OMGarlic Knots

by Grant Melton 1:28 PM, February 23, 2017

Rachael Ray Show

Aired February 23, 2017

Serves 4 to 6 servings

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1/2 stick butter
6 cloves garlic, crushed
1 cup shredded mozzarella cheese
1 teaspoon oregano
1/2 teaspoon garlic salt
1 pound store-bought pizza dough
Flour, for dusting
1/4 cup finely grated parmesan cheese
A handful parsley, finely chopped, for garnish


Preheat oven to 350°F.
In a small saucepot, melt some butter over low heat. Once the butter is hot, add in the crushed garlic and cook for only a minute or two; turn off the heat and let the butter cool. Remove the crushed garlic and discard.
In a small mixing bowl, toss the mozzarella cheese with the dried oregano and garlic salt; set aside.
Dust a large work surface with flour. Cut the pizza dough into 8 pieces and roll each piece into a 6-inch round. Place a mound of the seasoned cheese into the middle of the round and then wrap the edge over the cheese to make a stuffed dough ball. Roll the ball around a bit to seal the seams. Continue with the remaining dough to make 8 balls.
Brush a 10-inch cast-iron pan or springform pan with the garlic butter. Brush all of the dough balls with the garlic-butter and stuff them into the buttered dish. Sprinkle the top with the parmesan cheese.
Bake for 20-25 minutes or until golden brown on top. Remove from oven and let cool for a few minutes before serving. Sprinkle chopped parsley on top for garnish and serve!


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