Calabrian Chile Garlic Knots
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We wanted these garlic knots to taste like what you can pick up from your favorite slice shop with the addition of our California grown Calabrian chile flakes. Add more than 1 tsp of chile flakes if you want the heat to be strong.
1 pound pizza dough, room temperature
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
1 teaspoon Calabrian Chile Flakes
- 3 cloves garlic, minced
- 1/4 cup packed minced parsley
- ½ teaspoon salt
½ cup grated parmesan or pecorino cheese
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place butter and oil in a small pan with Calabrian Chile Flakes. Warm over medium heat, swirling frequently, until butter is melted. Remove from heat and add garlic, parsley, salt, and cheese and stir to combine. Set aside.
On an oiled surface, divide dough in half, then half again until you have 16 pieces. Roll each piece into a short rope, about 4 inches long and 1/2-inch thick, and tie each one into a knot, tucking in the ends.
Dunk each knot into butter mixture and, using a slotted spoon, turn it to coat. Transfer onto prepared baking sheet. Once all knots have been dunked, bake until golden brown, about 18 to 20 minutes. Transfer finished knots and any oil left on the baking sheet to a large bowl. Gently toss in remaining garlic mixture, warming it to re-melt it if necessary. Serve immediately.