If there’s one thing I love, it’s bread and pasta. I know, I know, not the healthiest thing out there, but oh man, I love them so. Fill me up a plate of pasta and breadsticks, and I’m good to go. There’s one recipe that I always love to make anytime we have anything that could remotely be called Italian, and that’s garlic knots.
I made up this simple recipe when I was in high school. Back then, I had no idea what a huge hit they would become. I always have people texting me for the recipe, or asking if I can bring them to events. My mom makes them for everything! They go perfectly with so many different dishes — pasta, salads, soup, lasagna…just about anything! And to be honest, sometimes I feel like I could eat a whole batch myself (of course, I don’t. But it sure is tempting.)
What is so funny about this recipe is how easy they are to make, but anyone who tries them seems to think they are super gourmet. That’s my favorite kind of recipe — something that tricks people into thinking I’m some professional chef.
These garlic knots can be made in two different ways — full size, or mini. With the mini ones, it can either make you feel like you are eating less, or it makes one can go further, and could possibly feed more people (though, in all actuality, people will probably just take more.) They are great for little kids who may not eat a whole one. Personally, I like the full-sized ones, but either way works. If you want the mini ones, just cut each piece of dough in half, and viola! You’ve got mini ones.
Be aware, you might want to make more than you think! These disappear SO fast. Luckily, they are quick and easy to make, and if you can find a good coupon, they can be way cheap, too.
- 1 package Pillsbury refrigerated breadstick dough
- 1/4 cup butter
- 2 tsp garlic powder
- 2 tsp Italian Seasoning
- 1/4 cup more or less powdered parmesan cheese
- Preheat oven to 375 degrees.
- Open the package of breadstick dough, and separate each piece. Tie each piece into a knot, and place evenly spread out on a well-greased cookie sheet.
- In the microwave, heat butter, Italian seasoning, and garlic powder in a microwave safe dish until melted. Alternatively, you can do this in a sauce pan on the stove.
- Dip a pastry brush into the butter mixture, and brush each knot. After each knot is coated, place in oven for 11-13 minutes, or until the bread starts to turn golden brown. Immediately after taking the bread out of oven, coat each piece of bread one more time with the butter mixture, and sprinkle parmesan cheese over all the bread.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.