These knots are such a hit. Your guests will keep asking for more of Jimmbo's Garlic Knots!
These garlic knots are great, but I work at a pizzeria so I know you have to make them hot. Pour the toppings over them right when they come out so it soaks in. If you wait until they are cold it coats the outside and gets messy.
Read MoreI would recommend cutting the salt down. I used basil instead of parsley and dipped them in tomato sauce. Perhaps including the garlic at the bottom of the pan with some olive oil might kick some of the garlic after taste.
Read MoreThese garlic knots are great, but I work at a pizzeria so I know you have to make them hot. Pour the toppings over them right when they come out so it soaks in. If you wait until they are cold it coats the outside and gets messy.
this was a delicious recipe,however I baked the knots for a while just before they turned golden brown, and then I coverd them with everything and baked it till golden brown so the flavor soaked in.
I made these for our bowling league and they were a huge hit. I decided to add all the ingredients to the olive oil so the flavors would infuse and it really turned out great! Patti
These are delicious! I used butter instead of oil (personal preference), and gently boiled minced garlic in the butter for a few minutes. I brushed the knots with the butter/garlic prior to baking, baked for the designated time, brushed them with the butter/garlic again after taking them out of the oven, then sprinkled a little garlic salt and peccorino-romano cheese on top. Fabulous! I will never order these at a pizza joint again!
These are delicious! I used butter instead of oil (personal preference), and gently boiled minced garlic in the butter for a few minutes. I brushed the knots with the butter/garlic prior to baking, baked for the designated time, brushed them with the butter/garlic again after taking them out of the oven, then sprinkled a little garlic salt and peccorino-romano cheese on top. Fabulous! I will never order these at a pizza joint again!
I did not have refrigerated bread dough but I did have refrigerated crescent rolls. I used that instead. I used just a pinch of salt. I took the top reviewer's suggestion and brushed the rolls with this olive oil mixture right out of the oven. That was the way to go. We really liked these. I think this would be good with italian seasoning, too.
Made these for me and my husband last night. We both think they're sensational; really tasty. Only problem, like for all garlic recipes, is your breath when you wake up next morning! Oh well, it definitely won't stop us having them again!
I had high hopes for this recipe as I was able to pick up cans of pizza dough on sale... But I didn't care for these hot. They were much better a few hours later. I used garlic powder instead of fresh garlic so that my two year old would be more inclined to try them (and I was glad I did this as she liked them), and I omitted the parsley and red pepper. But the olive oil was too much for it, both the quantity and the flavor. I will definitely try this again, but next time I'll mix garlic powder and salt into melted butter (not olive oil) to make a garlic spread sort of thing and pour it over the hot knots. Thanks, Jimmbo, it's just my tastes that are wonky. :)
These were easy and so good. I decided to dip the unbaked dough into the mixture prior to baking instead of after. My gang really enjoyed them Jim and thanks!
very yummy- garlicky!! Used local deli's premade pizza dough. Would probably be great if you changed toppings to a cinnamon sugar for dessert too!
Delicious and super easy to make! I recommend sprinkling garlic powder on the pizza dough before shaping the knots, gives it a more authentic flavor rather than only have the flavors on top. Then when out of oven brush butter and sprinkle some minced garlic and parsley on top. Agree with others that these need to be eaten while hot and fresh, they just don't taste the same cold or reheated.
We made these using leftover pizza dough from "Jay's Signature Pizza crust" and they were sooo good!
A very good recipe. I mostly followed the directions given but I did make my own pizza dough using the Master pizza dough recipe from this site and used butter with just a splash of olive oil instead of all oil, it's just a personal preference in our house. To the butter/garlic/red pepper/parsley which I heated together to melt and let flavors combine I added a bit of dried basil, oregano and a dash of granulated garlic. My husband and I loved it! Easily restaurant quality!
Awesome recipe. I love to make these with Baked Ziti and a good Antipasto Salad!
These were fantastic! 6 tablespoons seemed like way overkill in the garlic department even for a cook like me who believes garlic is better than sliced bread. I'm not sure they didn't mean 6 cloves instead. I used 2 1/2 tables spoons minced. And easy way to keep your knots neat and pretty is to first gently knot them and the pinch the loose ends together so they are not only pretty but they cook evenly. the fresh grated parm was great but it sort of fell off so I think the fake stuff might just be better. I also mixed it all together in a measuring cut before mixing in with the bread knots and it worked great.
delicious! i grated about 8 cloves of garlic and mixed that with the salt. then, after i'd made a paste with the garlic and salt i added olive oil and butter, freshly grated parmesan, and crushed red pepper. also, i lightly brushed the bottom of the pan and the top of the knots before i baked them to get a nice golden crust during baking. did as others said and tossed it all together straight out of the oven, and it was garlicky, salty, cheesy, and perfect!
I would recommend cutting the salt down. I used basil instead of parsley and dipped them in tomato sauce. Perhaps including the garlic at the bottom of the pan with some olive oil might kick some of the garlic after taste.
I doubled the amount of dough but did about 1.5 of everything else. These were the hit of the party. Had a dinner party with 11 people and these were all gone by the end of the night! Will definitely make again.
The whole family loves these. The only tip I have is not to use garlic from a jar! Someone had left some at our house and I used it in order to save time. It ruined the knots. I had to convince the whole family to try them again. Now we eat them frequently.
Whoa!! These things are out of this world! I used challah dough (any homemade white bread dough will do). I put all the ingredients (except for the cheese because I wanted this dairy free) in a big bowl and rolled the hot rolls around the bowl. Then I set them on a tray to dry. I served this with a big Greek salad and my family was raving!
Coming from NJ to TX has been a culture shock when it comes to good Italian food...Fahgetaboudit! This recipe is just about as good as the knots we'd get from our favorite pizza joint back in NJ and so easy to prepare.
Quick and easy garlic rolls. Because mine baked up so puffy, I did not put them in a bowl and drizzle with olive oil. I mix up the olive oil, garlic, cheese, parsley, red pepper and salt and drizzled that while they were on the cookie sheet. They were delicious with 'Lasagna Stuffed Shells' from AR and a tossed salad.
L-O-V-E these! I used all the garlic called for and thought it might be too much, but it was perfect! I also used grated Parmesan and fresh basil (in lieu of parsley). I rolled the knots in this mixture prior to baking and they were delicious...crispy on the outside and soft inside. Very garlicky and SO FABULOUS!
Really enjoyed these. I used butter instead of oil. I also brushed them with butter and seasoning before baking them. Leave out the red pepper.
Not very fond of this recipe at all. It was very simple to make, but far to much oil and toppings. Personally I was not sure of the toppings, the taste did not seem to work well enough for me. Pretty sure you would have just been better off brushing on a little olive oil and adding a few Italian herbs, parmesan and garlic. I doubt I will make this again.
I wanted to like this recipe, I really did. Perhaps I didn't do something right but it just tasted greasy. Perhaps it was because I used minced garlic instead of fresh. I had difficulty getting the oil to stick and soak in the knots. They were good, but not what I was expecting. I also thought the knots were better the next day after they sat.
Loved it. It was quick and easy and tasty! The knots only took 10 minutes to cook @ 375 temp for me. Thank for the great recipe!
My family loved these garlic knots! I must admit that I used an 11 oz. can of refrigerator breadstick dough in place of the pizza dough, and it worked just fine (I didn't want to bother with rolling out the pizza dough)--tie each pre-cut strip of breadstick dough into a knot and bake at 375 until golden (about 12 minutes). The only other thing I would mention about this recipe is that I don't think you need nearly the amount of topping (garlic, cheese, etc.) that is called for--most of it won't stick to the amount of knots you will make. I had a lot of topping left over at the bottom of the bowl after spending quite a while mincing all that garlic. Nonetheless, great flavor, and now a family favorite in our house!
I used this recipe as a base to inspire. I used refrigerated bread stick dough and cut each stick in half to form the knots. Instead of olive oil, I used just a few T. of melted butter, with 1 clove of minced, fresh basil, 2T. parm. cheese finely chopped, and salt. I cooked the knots until lightly golden and then tossed into the butter mixture. I then pulled the knots out of the butter, so they would not be soggy. These were great this way.
These would have been absolutely divine...if I hadn't burnt the bottoms of them. Tops looked golden brown, they are deceiving. I can see that the taste would be just great if I hadn't done that though. Will be making this again but keeping a closer eye on them next time.
To die for - and so EASY!! I used minced garlic in a jar and lots of it. A new favorite!
Not as good as I hoped. All the family didn't like them, so this recipe is not a keeper.
This was awesome. I only had canned cresent rolls in the fridge - so I improvised. Also, have chopped garlic in the jar from the Produce Section (higher 'shelf life') & dried parsley. I am a cook that takes short cuts. But with utilizing these - this recipe is awesome. Co-workers were awed! Thanks Jimmbo! (Sorry to belittle your awesome recipe with 'quickie-fixes' - but that is a compliment - I think!)
These were good but I definately had better. I do like how easy they were to prepare. But, it was way too much olive oil and garlic. This is coming from a garlic LOVER. I think I will tweak this my way next time and it will be a keeper.
YUM! I only had evoo, and I thought that would be too strong, so I used butter instead, and I used less salt than called for (just to taste)...so good...a definite keeper! Thanks for sharing. :)
Fantastic! Sooooo yummy! I used a fresh pizza dough made by my grocery's bakery- everyone loved them!
Use butter instead of olive oil, garlic powder instead of fresh garlic, Omit red pepper and parsley
Pretty good, easy yet a little messy. Made for thanksgiving along with regular rolls. These received many compliments.
I don't know what happened. I baked the dough and then drizzled the oil & sprinkled the seasonings and lightly tossed the knots in a large bowl. But the cheese & seasonings lumped together and there was FAR too much garlic. I'll keep looking.....
My husband and I love getting garlic knots from this little Italian restaurant down the road. So we were excited to find this recipe online, and seeing how it was the only one that looked closest to what we knew. But when we tried it, we used a 13 ounce can of pizza dough instead of 10. However, we used less of the ingredients. We used the salt as directed (we still thought it was a bit much) and 2 tablespoons of minced garlic instead of 6 and everything else the same. The garlic was even just a BIT much for us and the salt was so strong, we threw the rest of our garlic knots out. Next time we'll be using just a pinch of salt as it overpowered everything. Other than that we think the alterations of the recipe would be just fine. Can't wait to try it again. Thank you for posting this though, it's the closest we've come to finding the real deal.
i didnt use your recipe for dough, used my buddy's recipe, and i didnt use any measurements for the fresh garlic, they turned out delicious either way
I can't believe there is anyone out there who doesn't LOVE this recipe. I cut back a bit on the salt and oil, but left the rest as is. I cook very intricate dishes a lot of the time, but these are so simple and everyone goes crazy when I serve them.
A little on the greasy side. A little bland but I didn't use much red pepper or salt. Everyone else liked them but next time don't cut the pizza dough into such small pieces.
So great. The kids really like these. I make mine kind of small, so it is easier for the kids to handle. They are a new snack staple in our home. Thanks.
These were really good. The only problem was that some of the knots turned out really small and cooked faster than others. But the herbs and olive oil mixture was soo delicious. I put some on the bread before I cooked them and then also put more sauce on right when they came out of the oven. Delicious. Everyone gobbled them up!
Good! I used garlic powder instead of fresh because I'm not a fan of uncooked garlic. Instead of drizzling and sprinkling, I mixed the oil, cheese, and seasonings together and then brushed onto the knots with a pastry brush. Very good. Thanks! :)
While these were good in flavor, I thought the prep time took to long. I left out the red pepper flakes because I thought they might be too spicy for my kids. My dough also was very sticky and delicate and stretched easily. Next time I will cut them into strips and just twist them slightly and use as bread sticks. I used these knots with way/easy pizza sauce/bread stick dip recipe.
These knots were great with spaghetti last night. I reduced the garlic to 3 TBSP and that was still alot. I also used canned breadsticks and brushed them with the garlic/oil/spices mixture once prior to baking and again when they came out. Easy to make and everyone enjoyed them!
THE BEST RECIPE EVER!!! I HAVE BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME! I've tried to reproduce one of my favorite garlic rolls at an Italian restaurant, but every time, they never turned out the same. This recipe is the one I've been looking for!!! It is so delicious! I used the frozen bread dough rolls from the grocery store, let them defrost, and then shaped them into the knot shape. I also left out the pepper flakes as my chidren and I do not like spicy food. I used garlic powder because I was too lazy to chop fresh garlic, but tonight I am making this recipe again, and I'm using fresh garlic. I'm sure it will be just as good, if not better!
Great recipe, Jimmbo! I have made these twice because I wanted to see what the difference would be between dipping them in the olive oil mixture before and after baking. The after was way less messy. But I thought both were equally delicious. Thanks for a great addition to my recipe box!
these were really good!!! I took about half a stick of butter & melted, adding two garlic cloves that I put through my garlic press & sprinkled some basil in the mix too. Spoon drizzled over the knots before I baked. They took about 7 minutes in the oven. Served to two families that came over this past weekend with my spaghetti & meatballs & there were only 3 left! Eating for lunch today! Will definatly make these again!
A little strong on the garlic side. If you love garlic these are for you. Mine were kinda small. I think I would make less than the 12 to make them bigger. Overall they were very good and I would make them again.
These are orgasmic!!! And I figured out the perfect topping recipe. While the knots are baking, melt 1 stick of butter, 3 Tbsp of minced garlic (I use jarred) a shake of parsley and a shake of crushed red pepper. As it melts all the flavors infuse. Then, as soon as they are out of the oven, drizzle them with the butter mixture (I use a spoon.) This makes the perfect amount to cover all the garlic knots. Then just sprinkle with the parm cheese. These taste great when left out over night on the counter lol.
This is a recipe where measuring is not essential. I made the knots, and put them in a Ziploc bag with some garlic salt, parsley, parmesan, and minced garlic and shook it up. It worked really well. The only down side to this recipe is that the pizza dough costs about a dollar more than grocery store garlic bread and take a lot more effort. They do taste good though and you don't have to really measure, just dump all the stuff in a bag and shake.
450 was too high and they got a little burned on the bottom, also I thought they would be bigger...probably won't make again
I used a tube of breadsticks and twisted 2 together, baked per directions on package. I used the topping per the recipe. They were great! 1/2 the recipe was perfect for 1 package of breadsticks.
YUM!!!! used melted butter instead of olive oil and these worked fine with canned biscuits mushed together and flattened, cut in strips and rolled so i could make knots. Used with "chunky marinara" (i made non chunky with a blender) and "meatball nirvanna" from this site
These are very good. I did not get 24 out of the 10 oz. pizza crust but it's still a work in progress. I did take the advice of other reviewers and, instead of putting them on a greased sheet pan, I put on the olive oil mixture (which had been infused in the olive oil for over 4 hours) while cooking and then added the additional ingrediants, after the initial cook time. The smaller ones I was told needed more time, the bigger ones were too done. I'll update as I try this again. Thanks for an alternative tho Jimbo.
These were really good! Like some others I mixed the seasonings with the olive oil and then mixed them with the knots! Perfect!!
I liked the flavor of these but the process didn't seem to work. Next time I make them I will mix the oil, cheese, garlic, etc and then pour it over the knots without taking them out of the pan and then bake a little longer to melt the cheese. Also, there was no bake time for the knots and I believe it took me about 12 minutes to get them golden brown.
These came out really good. Served with some marinara and delicious. I didnt measure any of the garlic, oil or parsley, just kind of threw it all together but good mix and just a tad of crushed red pepper to not be so hot!
I made these using Jay's Signature Pizza crust recipe from this site. They were awesome! There was a lot of garlic left in the bowl, but that was probably for the best. They were still very garlicy just from the garlic-infused oil. I made about 20 of them, and they were gone by the end of the meal eaten by my three girls. Two of them are under five and they loved them too! My four year old said next time I make them she will eat them all herself.
I actually used the Pizza Dough II instead of store bought since it makes 3 pizza crusts and I had on hand. I also uses Exquisite Pizza Sauce because, again, I had it in my freezer from a previous meal. If you are interested in making a vegan version, then you can grind equal parts raw cashews and nutritional yeast along with a dash of salt to make dairy free Parmesan. That small change will make this recipe cholesterol free.
This was easy but the results were not great. The cheese and garlic don't stick to the knots.
Very good! I think I'll buy the Publix fresh pizza dough next time, the canned breads always have a strange taste to me.
These were really good. I made as directed but in the end had to add some melted butter on top. We love our butter in this house and found that a must on them. But otherwise very good. Nice way to use up pizza dough that I mistakenly bought :)
This recipe is fantastic. I am originally from LI NY and now live in outback Western Australia. I was missing a taste of NY and found this recipe for garlic knots. It has been a hit every time I have made it and I think I have single-handedly brought NY garlic knots to Outback Australia!
These were really good. I did a few things differently but I don't think it made a difference in the taste. First I used my homemade pizza dough and second I melted the butter with the garlic in it for awhile on the stove and brushed on the dough before cooking. Then I stirred in the parmesan and brushed the rest of the mixture on after they came out of the oven. Thanks for a great recipe!
I make this using 2 thawed packs of frozen pizza dough. I double the topping recipe, but reduce the garlic, Parmesan, salt and red pepper by half. I love Garlic and salt, but trust me, the amount stated is way too much. The other thing I do is place the knots up against each other on the sheet. When they are baked you pull them apart and it leaves a soft spot on the knot that soaks up the oil better. Also, fresh parsley is a MUST, not dried, and fresh garlic, not jared. This is a winner made this way in our house. I've quadrupled the recipe for many pot luck type events and it is always a huge hit.
VERY easy to make. My oven is very hot so the 450 was burning the bottoms I turned it down to 380 and just fine. Similar to another reviewer, I brushed the tops before putting into oven, sprinkled with cheese, Italian spices, and Garlic pepper. Then I brushed the tops again while in oven, and once more out of the oven (right away), to sprinkle more cheese on. A hit with myi party!
These were sooo goood!!! I made them for dinner one night to go with the steak. The next night my friend had made them also for dinner! They disappeared very quickly! I used the refrigerated can pizza dough while she used the ready-to-use pizza dough they sell in the Publix bakery. They both turned out to be very yummy!
This was delicious! I used left over pizza dough I had in the fridge. I used Garlic oil on the bread instead of olive oil.
This was close to the ones I get at my favorite pizza place. I will try using shaker parm. cheese next.
Very good, but I agree with others.. a little bit too much garlic. Very easy to make and will make this recipe again!
I made some changes that were recommended by others who made them. used the Pillsbury crescent roll - two cans for a total of 16 rolls. in a bowl, mixed crushed garlic (fresh, not the jarred stuff), fresh flat parsley, chopped, red pepper flakes, EEVO (extra virgin olive oil), grated parmesan cheese. Since I was going to use the mix to coat the inside of the triangles, I added a little more of all ingredients....just don't use a lot of oil. I spread some of the mix on each triangle, gently rolled them, not too tight. the oven......if you use the crescent rolls, preheat oven to 300 degrees. Place on the rack, second notch down from top of oven. This way the bottoms of the rolls won't burn. Pan - I used flat pans, lined with non-stick foil. This way you don't need to grease the pan at all. baked until a light to medium brown. remove - while hot, on each one, spread a LITTLE EEVO, then sprinkle the parmesan cheese - you can also add more parsley on top if you wish - I did not do that. Gently press the cheese on top of the rolls so it sticks better. Then enjoy!
Yum. 6 tbsp of garlic is way too much for this recipe. I only put 4 tbsp in and it was still too much. The next time, I used 2tbps and it was perfect. We tried it with thin crust refrigerated dough and thick crust... equally as good.
I followed the recipe almost exact except I did omit the pepper flakes & cut the galic way down like some suggested. I thought it was way too much olive oil. I will make them again but cut the olive oil in 1/2. My kids did like them though!
LOVE these! I've made them twice. The second time I used bread stick dough which was even better and easier. The crushed red pepper and garlic combo is perfect. Makes a great appetizer.
Easy and yummy. Only took ten minutes start to finish. I also mixed half butter with the oil and nuked it with the garlic and spices. Then tossed it all with the warm knots and Parmesan cheese.
These are awesome!! A garlic lovers dream come true. Thanks for sharing this recipe!
These were very good. I used the bread sticks since I didn't have pizza dough and took some of the other suggestions and brushed them with butter first and added some fresh basil. When they came out of the oven I sprinkled them with parm and some coarse salt. Next time I'll make sure to have the pizza dough on hand and will try it as written. I did think they were very good and my family loved them.
I used melted butter and added the garlic and parmesan which I brushed on before and after baking. Next time I think I will use powdered garlic as my mixture was pretty thick.
Holy smokes! Family gobbled these little boogers up. My 8 year old actually said, "Please pass the knots of glory." I did use butter instead of olive oil, and used dried parsley, as I didn't have fresh on hand. Nom nom nom.
Perfect as is, we made no changes and I assure you we will make them again....and again.
Way too much garlic and parsley, and I love garlic! Coated in butter before cooking (don't recommend), cooked about 15 minutes, and then coated in 'sauce.' Kids and husband liked them and ate most. Would make again, but with less garlic, parsley, and definitely wait until the end to coat.
I used GF pizza dough from Whole Foods. It tasted just like regular garlic knots. They were gone in a blink of an eye.
Omg- way too much garlic! I love garlic but this was extreme over kill. I used 1 1\2 tablespoons and It was too much for the amount of knots. I will make it again but use 6 cloves.
Love this recipe, although I did make some changes, I used 3 tablespoons of garlic 2 1/2 of the grated Parmesan 2 of the parsley and the rest I left as is. I cooked the knots till they were almost done, put them in a bowl with the ingredients to coat them well them put them back in the oven to finish cooking. They came out so good. The whole family loves them and will definitely be making them again and again.
We changed the proportions of the ingredients, but used everything that was listed, and WOW. Just delicious - even my 6 and 8 year old loved them. No vampires will be visiting us tonight... for several nights most likely. Well done Jimmbo!
