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Fluffy, puffy bread knots hugging melted cheese and coated with flavorful garlic butter make an addictive treat that's great for any party. These homemade goodies combine the warmth of freshly baked bread with the joy of gooey, stretchy cheese in each mouthful.
Through many family get-togethers, I've seen these knots vanish just moments after being served. When I first baked them, my nephew told me they were 'way better than pizza,' probably the best compliment you can get from a ten-year-old.
Complete Ingredients Breakdown
- Pizza dough (1 lb): room temperature dough will be much easier to shape
- Mozzarella cheese (1 cup): grate it yourself for smoother melting
- Unsalted butter (½ cup): pick premium quality for the tastiest garlic topping
- Fresh garlic (4 cloves): chop very small for better coverage
- Fresh parsley (2 tbsp): brings brightness and green flecks to the butter mixture
Crafting Your Delicious Cheese Knots
- Step 1: Setting Up
- Use dough that's warmed to room temp for simpler handling. Put parchment on your baking tray and get your cheese measured out ready to go. Mix your garlic butter first so the flavors can blend while you work on 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 small flat rectangle, being gentle to avoid holes. Put cheese in the middle, wrap the edges over, and twist into a knot, pressing edges firmly to close completely.
- Step 3: Finishing And Cooking
- Coat each knot thoroughly with garlic butter before they go in the oven. Keep an eye on them - they're done when golden brown with maybe some cheese bubbling out. Don't forget to brush them again with butter right after baking.
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My grandma from Italy always told me to use freshly chopped garlic, never the stuff from jars. 'Fresh garlic puts its oils into the butter,' she would tell me, 'and that's what makes them so good.'
Getting Dough Temperature Right
Your dough must be fully warmed to room temperature so it's easy to work with. Cold dough won't cooperate and might rip, letting all that lovely cheese escape during baking.
Cheese Mixing Magic
Mozzarella works great, but playing with cheese blends creates exciting tastes. Try throwing in some tangy cheddar or smoky provolone with your mozzarella base.
Keeping Them Fresh
These knots taste best right away when warm, but you can keep them in a sealed container for up to 2 days. Warm them quickly in the oven to bring back their just-baked texture.
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After making these cheese-filled garlic knots for so many years, I've found they're not just food - they create memories. Whether they're served during casual TV nights or fancy holiday dinners, they always bring smiles and folks asking how to make them.
Common Questions
- → Can I swap in another cheese?
- Definitely! Cheddar or provolone works too, but mozzarella gives the best gooey texture.
- → How do I avoid leaks with the cheese?
- Press the dough edges closed firmly, and don’t overstuff with cheese.
- → Can I prep these in advance?
- Sure! Make the shapes and chill them, then bake after brushing with butter.
- → What’s the best way to keep leftovers?
- Use an airtight container for storage, up to 2 days. Reheat in the oven to revive the cheese.
- → Is freezing an option for these knots?
- Yep! Freeze them unbaked, and when you’re ready, thaw, butter, and bake until golden.