Thursday, August 26, 2010

Garlic Knots


I love garlic knots. Lots of pizza places sell five for a dollar, and I find myself buying them as a post-work snack every couple weeks. Over the summer, craving their knotty goodness but lacking the excuse of a commute, I decided to make some for myself. And today, out of sheer craving, I made them again. And they were delicious. Very simple and unimpressive recipe, but scrumptious.



Garlic Knots

1 can refrigerated breadstick dough
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons garlic powder*
3 cloves garlic, pressed or diced
1 heaping teaspoon dried basil
1/4 cup grated parmesan cheese

Heat oven to 375F and place a piece of foil on a cookie sheet (it's worth doing this, these things crisp on the bottom and make the sheet itself a horrible pain to clean). Crack open the can of dough and separate the breadsticks. Mix olive oil and 1 teaspoon garlic powder in a small dish, and brush onto one side of each piece of dough. Fold into loose knots and place on the foil. Bake for five or six minutes, until puffed but not yet browned.

While baking, melt butter in the same dish as the leftover olive oil. Stir in garlic, basil, and remaining garlic powder, mixing well. When the knots are puffed up, take them out of the oven. Create a depression in the top of each and spoon in a bit of the butter mixture. Top with a sprinkling of parmesan and put back into the oven for a further five or so minutes, until the knots and cheese are a bit browned.

* I probably used at least another teaspoon on top of this, but I'm deep in the clutches of a serious garlic addiction.

If you want smaller knots, cut the dough pieces in half and stretch out to knot. Reheat like they do in pizza places, wrapped in foil in the oven. Microwaving makes them mushy. Perfect party food, undoubtedly excellent drunk food as well, and ready in about fifteen minutes. What more could you ask?

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