Garlic Parmesan Knots Made Easy in Your Pressure Cooker
Make quick and fluffy Garlic Parmesan Knots using your pressure cooker for perfect tender knots with a golden crust.
Equipment
- 1 Baking Sheet for baking
Ingredients
Main ingredients
- 1 package pizza dough store-bought or fresh
- 3 tablespoons unsalted butter melted
- 3 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- olive oil optional, for brushing
- extra Parmesan if desired
Instructions
Instructions
- Preheat your oven to 400°F (200°C). You gonna bake the knots after steaming to get that golden crust.
- Roll out the pizza dough nice and flat, then slice into strips about one inch thick. Easy to tie and hold flavor.
- Take each strip and tie into a knot. Don’t worry if they look a little funky – they bake up just fine.
- In a small bowl, mix melted butter with minced garlic and salt. This gonna be your flavor spread.
- Brush every knot generously with the garlic butter mix. Don’t be shy, coat ‘em well to soak up that buttery punch.
- Sprinkle Parmesan cheese and oregano over each knot, getting all those flavor bits clinging where they should.
- Place knots on a baking sheet and bake for 15 to 20 minutes or until they are a beautiful golden brown. Serve warm and enjoy that tender pull!
Notes
Use store-bought garlic butter for a shortcut when you’re in a hurry. Pre-mince garlic ahead and stash it in the fridge to save some chopping time later on. Freeze extra knots before baking. Then just pop ‘em out and bake when you want a quick snack. Swap oregano for Italian seasoning mix if you want a little blend without extra measuring.