These addicting, oregano-flecked garlic knots are made with pizza dough for a finger licking good snack, appetizer, or sauce sopper-upper at any meal.
This post is brought to you by DeLallo Foods
We love making our homemade pizza. In the summertime we make pizza on the grill. In the fall we make pesto pizza with balsamic chicken and peaches. And come winter a sheet pan pizza with BBQ chicken and blue cheese is a party just waiting to happen.
Sometimes after making individual pizzas we may even have leftover pizza dough looking for a home.
“Hmmm,” me thinks. What to do with leftover pizza dough? Jackpot! It’s only the perfect opportunity to make killer garlic knots instead of garlic bread for dinner.
But when they’re so easy to make, why wait for leftover dough? Whipping up this super easy, 3-step batch of homemade pizza dough to use for soft garlic knots, pizzas, and any other recipe that calls for a delicious crust, has never been easier to do.
Killer Garlic Knots Recipe
In our former life living in Venice Beach, Calif., one of our go-to spots when friends came to visit was dinner a few blocks from our house at Marina Del Rey’s C&O Trattoria. It’s a solid neighborhood spot just steps from Venice Beach that hosts self-serve Chianti in casks hung on the wall and huge—I mean HUGE—portions of pasta, salads, and apps. It’s a busy place. Cheap food, cheap wine. And good fun.
To appease the patrons strewn up and down the sidewalk anxiously awaiting their name to be called for a seat, C&O serves their killer garlic rolls to anyone within arm’s reach of a waiter jostling through the crowd with a platter piled high. *Disclosure: My Alaskan Malamute may have ‘accidentally’ snarfed a Killer Garlic Roll from a dangling hand on our nightly walk to the beach. Apologies were accepted. And she had killer breath afterward.
I don’t live at the beach anymore, but I still crave those killer garlic knots, so now I make them at home with 3-step DeLallo’s pizza dough kit, so they’re easier to bake than ever.
Ingredients for Garlic Knots
I’ve made homemade pizza dough for years, but it’s never been easier than when using DeLallo’s Italian pizza dough kit for these killer garlic rolls. Here’s what garlic knots are made of:
- DeLallo Italian pizza dough kit
- extra virgin olive oil
- flaky sea salt
- Parmesan cheese (optional)
Use Pizza Dough for These Pizza Knots
Everything you need for making perfect pizza dough is included in DeLallo’s Italian pizza dough kit. What makes it so perfect? Ease for one thing. And for another, DeLallo sources their flours from Italy and like the authentic pizzas you’ll eat there, this kit uses type 00 sourdough flour.
Why use 00 flour for pizza? 00 flour is finely ground with a lower gluten content than most flours, creating a dough that’s easy to work with, tastes tender, and has the perfect chew when baked.
The kit makes four 10-inch thin-crust pizzas, or about 32 pizza knots that go down fast.
To make the dough, simply add water to the provided flour mix and yeast packet, and stir with a fork. The 00 flour requires less water than a regular flour would, because it is ground more fine.
The dough comes together easily with each swipe of the fork, and after a few minutes of kneading by hand is formed into a smooth, round ball. The dough is then set aside to rest and rise for 45 minutes. Once the dough has risen, start forming your knots, or at this stage of the game, cover and refrigerate the dough to use within 1-3 days.
How to Tie Garlic Knots
Divide the dough into 6 sections, covering the unused dough with a dishcloth or plastic wrap so it doesn’t dry out.
Using lightly floured hands on a lightly floured surface, gently stretch out the pizza dough and roll into 4″-5″ X ½″ lengths. Twist the dough into a knot tucking the ends under the knot, into a ball about the size of a ping pong ball.
Place the knot on baking sheet lined with parchment paper or sprayed with canola oil. Set in a warm spot, lightly covered, to rise for 20 minutes.
The knots will take about 15 minutes to bake into perfect and tender puffs of pizza dough. Sprinkle with flakes of sea salt while the knots are still hot for added flavor.
While the knots are baking in the oven, prepare their garlic bath.
Give These Rolls a Garlic Butter Bath
Naturally, you don’t want to burn your pizza dough rolls in the oven, but even more, you don’t want bitter garlic that’ll turn these garlic rolls from addictive to resistive.
Using a combination of butter and olive oil creates a garlic sauce that won’t solidify as it cools like butter would on its own. And if you were to only use olive oil, you’d be missing out on the flavor butter provides. So using both tastes best in my book.
The Garlic Flavor Infusion
In this preparation we don’t cook the garlic. Instead, we steep it to flavor the oil butter combo. Add the minced garlic and herbs to the hot butter and oil, leave on the heat to cook for 30 seconds or just until fragrant, then remove from the heat and let the flavor infusion begin while the oil and butter bubbles settle down.
Like the original rolls at C&O, I add dry oregano to this mix. You could instead try:
- Italian seasoning
- Or, skip the herbs if you prefer.
Toss the rolls in the garlic/oil/butter/herb bath while still warm, then add a few more flakes of flaky sea salt.
Serve these bitesize baby garlic bombs right from the pan or transfer to a serving dish. They’re surprisingly good at room temperature, too.
And if you feel like going for extra credit, sprinkle with Parmesan cheese for even more delicious bites.
What to Serve with Garlic Knots
These guys are delicious on their own as an appetizer, and are super good at mopping up any extra sauce left over from your favorite Italian-flavored dinner, like:
- My Mom’s Homemade Spaghetti And Meat Sauce
- Pasta Pomodoro Sauce
- Linguine Con Vongole (Linguine With Clam Sauce)
- How To Make Homemade Chicken Parmesan
- Vegetarian Crockpot Lasagna Soup
- Gnocchi With Pomodoro Sauce
- Baked Sausage And Cheese Rigatoni
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Killer Garlic Knots
- 1 package DeLallo Italian pizza dough kit
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 garlic cloves , minced
- 1 tablespoon dried oregano
- 1 tablespoon sea salt flakes
- 1 tablespoon grated Parmesan cheese
- Prepare the pizza dough according to the package directions, cover, and set aside to rise in a warm spot for 45 minutes.
- Prepare a baking sheet with parchment paper or spray lightly with canola oil. Once the dough has risen, lightly sprinkle a work surface with flour. Divide the dough into 6 sections, and then into 4" X ½" length ropes. Lightly flour your hands then stretch and roll the ropes into 5" lengths. Twist the dough into a knot, tucking the ends under it and into a ball about the size of a ping pong ball. Place the knot onto the baking sheet and repeat with the rest of the dough. Cover lightly with a dishtowel and set the dough aside to rise for 15 minutes.
- *When I have small batches of leftover dough I make these in my toaster oven.
- Preheat the oven to 425°F. Bake for 10-12 minutes. While the knots are baking, melt the butter and olive oil a sauté pan over medium heat. Add the garlic and oregano, cook and stir for 30 seconds then remove from the heat. Do not simmer the garlic. Toss the hot baked knots in the oil and butter mixture, season with flakes of sea salt, and serve hot.
More Pizza Dough Recipe Ideas
- How To Make Fried Pizza Ala Pizza Fritta
- Cheesy Sausage Pizza Bread
- Garlic Butter Pepperoni Pizza Rolls
- Stuffed Pizza Rolls
- Grilled Flatbread With Peaches And Arugula Pesto
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This post is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Yum-o! I used Trader Joe’s pre made pizza dough to make mine. They looked bigger than they probably should have, but so good. I was looking for another appetizer to bring to a Super Bowl gathering this weekend and….this…is it! Thank you!
Hey Heidi, I must say the quality of your blog is far superior than one can think. Your content quality, writing sense, photographs in blog all are up to mark. Great work keep it up!
Great, ate Killer Garlic Rolls 24 years ago off Venice Beach. Have been looking for the recipe since.
Thank you for bring that great vacation back to our memories..
I went to C&O and just for fun the cook gave me the recipe! The only difference really between your recipe and his is that he uses italian seasoning, not just oregano
Ashley @ Foodie Crush
Thanks Ruthi! I will have to try Italian Seasoning!
This sounds delicious. Can I freeze Garlic Kno5ts ahead for a large crowd??
Yes Shirley, you could bake the knots first, then defrost in the oven, and add to the garlic oil mixture when hot.
I want to make Garlic Knots ahead, for a Fund-Raiser. CAN I FREEZE THEM??email [email protected]
I need to try to make these for sure. I go to C&O about twice a year, and am always lucky enough to get the waiter who will give us “extra” rolls to take home. These garlic knots are literally the reason I went to C&O the first time, but I return for the food and atmosphere. This recipe is going to the top of my “make now” list!
just did a google search to see if anyone had a copycat recipe of these….so happy to have found this and can’t wait to try. i used to eat at c&o’s all the time in college and try to get there every so often now that i live hours away…but haven’t been there now in a few years. oh do i miss that place! drooling already! will let you know how they turn out! thanks so much!!