Garlic Knots

Ingredients:

1 lb. pizza dough
2 garlic gloves, minced
1/2 tsp. salt
2-3 Tbsp. olive oil
1 Tbsp. chopped fresh flat leaf parsley or oregano (ok to use dry)
About 1/4 cup grated Parmesan or Romano cheese

Directions:
Preheat oven to 400. Grease or olive oil one large baking sheet.

Using a lightly floured rolling pin and a floured countertop, roll out the dough into a large (roughly 9 inch) square. If you can’t quite get there by rolling, go ahead and gently pull on the dough as you would for rolling out a pizza crust.

Cut the square in half with a pizza wheel, then cut each half crosswise into strips (try to keep them to around an inch wide, or less) Cover strips with a clean kitchen towel.

Keeping remaining strips covered, pull out a strip of dough to work with one at a time. Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet. You’ll end up with about 20 knots. Bake until golden brown , 15-20 minutes.
While knots bake, mash together the minced garlic, salt and olive oil - I used the back of a knife to smash the garlic. I leave my garlic a little chunky. Transfer garlic oil mixture to a large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese. Toss to coat. Voila, you’re done! be sure to serve them while still warm - would be great with a little marinara for dipping too but are fantastic without it!