Pin it
Fluffy, tender bread twists hugging gooey melted cheese and slathered with flavorful garlic butter make an addictive combo that's great for any get-together. These homemade goodies combine the warmth of freshly baked bread with the joy of pulling apart stringy, melted cheese in each mouthful.
Over many family parties, I've seen these knots vanish just moments after serving. When I first baked them, my nephew told me they were 'way better than pizza,' probably the biggest compliment you can get from a kid his age.
Complete Ingredients Breakdown
- Pizza dough (1 lb): room temp dough handles much better for shaping
- Mozzarella cheese (1 cup): grate it yourself for smoother melting
- Unsalted butter (½ cup): pick a premium brand for the tastiest garlic topping
- Fresh garlic (4 cloves): chop very small for better flavor spread
- Fresh parsley (2 tbsp): brings brightness and a pop of green to the butter mixture
Crafting Your Delicious Cheese Knots
- Step 1: Setting Up
- Get your dough to room temp for smooth handling. Cover your baking tray with parchment and have your cheese ready to go. Mix up your garlic butter first so the flavors can blend while you work on the dough.
- Step 2: Forming The Knots
- Cut your dough into 12 same-sized chunks - a dough cutter works great here. Gently flatten each piece into a small oval, taking care not to make holes. Drop cheese in the middle, wrap the edges over, and twist into a knot, squeezing edges firmly to close gaps.
- Step 3: Finishing Touches
- Coat each knot thoroughly with garlic butter before they go in the oven. Keep an eye on them - they should turn nice and golden with maybe a bit of cheese bubbling out. That's just right! Add another coat of butter as soon as they come out hot.
Pin it
My grandma from Italy always insisted on crushing fresh garlic, never the stuff from jars. 'Fresh garlic lets its flavors seep into the butter,' she'd remind me, 'and that's what makes them unforgettable.'
Getting Dough Temp Just Right
Your dough needs to warm up completely before you start working with it. Cold dough won't cooperate and might rip, letting all that lovely cheese escape during baking.
Picking The Perfect Cheese
Mozzarella works great as a base, but mixing in different cheeses creates amazing flavor combos. Try throwing in some tangy cheddar or rich provolone with your mozzarella.
Keeping Them Fresh
These knots taste best right after baking, but you can keep them in a sealed container for up to 2 days. Warm them up quickly in the oven to bring back that just-baked texture.
Pin it
After making these cheese-stuffed garlic knots for so many years, I've realized they're not just food - they're little happiness creators. Whether they show up at casual TV nights or fancy holiday dinners, they always bring big smiles and folks asking how to make them.
Frequently Asked Questions
- → Can I swap mozzarella for another cheese?
- Of course! Try cheddar or provolone, but mozzarella melts the best for gooey results.
- → How can I stop the cheese from oozing out?
- Seal the dough tightly and use a reasonable amount of cheese inside each knot.
- → Can I prep these knots in advance?
- Yes, shape them, refrigerate, then bake fresh after brushing with garlic butter.
- → What’s the best way to store extras?
- Pop them in an airtight container and enjoy within 2 days. Warm them in the oven before serving.
- → Is it okay to freeze for later?
- You bet! Freeze before baking, thaw when needed, brush with garlic butter, and bake to perfection.