Skip to main content
Pizza Knots

On football Sundays, there is nothing I want more than take out. I crave eggrolls, wings, pizza, crab rangoon, fries, burgers, ribs; something that screams “cheat food!” (And in all honesty, my joy for football Sundays is solely due to the food; I don’t really watch the games).

But armed with the excuse that football provides, I thought about what treat I have been craving the most lately, and what I had on hand in the kitchen to make it happen. I saw some left over marinara sauce, and decided that I wanted the garlicky, bready, buttery deliciousness known as garlic knots.

When I lived in Boston while going to college, my school was a stone’s throw away from several wonderful pizzerias. But the place to get garlic knots was at Crazy Dough’s Pizza on Boylston. This recipe takes me back to late nights with friends, exhausted after long rehearsals.

When making these, I decided to up the wow factor of a garlic knot by stuffing them with cheese and pepperoni. I must declare my experiment a success; even if I can’t possibly choose which variety I like the most. In addition to marinara sauce, I recommend trying out dipping these treats in my parmesan garlic butter sauce, because “too much of a good thing can be wonderful.”


For the Dough (Recipe Credit: Laura Vitale)
3 ½ cups of all purpose flour
2 teaspoons salt
1 teaspoon sugar
2 tablespoon of extra virgin olive oil
1 1/3 cups of warm water, about 110 degrees
1 envelope of yeast

Standing Mixer method:

Add the sugar to the warm water to a bowl and mix. Add the yeast and set it aside until it has activated. You want to see bubbles and foam.

In the bowl of a standing mixer, fitted with a dough hook, mix together the flour, salt, and olive oil. Add in your activated yeast mixture.With the speed on medium, mix until everything is combined. Once everything is combined, reduce the speed to low and mix for 10 minutes.

Oil a bowl with olive oil and set aside. For the dough into a ball and place i in the oiled bowl, coating all of the dough with oil to avoid the formation of a crust. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place. Let rise for about 2 hours or until doubled in size.

Bread Machine method:

Add the sugar to the warm water to a bowl and mix. Add the yeast and set it aside until it has activated. You want to see bubbles and foam. Bowl this into the bowl of your bread mixer.

Add your oil, to the yeast mixture, then add your flour and salt. Select the dough function on your bread maker. Walk away until you hear the ding.

For the knots:

Pizza dough from recipe above
8 cloves of garlic
4 tablespoons of fresh parsley
1 teaspoon of Italian seasoning
3/4 teaspoon of garlic powder
Pepperoni slices
4 oz of dried mozzarella, cut into 1/4 inch cubes
1/2 cup of extra virgin olive oil
2 tablespoons melted butter
Salt and pepper to taste

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Roll the ball of dough on a floured surface  to about a quarter inch thickness. Cut in into one inch by four inch strips. For plain garlic knots, form the knots place them on the parchment lined baking sheet. For cheesy knots, tie the knots around a piece of mozzarella cheese. For pizza knots, tie the knots around a pepperoni covered piece of mozzarella cheese.

Bake for 20 minutes or until lightly golden brown.

While they bake, make the oil.

In a small food processor, add the garlic, oil, melted butter, garlic powder, Italian seasonings and parsley, blending until smooth.

Add the knots, fresh and hot out of the oven, to a large bowl and pour over the garlic oil, season with a little salt and pepper and toss together until they are well coated in the garlic oil.

Parmesan Butter sauce

1/4 cup Olive oil
1/4 cup melted butter
1/4 parmesan cheese
2 tablespoons chopped parsley
salt and pepper, to taste
2 to 3 cloves of garlic, minced

In a cold pan, add the olive oil and garlic. Cook on low heat until fragrant and the garlic has just begun to turn slightly golden. Remove from heat and add all the other ingredients.


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al