Reviewed: Nov. 24, 2009

Made these for a party with homemade bread dough! To die for!!!

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love to cook

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

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.

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annie

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Reviewed: Oct. 16, 2009

Giving a 4 only cause I didnt use pizza or bread dough....I used a can of crescent dough cut into 16 pieces. I made into mini knots and brushed with some of the oil-garlic-herb mixture prior to baking and then brushed again after baking. I used dried parsley instead of fresh and also added some dried oregano. I only used 2 tblspns. of fresh minced garlic which I thought was way more than enough....very tasty! Will try again with pizza or bread dough. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

This recipe is fantastic. I am originally from LI NY and now live in outback Western Australia. I was missing a taste of NY and found this recipe for garlic knots. It has been a hit every time I have made it and I think I have single-handedly brought NY garlic knots to Outback Australia!

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maria

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Reviewed: Aug. 17, 2009

Excellent! I made these for a party and they were a huge hit. I made my own pizza dough and I did not use crushed red pepper flakes and they tasted just as good as our favorite NJ pizza place ones!

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JENN_BEAN

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Reviewed: Aug. 9, 2009

amazing!!! Our friends request these every time they come over!!

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Danielle

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Reviewed: Jul. 7, 2009

YUM! They were perfect!

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BethMarie10

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This recipe is awesome! The only thing wrong with the recipe is that it calls for way too much fresh garlic. I shook off the excess garlic from knots and they were really good. I used dried parm in the can it seemed to work better than fresh parm would. The next time I make these, I will reduce the fresh garlic to only 1-2 teaspoons. I will add garlic powder. I used fresh parsley to this and it is a really pretty presentation. Definitely try these!

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MARYJC21

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: May 23, 2009

These were fantastic! 6 tablespoons seemed like way overkill in the garlic department even for a cook like me who believes garlic is better than sliced bread. I'm not sure they didn't mean 6 cloves instead. I used 2 1/2 tables spoons minced. And easy way to keep your knots neat and pretty is to first gently knot them and the pinch the loose ends together so they are not only pretty but they cook evenly. the fresh grated parm was great but it sort of fell off so I think the fake stuff might just be better. I also mixed it all together in a measuring cut before mixing in with the bread knots and it worked great.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 12, 2009

These things are top knot-ch! Addictive flavor, and easy.

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juleskaye518

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Reviewed: Mar. 1, 2009

Yummy!!! I made these using Pizza Dough III - perfect.

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Cookiemommie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Feb. 27, 2009

LOVE these! I've made them twice. The second time I used bread stick dough which was even better and easier. The crushed red pepper and garlic combo is perfect. Makes a great appetizer.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

I use this recie all the time now to feed a flat full of 5 adults. I make my own pizza dough and let the oil infuse while the strips are baking. I use any chees i have and just a little its not the cheese that makes it. then spoon it over for equal coverage and let it rest. Theres never any leftovers.

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earnieofreporoa

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Reviewed: Feb. 2, 2009

Tried this recipe out for my son's pizza birthday party and everyone enjoyed them. They were easy to make. I prepared them on the baking sheet the day before and I also mixed up the oil and seasonings so that they could marry up. After they were done I stirred the seasoned oil and tossed with the knots. Delicious!

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Jan. 15, 2009

I just have one word: YUM!!! Be careful when making these...they are very addictive!!!

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mom2aeg

Cooking Level: Beginning

Home Town: Clearwater Beach, Florida, USA

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Reviewed: Nov. 25, 2008

These are the best. I have never had a recipe that was as easy and as good as this one. It truly is the best one ever. These melt in your mouth and you can't stop eating them.

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Kevin L. Smith

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Oct. 9, 2008

These knots were great with spaghetti last night. I reduced the garlic to 3 TBSP and that was still alot. I also used canned breadsticks and brushed them with the garlic/oil/spices mixture once prior to baking and again when they came out. Easy to make and everyone enjoyed them!

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Holly

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

These were pretty good. It made a ton of tiny little knots. I used butter & tossed all toppings on in a bowl after baking. I'd make these again, but adjust the garlic amt & try to get bigger knots.

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ZIMM2GO

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Aug. 14, 2008

these were good...thanks.

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Emily

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Reviewed: Jun. 18, 2008

These were really good. I made as directed but in the end had to add some melted butter on top. We love our butter in this house and found that a must on them. But otherwise very good. Nice way to use up pizza dough that I mistakenly bought :)

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