Ingredients
Equipment
Method
Prepare the Garlic Herb Butter
- In a heatproof bowl, melt the 4 tablespoons of unsalted butter. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Set aside to allow the flavors to meld while you prepare the dough.
Shape the Garlic Knots
- Lightly flour your work surface and roll out the pizza dough into a rough rectangle about 12 by 10 inches. Using a sharp knife or pizza cutter, slice the dough into 1-inch wide strips. Take each strip and tie it into a loose knot, tucking the ends underneath. Arrange each knot on the baking sheet, leaving a little space between them.
Brush and Sprinkle
- Generously brush each knot with the garlic herb butter. Sprinkle the grated Parmesan cheese over the top, ensuring each knot gets a cheesy coating.
Form the Wreath
- Carefully arrange the knots in a circular pattern on the baking sheet, forming a wreath shape. The knots should be close enough to touch but not overcrowded, allowing them to bake evenly and stick together slightly.
Bake to Perfection
- Preheat your oven to 375°F (190°C). Bake the wreath for 18-22 minutes, or until the knots are golden brown and cooked through. Halfway through baking, brush the knots again with the remaining garlic herb butter for extra flavor and shine.
Garnish and Serve
- Once baked, remove the wreath from the oven and immediately brush any remaining garlic butter over the top. Sprinkle the chopped fresh parsley for a pop of color and freshness. Serve the wreath warm alongside a bowl of heated marinara sauce for dipping.
Notes
- Make sure the dough is at room temperature before shaping to make knotting easier.
- You can substitute pizza dough with bread or biscuit dough if needed.
- Store leftovers in an airtight container for up to 2 days at room temperature or 4 days refrigerated.
- Reheat in the oven at 350°F (175°C) covered with foil for 8-10 minutes to maintain texture.
- For a dairy-free version, use plant-based butter and vegan cheese alternatives.