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Fluffy, cloud-like bread twists packed with gooey cheese and coated in fragrant garlic butter make an amazing combo you won't be able to resist. These homemade goodies bring together the warmth of just-baked bread with the joy of stretchy, melted cheese in every mouthful.
I've watched these knots vanish in seconds whenever I bring them to family get-togethers. My nephew once told me they were 'way better than pizza' - and that's pretty much the best compliment you can get from a kid who's only ten.
Complete Ingredients Breakdown
- Pizza dough (1 lb): make sure it's sitting at room temp so you can shape it easily
- Mozzarella cheese (1 cup): grate it yourself for smoother melting
- Unsalted butter (½ cup): pick something nice for the tastiest garlic topping
- Fresh garlic (4 cloves): chop it super small so it spreads evenly
- Fresh parsley (2 tbsp): gives nice green color and fresh taste to your butter mix
Crafting Delicious Cheese Knots
- Step 1: Setting Up Everything
- Get your dough to room temp so it's easy to work with. Put parchment on your baking tray and measure out your cheese ahead of time. Mix up the 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 for this. Press each piece into a flat rectangle, being gentle so you don't make holes. Put cheese in the middle, fold the edges over, then twist into a knot, pressing edges firmly to close them up.
- Step 3: Adding Butter And Baking
- Coat each knot with plenty of garlic butter before they go in the oven. Keep an eye on them as they bake - they should turn golden and you might see cheese bubbling out a bit. That's exactly what you want! Add another layer of butter as soon as they come out.
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My grandma from Italy always told me to use garlic I chopped myself, never the stuff from jars. She'd say, 'When you chop fresh garlic, it lets out oils into the butter, and that's what makes everything taste so good.'
Getting Dough Temperature Right
Your dough must be totally warmed up before you start shaping. Cold dough will give you trouble and might tear, which lets all that yummy cheese escape while baking.
Picking Your Cheeses
Mozzarella works great, but mixing different cheeses creates awesome flavors. Try throwing in some tangy cheddar or rich provolone with your mozzarella base.
Keeping Them Fresh
These knots taste best right after baking while they're still warm, but you can keep them in a sealed container for a couple days. Just warm them briefly in the oven to bring back that fresh-baked feel.
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After making these cheese-filled garlic knots for so many years, I've figured out they're not just food - they're memory creators. Whether I'm serving them during casual sports nights or big holiday dinners, they always bring smiles and folks asking how to make them.
Frequently Asked Questions
- → What other cheeses work well?
- Try cheddar or provolone for variety, but mozzarella melts perfectly for this dish.
- → How do I keep cheese from oozing out?
- Be sure to seal the edges firmly after filling, and don't overload the dough with cheese.
- → Can I get these ready early?
- Yes, shape them beforehand, refrigerate, and bake when you're ready. Just add garlic butter before baking.
- → What’s the best way to keep leftovers?
- Pop them in an airtight container for up to two days. Reheat in the oven so the cheese turns gooey again.
- → Can I freeze them for later?
- Definitely! Freeze unbaked knots, then defrost, add butter coating, and bake freshly when needed.