Recipe by Jimmbo
"These knots are such a hit. Your guests will keep asking for more of Jimmbo's Garlic Knots!"
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1 (10 ounce) can
refrigerated pizza crust dough
finely chopped fresh garlic
grated Parmesan cheese
chopped fresh parsley
crushed red pepper
These garlic knots are great, but I work at a pizzeria so I know you have to make them hot. Pour the toppings over them right when they come out so it soaks in. If you wait until they are cold it coats the outside and gets messy.
I would recommend cutting the salt down. I used basil instead of parsley and dipped them in tomato sauce. Perhaps including the garlic at the bottom of the pan with some olive oil might kick some of the garlic after taste.
I made these for our bowling league and they were a huge hit. I decided to add all the ingredients to the olive oil so the flavors would infuse and it really turned out great! Patti
this was a delicious recipe,however I baked the knots for a while just before they turned golden brown, and then I coverd them with everything and baked it till golden brown so the flavor soaked in.
These are delicious! I used butter instead of oil (personal preference), and gently boiled minced garlic in the butter for a few minutes. I brushed the knots with the butter/garlic prior to baking, baked for the designated time, brushed them with the butter/garlic again after taking them out of the oven, then sprinkled a little garlic salt and peccorino-romano cheese on top. Fabulous! I will never order these at a pizza joint again!
I did not have refrigerated bread dough but I did have refrigerated crescent rolls. I used that instead. I used just a pinch of salt. I took the top reviewer's suggestion and brushed the rolls with this olive oil mixture right out of the oven. That was the way to go. We really liked these. I think this would be good with italian seasoning, too.
I had high hopes for this recipe as I was able to pick up cans of pizza dough on sale... But I didn't care for these hot. They were much better a few hours later. I used garlic powder instead of fresh garlic so that my two year old would be more inclined to try them (and I was glad I did this as she liked them), and I omitted the parsley and red pepper. But the olive oil was too much for it, both the quantity and the flavor. I will definitely try this again, but next time I'll mix garlic powder and salt into melted butter (not olive oil) to make a garlic spread sort of thing and pour it over the hot knots. Thanks, Jimmbo, it's just my tastes that are wonky. :)
Made these for me and my husband last night. We both think they're sensational; really tasty. Only problem, like for all garlic recipes, is your breath when you wake up next morning! Oh well, it definitely won't stop us having them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Jimmbo's Garlic Knots
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 34
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