Chef Chloe Coscarelli likes to make these restaurant-style knots of garlicky goodness out of pizza dough. They’re glistening and crusty on the outside with a warm, doughy center. From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli.
MAKES 40 KNOTS
I once set a large tray of these on the dinner table in front of my brother Andy, expecting him to take one and pass it down; let’s just say the tray didn’t make it to anybody else. I couldn’t blame him because these two-bite knots are finger-lickin’ good!
Flour, for rolling
1 to 1 1/2 pounds pizza dough, purchased or prepared following recipe on page 250
4 to 5 cloves garlic, minced
1/2 cup olive oil, plus more for brushing
1/4 cup finely chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Brush 2 large baking sheets with oil.
On a well-floured surface, roll out the pizza dough into two 12 x 10-inch rectangles. Working with one rectangle at a time, place the shorter side facing you and cut the dough in half lengthwise. Cut each half, crosswise, into about ten 1-inch wide strips. Loosely tie each strip of dough into a knot, stretching carefully as needed. Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush the tops with oil. Bake for 20 to 25 minutes until golden brown on top. Let cool for a few minutes.
Combine garlic, oil, parsley, salt, and pepper in a large bowl. Add warm knots to the bowl and toss until each knot is coated. Remove knots from the oil and serve warm.
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