Garlic Knots: The Stupidly Easy Way

Very Simple Gah-lick Knots with Classic Spaghetti and Meatballs

So there are two ways (ok, probably there are more out in the world) of making garlic knots, the hard way or the easy way.

I chose this one because it was by far the weirdest choice... The Godfather was a little too expected...

And this one is the easy way. The hard way involves making the dough from scratch. Now admittedly the hard way is a lot tastier (the easy way is still delicious) but the easy way has one huge advantage: when your baby has been crying all day and the family wants garlic knots but by God you just didn't have the damn time to make that dough back three hours ago when you just wanted the kids to be cool by themselves for just ten stinking minutes.... cough...I mean time. They take a lot less time :)

I think she was trying to make him an old woman?

My only caveat is that they do have a kind of artificial taste. I'm not sure I would have really noticed before I really tried (tried being the operative word) to make everything from scratch. That said, hubbie and kidlet said they were scrumptious and wiped out all of them.

Okkkk now for the recipe.

Special Equipment:

1. The chopper if you have it (see my marinara sauce post)
2. A baking sheet

The hubs could only find the garlic kind, I'm thinking plain would be better

3. Big mixing bowl

Ingredients:

1. Refrigerated bread stick dough (like Pillsbury)
2.  5 -6 garlic cloves (less if you're crazy and think you can have too much garlic)
3. Butter (1 tbsp, maybe 2)
4. Fresh parsley (go on, spend the 50 cents and get it fresh)
5. Grated Parmesan cheese (optional)

Directions:

1. Preheat your oven according to package instructions
2. Take the dough out and wind it into knots

I just sort of wrapped them around themselves

3. Bake according to directions
4. While the knots bake - chop up your garlic and saute it in butter in a small pan over low heat (like 2-3). You just want it soft and fragrant. This will take some of the 'bite' out of the garlic. You aren't looking for crispy here.

The garlic at the start

Finished garlic

5. Chop your parsley up. Make it very small and fine. I love my chopper, but for this a knife works best.
6. When your rolls are done throw them STILL HOT into your big bowl and add your butter garlic mixture and your parsley and toss with a spatula.

Just mix it on up

7. Serve!

That was a good dinner...and easy too