One clove of garlic, ha! Two cloves of garlic? Get outta here.
If you’re a garlic lover like us, you read these laughable amounts of garlic among the list of ingredients in recipes and multiply them by two . . . or three.
And for the Super Bowl this weekend, it’s no different. Freshly minced and folded within these nibbly, crunchy, yet chewy, golden knobs of dough, then tossed in a butter and parsley situation, garlic is the MVP for this football party favorite.
Garlic Lovers’ Garlic Knots
Makes about 30 garlic knots
I N G R E D I E N T S
1 lb frozen or fresh pizza dough (We use fresh dough from a grocery store or pizza shop.)
flour for surface
for the garlic paste
3 cloves of garlic
3 Tbsp olive oil
for the butter garlic sauce
1/2 cup (1 stick ) unsalted butter, at room temperature
6 cloves of garlic, minced (if you use jarred garlic, about 3 Tbsp)
Splash of white wine
1 cup fresh flat-leaf parsley, coarsely chopped
1 tsp salt
M E T H O D
Preheat the oven to 400 F.
If you have frozen dough, thaw dough according to package instructions. For fresh dough, allow to rest at room temperature for about an hour.
In a small bowl, make your garlic paste. Grate the three garlic cloves into the bowl, then add the olive oil. Whisk together to combine and set aside.
Divide dough into two pieces. On a lightly floured surface, roll out each piece into a roughly ¼-inch thick, 10-by-6-inch rectangle, then cut this in half vertically. With a pastry cutter or butter knife, cut each half into 7–8 strips, no more than one inch wide.
Once you’ve cut all of the dough, tie each strip into a knot, pulling all the way through, then transfer to a parchment-lined baking sheet. Baste each knot with the garlic paste.
Bake the knots for about 14–16 minutes or until golden brown.
While the knots are baking, heat a small saucepan on medium heat. Add half of the butter, let it melt, then add the garlic. Stir it around a bit, and allow it to simmer for a few minutes until it just begins to brown. Next, add a splash of white wine and let simmer for 5 minutes, stirring occasionally until reduced. Lastly, add the chopped parsley, salt and the other half stick of butter (cut into pieces). Stir, take the sauce off the burner, cover and set aside.
Once all of your knots are done baking, throw ‘em in a large bowl. Add the butter garlic sauce, toss well and enjoy the game!