flakes (optional) before serving while still warm.
Notes
- Cheesy garlic knots are best eaten the day it is prepared/baked but will last 4-5 days stored in an airtight container in the refrigerator and 1 month in the freezer.
- When ready to eat cheesy garlic knots that have been stored in the refrigerator, simply warm up in the microwave or toaster/conventional oven (preferably) until warm through.
- When ready to eat cheesy garlic knots that have been stored in the freezer, thaw out overnight in the refrigerator before warming up in the microwave or toaster/conventional oven (preferably).
- Cheesy garlic knots may be prepared and baked the next day or at a later time. See details in blog post.
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