Garlic Knots (shhhh…from biscuits)
I may have mentioned before, but every Friday night around here is Pizza and a Movie Night! It is a tradition we started a few months back (once the big kids could come close to sitting through a movie) and it is one we all look forward to each week. Sometimes we order pizza, sometimes we pick up a frozen pizza on sale at Publix, and lots of time we make the pizza using this simple. clean. pizza dough recipe. After visiting a local restaurant with DELICIOUS garlic knots I decided these would occasionally be a great addition to our Friday night indulgence. I had some leftover biscuits in the fridge and they worked perfectly for garlic knot dough. They are seriously delish.
You simply pop open your biscuits and cut them in half. Chickadee helped me some with this and used her Curious Chef knives. These are great if your toddler/child wants to help out in the kitchen. They are sharp enough to chop biscuits, fruits, peppers, etc. but shouldn’t cut anything they aren’t suppose to!
Then roll out each half and tie them in a knot.
Finally, mix up the topping and brush about 2/3 of it onto the garlic knots before placing in the oven to cook for 8-10 minutes at 400 degrees.
Brush on the remaining topping after you pull them out. Enjoy warm with marinara sauce.
- 1 can of Annie's Homegrown biscuits (8 count)
- 1/3 cup of butter, melted
- 2 tbsp of grated Parmesan cheese
- 1 tbsp of minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1/4 tsp salt
- Preheat the oven to 400 degrees
- In a small bowl mix together melted butter, parmesan cheese, garlic, oregano, parsley and salt
- Open biscuits and cut each circle in half.
- Roll each half into a "snake" (as my toddler says) about 5-6in long
- Then tie each snake in a knot
- Place knots on a baking sheet, then brush each knot with the butter mixture, saving about 1/3 to use after baking
- Bake at 400 degrees for 8-10 minutes, until browned
- Brush with remaining butter mixture and serve immediately (we prefer with marinara sauce)
