These Parmesan Garlic Knots are simple to make and packed with flavor. They’d be the perfect addition to your Super Bowl appetizer table!
Remember how I mentioned a couple of weeks ago that my wife and I had discovered a local brewery that holds a trivia night every Thursday evening? In that post, I mentioned how we plan on having quick and easy dinners on Thursdays so that we can get over to the brewery by 6:30pm for trivia. Well, it just so happens that I made these Parmesan Garlic Knots on a Thursday. Hmmm…garlic knots and beer go well together. And we’re allowed to bring food into the brewery, but the knots would most certainly be cold by the time we got there. That’s a problem.
I pulled out my inner MacGyver skills and came up with a pretty ingenious plan on how to enjoy these Parmesan Garlic Knots and still not miss trivia. I was meeting my wife and a friend up at the brewery, and my task was to bring snacks. Well, garlic knots are snacks, right? But how to keep them hot?
That’s when it hit me. A brick. I grabbed a couple of bricks from the shed and wrapped them up in foil. Then I threw those bad boys in the oven and heated ’em up for about 30-40 minutes. (I’ve baked some strange things as part of writing Spiced, but this was the first time I’d baked bricks.) I
tossed gently placed those hot bricks in the bottom of a little insulated cooler and then put the Parmesan Garlic Knots on top. And there ya have it. We enjoyed steaming hot garlic knots with our beer that night. But we still lost at trivia.
Parmesan Garlic Knots
These Parmesan Garlic Knots are a piece of cake to make, too. A garlic-y, butter-y, Parmesan-y piece of cake. I used my rustic pizza dough recipe, but you could also use store-bought dough instead. Or you could also try calling your local pizza shop. Pizza shops will often sell their dough for just a couple bucks, and it’s usually way tastier than the grocery store version. (Although, with the Super Bowl this weekend, I suspect the pizza shops are going to be needing all of their dough.)
I know I’ll be making another batch of these classic gameday snacks for the Super Bowl this weekend. Trust me, these Parmesan Garlic Knots will disappear faster than Peyton Manning bobbled the snap in last year’s Super Bowl. (Just kidding…I actually really enjoy watching Peyton play, but even he would probably like to forget last year’s game.)
I’m sharing the recipe for these Parmesan Garlic Knots over on American Heritage Cooking today. Lindsey is busy getting started on a 6-month journey to become an amazing pastry chef, and I’m jumping in to help her out. She’s promised me loads of pastries in return. (Just kidding!) Seriously, though, if you aren’t following Lindsey, then you should start. Her cupcakes look like something that should appear on the front of a magazine! (Her Caramel Apple Cupcakes are one of my favorites…they’re almost too pretty to eat. Almost.)
Did you make these Parmesan Garlic Knots? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Parmesan Garlic Knots
- Line 2 baking sheets with parchment paper; set aside.
- Place pizza dough on a well-floured countertop or cutting board; roll dough into a large rectangle (~12”x16”).
- Using a pizza wheel, cut dough in half length-wise, then cut each half into 8 equally-sized strips. (Note: You will end up with 16 total pieces of dough.)
- Roll each strip of dough into a 6”-7” rope. Tie each rope into a square knot, tucking the ends into the center of the knot.
- Place knots onto parchment-lined sheet pans; sprinkle tops of knots with cornmeal and then cover lightly. (Tip: I lightly cover my dough with plastic wrap, and the cornmeal keeps the dough from sticking to the wrap.)
- Cover pans and place in a warm location for 45 minutes, or until knots have almost doubled in size. (Tip: For a warm location, I turn my oven on to 100°F. Then I turn it off and use the oven as a warming area. Just make sure to turn the oven off before putting dough in!)
- Once dough has risen, brush tops with olive oil.
- Bake knots at 350°F for 18-22 minutes, or until knots are light golden in color. (Tip: If you have a pizza stone, place it in the oven while preheating; bake knots (still on the parchment paper) directly on the pizza stone.
- While knots are baking, melt the butter and stir in the minced garlic, Parmesan cheese, Italian seasoning and kosher salt.
- Remove knots from oven and brush with the garlic butter mixture. Serve hot.
Looking for more tasty Super Bowl appetizer recipes? Check out these other favorites, too: