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Fluffy, cloud-like bread knots stuffed with gooey cheese and slathered with fragrant garlic butter make an addictive treat that's great for any get-together. These handcrafted delights combine the warmth of just-baked bread with the joy of oozy, stretchy cheese in every mouthful.
At many family parties, I've noticed these knots vanish seconds after they're served. When I first baked them, my young nephew announced they were 'way better than pizza' - probably the greatest compliment you can get from a kid his age.
Complete Ingredients Breakdown
- Pizza dough (1 lb): room temperature dough makes shaping so much easier
- Mozzarella cheese (1 cup): grate it yourself for superior melting
- Unsalted butter (½ cup): splurge on premium butter for the tastiest garlic topping
- Fresh garlic (4 cloves): chop very small for the smoothest coating
- Fresh parsley (2 tbsp): brings brightness and green flecks to the butter mixture
Crafting Your Delicious Cheese Knots
- Step 1: Setting Up
- Get your dough to room temp so it's easier to work with. Cover your baking tray with parchment and get your cheese ready to go. Mix up your garlic butter first so the flavors can blend while you handle the dough.
- Step 2: Forming The Knots
- Cut your dough into 12 same-sized chunks - a dough cutter works great here. Press each piece into a flat rectangle, taking care not to make holes. Drop cheese in the middle, wrap the edges around it, and twist into a knot, making sure to pinch all openings closed.
- Step 3: Finishing Touches
- Coat each knot thoroughly with garlic butter before they go in the oven. Keep an eye on them as they bake - they should turn nice and golden with maybe a bit of cheese bubbling out. Brush them again with butter as soon as they're done.
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My nonna always insisted on chopping garlic right before using it, never the jarred stuff. 'Fresh garlic puts its flavor into the butter,' she'd remind me, 'and that's what makes people ask for seconds.'
Getting Your Dough Just Right
Your dough absolutely needs to warm up completely for smooth handling. Cold dough won't cooperate and might tear open, letting all that wonderful cheese escape during baking.
Picking The Perfect Cheese Blend
Mozzarella works great as your base, but mixing cheeses creates amazing flavor. Try throwing in some tangy cheddar or rich provolone with your mozzarella.
Keeping Them Fresh
These knots taste best right after baking, but you can keep them in a sealed container for a couple days. Pop them in the oven briefly to bring back that just-baked feeling.
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After making these cheese-stuffed garlic knots countless times, I've realized they're not just food - they're moment creators. Served at casual TV nights or fancy holiday dinners, they always bring happy faces and folks asking how to make them.
Frequently Asked Questions
- → Is it okay to use other cheese?
- Sure, try cheddar or provolone, but mozzarella gives the best melt for these knots.
- → How do I stop cheese from leaking out?
- Seal the edges tightly and don't overstuff the dough with cheese.
- → Can I prep these earlier?
- Yes, shape the dough into knots and keep them in the fridge. Add the garlic butter and bake when ready.
- → What's the best way to store leftovers?
- Keep them in a sealed container for 1-2 days. Reheat in the oven for cheesy, warm knots.
- → Is freezing an option?
- Definitely! Freeze them raw. When needed, thaw, add garlic butter, and bake until golden and hot.