Reviewed: Oct. 11, 2006

A little strong on the garlic side. If you love garlic these are for you. Mine were kinda small. I think I would make less than the 12 to make them bigger. Overall they were very good and I would make them again.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Mar. 25, 2006

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. :)

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jan. 4, 2006

very yummy- garlicky!! Used local deli's premade pizza dough. Would probably be great if you changed toppings to a cinnamon sugar for dessert too!

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PKRIVARD

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Reviewed: Dec. 31, 2005

Coming from NJ to TX has been a culture shock when it comes to good Italian food...Fahgetaboudit! This recipe is just about as good as the knots we'd get from our favorite pizza joint back in NJ and so easy to prepare.

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Vonnie

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Reviewed: Nov. 24, 2005

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.

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Vinny

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Reviewed: Nov. 18, 2005

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.

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abitha

Cooking Level: Professional

Home Town: Beverly Hills, California, USA

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 28, 2004

Awesome recipe. I love to make these with Baked Ziti and a good Antipasto Salad!

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TINYANT1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 23, 2003

We made these using leftover pizza dough from "Jay's Signature Pizza crust" and they were sooo good!

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CURLSBABY

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Reviewed: Aug. 1, 2003

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.

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JFENTON

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Reviewed: Apr. 10, 2003

Hmmm...these were ok.

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Elaine Mical

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Reviewed: Sep. 16, 2002

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

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Patti

Cooking Level: Intermediate

Living In: Audubon, New Jersey, USA

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Reviewed: Mar. 23, 2002

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!

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