Garlic Knots

I love garlic knots. Sometimes when making this pizza dough I use about a 1/3 of it to make some for munching on while the other two pizzas are cooked. We use whatever pizza sauce we're using on the pizza for dipping. They are wonderful with fresh basil or parsley, but dried basil or Italian seasoning or oregano also works. Hope you like them like we do! This is a very forgiving "recipe" which adapts well to what is on hand or what you like. 1/3-1/2 of the dough recipe linked here will make 12-18 knots. The measurements here are enough for that amount. Just adjust accordingly if making more or less.

Garlic Knots
Favorite pizza dough
2-3 Tbs butter
2 large garlic cloves, finely chopped
1/4 tsp dried basil or 2-3 tsp finely chopped fresh basil or parsley
1/4 tsp salt
dash or two of black pepper

Once pizza dough has risen to double, punch down and break off how much you want to make into knots. Divide dough into small, ping-pong ball sized pieces. Think back to preschool and making play dough snakes. Using your hands, roll the dough against the countertop into a 6-8 inch long snake. It will be easiest if you do NOT flour the work surface. Bring the ends around and "knot" the dough. Place on a greased or lined baking sheet.

Cover and allow to rest about 20 minutes. Bake at 450F (225C) for about 8-10 minutes or until lightly browning. While baking, melt butter and add chopped garlic to slightly cook--don't let your butter be so hot that it fries the garlic when you add it! Stir in herbs, salt and pepper. Brush over tops of baked knots, making sure to get the garlic and herbs on too. Enjoy dipped in some pizza sauce!