Truffle & Parmesan Knots with Chives
Thanksgiving

Truffle & Parmesan Knots

with Chives

20 MIN
$8.99 2-4 Servings
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From the Test Kitchen

These irresistibly warm, doughy knots get rich, decadent flavor from a coating of parmesan and truffle-infused butter fresh out of the oven.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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Nutrition Label
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fresh
ingredients
Truffle & Parmesan Knots with Chives
Title
  • 16 oz Pizza Dough
  • 1 bunch Chives
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Salted Butter
step-by-step
instructions
1 Prepare & bake the knots

Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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. Bake 13 to 15 minutes, or until lightly browned and cooked through. Remove from the oven.

2 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. In a large bowl, combine the softened butter, cheese, and as much of the truffle zest as you’d like; season with salt and pepper. Using a fork, mash until thoroughly combined. Transfer the baked knots to the bowl of truffle butter; toss to thoroughly coat. Serve the finished knots garnished with the sliced chives. Enjoy!

Tips from Home Chefs

1 Prepare & bake the knots

Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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. Bake 13 to 15 minutes, or until lightly browned and cooked through. Remove from the oven.

2 Finish & serve your dish

Meanwhile, wash, dry, and thinly slice the chives. In a large bowl, combine the softened butter, cheese, and as much of the truffle zest as you’d like; season with salt and pepper. Using a fork, mash until thoroughly combined. Transfer the baked knots to the bowl of truffle butter; toss to thoroughly coat. Serve the finished knots garnished with the sliced chives. Enjoy!

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