I stopped at an Italian resturant one day and noticed this big bowl of what looked like buttered bread heaven. When I asked the owner what it was he said they were Garlic Knots, “it’s an Italian thing” he said. I was like I don’t care whose thing it is I gotta try it!! When I did let’s just say I couldn’t get enough. They served it with Marinara Sauce for dipping and I just couldn’t stop dipping and eating! They were warm and buttery and seasoned perfectly. I am talking lick your fingers good!! Do I have to tell you what came next? YES YES YES, I made my own Garlic Knots at home!!!! I decided to go with the Crescent Rounds because they were a little lighter than the pizza dough the resturant used. From there it was all about the butter and the seasoning!! Make this as a side bread for dinner or as an appetizer!!!! Try for yourself, but be very careful they are addictive (anyone who tries this holds She’s Got Flavor harmless of any addiction that may occur)!!!!
Buttery Garlic Knots with Marinara Dipping Sauce
- 1 can of Pillsbury Crescent Rounds
- 2 tbsp crushed garlic (at grocery store in jar or tube, if not use fresh garlic and crush yourself)
- 4 tbsp fresh chopped parsley
- 4 tbsp dried thyme
- ½ cup melted butter
- Sea Salt (to taste)
- Grated Parmigiano Reggiano Cheese
READY, SET GO:
- Bake Pillsbury Crescent Rounds as directed (found by biscuits in store)
- Add crushed garlic, fresh chopped parsley, dried thyme, to melted butter in a big bowl that has a lid and stir to incorporate
- Add baked rolls hot out the oven to bowl with butter mixture, put lid on and shake/toss around so all rolls are fully coated
- Take rolls out of bowl and place on baking sheet or flat surface
- Sprinkle sea salt and cheese on rolls
- SERVE WARM
YUMMY so YUMMY but let’s not stop here, let’s make the Marinara Sauce for dipping
Marinara Sauce for Dipping
- 1 can of crushed tomatoes (about 35 oz)
- ¼ cup of extra virgin olive oil
- 2-4 crushed garlic or fresh garlic mashed
- 3 leaves of freshly chopped basil
- ½ tsp of dried oregano
- Sea salt and ground pepper to season
- 2 tbsp. granulated sugar
READY, SET GO:
- Heat the extra virgin olive oil over a medium heat in a medium sized saucepan (that has a cover).
- Add the garlic and heat gently until light brown.
- Add crushed tomato to the garlic
- Add the oregano, chopped basil, sea salt and ground pepper to the sauce and stir the ingredients to mix thoroughly.
- Bring the sauce to a boil, stirring occasionally.
- Once the sauce begins to boil, reduce the heat to low, cover and simmer gently for 25 – 30 minutes or until the sauce has thickened.
- The sauce is now ready to serve on the side with your garlic knots
SERVE & ENJOY