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Garlic Knots - A Healthier Version

I remember the olden days when my metabolism moved faster than a crawl, I had time to exercise and I could put away a plate of garlic knots and think nothing of it.  Those days are long, long gone, but my love for the knots rages on.  Here I attempt a healthier version (with some self control in the portion department) by picking up some premade, whole-wheat pizza dough.  My daughter helped me form the knots and it turns out this is perfect for teaching your kids to actually tie a regular knot (you know, since all kids these days have Velcro shoes).  The whole-wheat version ended up just as addicting as the original and it went perfectly with our easiest herbed ricotta.  Find out how to make your own Garlic knots after the jump…

Getting ready to knot.

Learning to tie a knot!

Ready to bake.

Garlic Knots Recipe

One package premade whole wheat pizza dough (uncooked)

Flour for dusting

1/3 Cup Olive oil

¼ Cup Parmesan cheese

3 tablespoons chopped garlic

1 tablespoon dried parsley

 

Place the dough on a floured work surface and let rise for 20 minutes.  Preheat oven to 400 degrees F.  Roll out the dough to ¼ inch thickness and cut into about 1 inch by 5 inch strips.  Grease a baking sheet and tie each strip into a knot and set on sheet leaving about 2 inches between each knot.  Spray with cooking spray and bake for 10 to 12 minutes.  Meanwhile mix the oil, Parmesan cheese, garlic and parsley in a large bowl.  When the knots are finished place them in the bowl still warm and toss to coat.  Makes about 12 to 15 knots.  Serve with easiest herbed ricotta.

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