Parmesan Knots with Parsley & Tomato Sauce
New Year's

Parmesan Knots

with Parsley & Tomato Sauce

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Kick your New Year’s celebration up a notch with a special add-on appetizer, side, and dessert! These warm, delicious knots get their savory flavor from parmesan cheese and a coating of rich butter right when they come out of the oven. They're perfect for dunking into a side of aromatic tomato sauce.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Parmesan Knots with Parsley & Tomato Sauce
Title
  • 16 oz Pizza Dough
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Parsley
  • 1 8-Oz Can Tomato Sauce
  • 1 tsp Whole Dried Oregano
  • 2 cloves Garlic
  • 1 oz Salted Butter
time-saving
tips & techniques
step-by-step
instructions
1 Prepare & bake the knots

Remove the dough from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan; arrange in an even layer. Evenly top with half the parmesan. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining parmesan. Season with salt and pepper; toss to coat.

2 Make the sauce & serve your dish

Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Peel and roughly chop 2 cloves of garlic. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the oregano and tomato sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is heated through. Turn off the heat. Serve the baked knots garnished with the chopped parsley. Serve the sauce on the side. Enjoy!

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1 Prepare & bake the knots

Remove the dough from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan; arrange in an even layer. Evenly top with half the parmesan. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining parmesan. Season with salt and pepper; toss to coat.

2 Make the sauce & serve your dish

Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Peel and roughly chop 2 cloves of garlic. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the oregano and tomato sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is heated through. Turn off the heat. Serve the baked knots garnished with the chopped parsley. Serve the sauce on the side. Enjoy!

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