Homemade Pizzeria Garlic Knots with Pizza Dipping Sauce! Garlic knots are easy, addictive, and so inexpensive to make you’ll never order them again!
Homemade Garlic Knots – AN INEXPENSIVE Appetizer
Every weekend it seems like we are having people over for one game or another and we always end up ordering pizza to go with our snacks. Sure, I make dips and bites for the game but when it comes to football, my husband firmly believes in the power of pizza. So last weekend when we were ordering his favorites and he said he was going to order pizza knots, I quickly offered to make my own! I have to admit most of the reason I made these was because it really irritates me how much restaurants charge for garlic knots. They’re basically just pizza dough, 6 of them should NOT cost eight dollars.
How to Make Garlic Knots
The thing about these pizza knots is they are super easy. Easy as in no rising time really needed. Just the amount of time it takes to make the dough, roll it out and dredge it before baking is about all the time it needs. No this isn’t you Italian grandmother’s pizza dough, but trust me it makes for delicious, easy appetizer your friends and family will love. The sauce itself is actually a pizza sauce I thinned out for our purposes. If you would like to use it as a pizza sauce, remove 3/4 of a cup of water from the recipe for it.
Add the flour, salt, sugar, and yeast in a large bowl. Add in the olive oil and warm water. Roll the dough out into a 13×6 dough rectangle. Cut into 3/4 inch wide strips. Tie dough into a nice loose knot. Add 1/4 cup olive oil, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix. Add each knot to the bowl of oil and lightly dredge or spoon oil on top. Add to baking sheet that has been lined with foil or sprayed with oil. Bake at 375 degrees for 10-12 minutes or until browned.
To Make the Dipping Sauce:
Combine the tomato paste, 2 cups water, 1/4 cup olive oil, 4 garlic cloves (minced), 1/2 teaspoon salt, 2 teaspoons dried oregano, and 2 teaspoons dried basil in a small bowl and whisk together. It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.
Some easy variations:
1. Swap out the pizza sauce for your favorite Alfredo sauce or Chimichurri Sauce.
2. Add some slices of pepperoni to your knots before tying them.
3. Swap the garlic and oregano for cumin, cayenne and garlic salt and the pizza dip for salsa con queso. Queso is notorious for its inclusion of processed cheese, so when I get it pre-made I buy this one from Pacific Foods because it is made with natural ingredients.
4. Ditch the garlic and oregano and add a slice of half cooked bacon to the knot before tying and dip into BLT Dip (This is a favorite in our house!)
So, quick question for you guys. I have started adding less in progress photos when the recipes are really simple in favor of the page loading faster for you guys. I have pictures of ingredients in the bowl pre-mix and the dough in a rectangle, but I couldn’t think of what it would add. Sound off below to let me know what you think! If you want more pictures of the steps I would love to hear it.
Pizzeria Garlic Knots & Sauce
- Yield: 24
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Course: Appetizer
- Cuisine: Italian
- Author: Sabrina Snyder
- Garlic Knots:
- 1 (1/4 ounce) package dry yeast
- 1 cup warm water
- 2 1/2 cups flour
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- Pizza Dipping Sauce:
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon white sugar
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon minced fresh parsley
Note: click on times in the instructions to start a kitchen timer while cooking.
- To make the dough:
- Add the yeast to the warm water.
- Add in the flour, olive oil, sugar and salt.
- Combine and knead for one minute.
Let sit for 10 minutes.
- Roll the dough out into a 13x6 dough rectangle.
- Cut into 3/4 inch wide strips.
- Tie dough into a nice loose knot.
Add 1/4 cup olive oil, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix.
- Add each knot to the bowl of oil and lightly dredge or spoon oil on top.
- Add to baking sheet that has been lined with foil or sprayed with oil.
Bake at 375 degrees for 10-12 minutes or until browned.
- To Make the Dipping Sauce:
- Combine the tomato paste, tomato sauce, 1 teaspoon dried oregano, and 1 teaspoon dried basil, sugar, garlic, salt and parsley in a small bowl and whisk together.
- It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.
Yield: 24 , Amount per serving: 80 calories, Calories: 80g, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 172mg, Potassium: 15mg, Fiber: 1g, Sugar: 1g, Vitamin A: 12g, Vitamin C: 1g, Calcium: 7g, Iron: 1g
All images and text © for Dinner, then Dessert.