Parmesan Knots with Parsley & Tomato Sauce

Parmesan Knots

with Parsley & Tomato Sauce

20 MIN
$9.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    780 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 tsp Whole Dried Oregano
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • 1 14.5-Oz Can Crushed Tomatoes
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Chop Herbs
step-by-step
instructions
Prepare the knots
1 Prepare 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. Line a sheet pan with foil, then lightly oil the foil. 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). Transfer to the oiled sheet pan; arrange in an even layer. Carefully tie each log into a large knot.

Bake the knots
2 Bake the knots

Evenly top the knots with half the cheese. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining cheese. Season with salt and pepper; toss to coat.

Make the sauce & serve your dish
3 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 tomatoes (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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Parmesan Knots

Prepare the knots
1 Prepare 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. Line a sheet pan with foil, then lightly oil the foil. 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). Transfer to the oiled sheet pan; arrange in an even layer. Carefully tie each log into a large knot.

2 Bake the knots

Evenly top the knots with half the cheese. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining cheese. Season with salt and pepper; toss to coat.

Bake the knots
Make the sauce & serve your dish
3 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 tomatoes (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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