I’m sure you’ve heard of Garlic Knots made from Pizza Dough. Sure. Everyone has. BUT . . . have you ever heard of Cheese Stuffed Garlic Knots? I never have. We had a bag of Pizza Dough lurking around in the freezer. I was making a pot of Chili tonight and wanted something other than Corn Bread or Italian Bread. Garlic Knots it is! Then, as is typical of me I had to mess with perfection by stuffing them with Cheese. And, I couldn’t be happy stuffing with just Italian Cheeses, I had to make half of them with a Mexican Cheese Blend. Don’t even ask me which was better. I can’t say. Oh, and I STILL couldn’t leave well enough alone. I had to not only baste the tops with a Garlic/Butter/Olive Oil mixture and Seasonings, but I sprinkled the matching Cheese Blend on top of each one. Let me just say that there is only two left out of 12.
It’s common to serve Garlic Knots with Marinara Sauce, or even warmed Seasoned Olive Oil. After all the work of stuffing them, I wanted to eat them plain to allow the Cheesy goodness to come shining through.
INGREDIENTS: Yields 12 Knots
Pizza Dough, Store bought or Homemade
2 TBSP Olive Oil
3 TBSP Butter
3-4 cloves Garlic, minced
2-3 oz Mexican Cheese Blend, grated
2-3 oz Italian Cheese Blend, grated
For sprinkling: Basil, Parsley, Salt
Preheat oven to 415° F. Line a baking sheet with Silicone mat or Parchment paper.
On an extra piece of Parchment paper, cut Dough into 12 equal pieces. I use a pizza wheel and it works like a charm.
In a small saucepan, place the Butter, Olive Oil, and Garlic. Over medium low heat, stir until Butter is melted, and then cook for 2 minutes. Remove from heat and set aside. Yu want this mixture to cool a bit before you baste it on your Dough. You don’t want to hurt the Yeast in the Dough.
Working with one piece at a time, stretch into a rectangle. See photo. Sprinkle cheese on top, pinch the seams together. Then roll a rope between your hands or on Parchment to about 9”. Remember that the Gluten is going to keep pulling the dough back into itself. Let it rest for a few minutes, giving the Glutens time to relax. Tie each into a knot and place on the baking sheet.
Baste the Butter mixture on the top and sides of each Knot. Sprinkle with a bit of each of the Seasonings. Then Sprinkle a little Cheese on top.
Bake for 13-16 minutes or until the Knots are light golden brown to darker golden brown. (Your choice). Remove from oven and brush with the remaining Butter mixture.
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By Tika for CHEW WANNA EAT? © 2019