New York Garlic Knots in Your Pressure Cooker
The classic pizzeria side, these garlic knots are made from dough that has been knotted and baked, then tossed with oil, butter, garlic, parsley, and cheese!
Equipment
- 1 Parchment paper for the baking sheet
Ingredients
Main ingredients
- 18 ounces Pizza dough store-bought or homemade
- ¼ cup Olive oil
- 4 tablespoons Unsalted butter
- 8 cloves Garlic minced fresh
- 3-4 tablespoons Pecorino Romano cheese finely grated
- ¼ cup Fresh parsley minced
- ¼ teaspoon Crushed hot red pepper flakes
- to taste Kosher salt
- Parchment paper for the baking sheet
- Flour for dusting your surface
Instructions
Instructions
- Preheat your oven to 400°F (200°C). You’re gonna need this ready for that final golden crisp.
- Lightly flour your work surface and roll out the pizza dough into a rectangle about ¼ inch thick.
- Cut the dough into strips about 1 inch wide and 8-10 inches long. Tie each strip into a knot and place them spaced out on a parchment-lined baking sheet.
- In a small saucepan, melt the olive oil and butter over medium heat. Add the minced garlic and sauté till fragrant, about 1-2 mins.
- Take the pan off heat and stir in the Pecorino Romano cheese, parsley, red pepper flakes, and kosher salt. Brush the garlic mixture all over the knots thickly.
- Bake in preheated oven for 20-25 mins or until golden brown on top.
Notes
Serve warm with marinara or by themselves right away.