Excellent restaurant quality garlic knots. Used frozen pizza dough. Agree though that the fresh garlic needs to be reduced to no more than 2 Tablespoons. Next time I'll also reduce the red pepper to 1/2 t. I used 'boxed' parmesean and halved it, and although it was delicious, next time I might omit it because it soaked up the olive oil and I prefer my garlic knots swimming in olive oil. Overall this is a real 'keeper' and with a big family it is way more economical than going to the pizzeria.

Reviewed On: Nov. 3, 2009