Recipes Appetizers and Snacks Garlic Bread Recipes Jimmbo's Garlic Knots 4.4 (214) 165 Reviews 41 Photos This garlic knot recipe is such a hit. Your guests will keep asking for more of Jimmbo's garlic knots! Recipe by Jimmbo Updated on September 6, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 41 41 41 41 Prep Time: 5 mins Cook Time: 17 mins Total Time: 22 mins Servings: 24 Yield: 2 dozen Jump to Nutrition Facts Ingredients 1 (10 ounce) can refrigerated pizza crust dough ⅓ cup olive oil 6 tablespoons finely chopped fresh garlic 5 tablespoons grated Parmesan cheese 3 tablespoons chopped fresh parsley 1 teaspoon crushed red pepper 1 teaspoon salt Directions Preheat the oven to 450 degrees F (230 degrees C). Roll out pizza dough to form a 10x16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan. Bake in the preheated oven until golden brown. Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve. I Made It Print Nutrition Facts (per serving) 65 Calories 4g Fat 6g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 65 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Cholesterol 1mg 0% Sodium 191mg 8% Total Carbohydrate 6g 2% Dietary Fiber 0g 1% Total Sugars 1g Protein 2g Vitamin C 1mg 7% Calcium 16mg 1% Iron 0mg 2% Potassium 15mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved