Monday, May 13, 2013

Garlic Knots

These are a favorite! I get asked to bring these to every party.
Me: "Hi host, thank you for inviting us, what would you like me to bring"
Host: "um (insert "you are so stupid" look) eggs and garlic knots, duh"

OK, maybe I exaggerate...they don't say "duh".

I made these the other day and tried really hard to keep track of any possible measuring. I might have failed.
This is one of those dishes that is never the same twice, and you really can't mess up
(well, there was one time the store was out of breadstick dough, so I used pizza dough. Everyone was really nice about it...but, yeah, don't make the same mistake. It's too heavy that way)

Depending on how much you like garlic really depends on how much you put in. Some may just want to flavor the oil, others, like me, will want gobs of it to smoosh the bread into and have stinky breath all night!
Remember kids: If everyone eats a garlic knot, we all have matching bad breath and therefore, cannot offend!

1 Tube breadstick dough
Olive Oil
Minced Garlic
Garlic Powder
Italian Seasoning
Balsamic VInegar

1. Preheat oven to 350
2. Unroll dough, cut into ½ or ⅓ rds
3. Sprinkle dough with garlic powder and Italian seasoning
4. Tie dough pieces into knots and place on baking sheet
5. Bake according to package directions.
6. In dish big enough to hold all bread pieces, mix together about ¼ cup olive oil, 2 heaping tablespoons minced garlic, a good amount of garlic powder, a good amount of Italian seasoning, and about 2 tablespoons balsamic vinegar. Stir.
7. When bread is done, place in dish and stir into mixture.
8. Add more olive oil if needed


Breadstick dough I use, it's just a store brand

No ingredients picture this time. I was rushing and realized "hey, I need pictures", so it is what it is! This lumpy looking mess is the breadstick dough unrolled, sprinkled with seasoning and cut in half. 

The completed beauties!
Hint: when all the knots are gone, save the leftover oil/garlic mixture for some pasta! Yum!

Picture updated 2018

This recipe was shared on: Future ExPat

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