Prep 1 hr 15 mins
Cook 10 mins
Bear with me here...I had these awesome garlic rolls a bunch of years ago...I had a craving and searched EVERYWHERE for a recipe...and...nada. So - I made one up. This is not exactly a scientific recipe. I kind of forgot to measure while I was cooking it. I added more of what I like and less of what I don't. Use your own best judgment. As long as you love garlic, you'll be fine. I use New York Style Pizza & Calzone Crust (# 325453) but any recipe with a denser kind of crust will work just fine Hope you LOVE 'em!!! PS-I use half butter and half olive oil and I love it with Romano Cheese too Prep time includes proof time.
- 1 pizza dough, divided in half
- 226.79 g butter (or half olive oil)
- 14.79-29.58 ml garlic, crushed
- 14.79 ml Italian parsley, chopped
- 59.14 ml parmesan cheese, grated
- Pre-heat oven to 450.
- Combine butter, garlic, parsley and cheese.
- Stretch and shape dough into an 8" by 12" rectangle.
- Using a pizza cutter or sharp knife, cut dough into 1/2 " strips (any size will do).
- using a plate or shallow dish, coat each strip with a generous spoonful of the garlic butter mixture, making sure to get a generous amount of the garlic and cheese - then tie the strip into a knot.
- Place the knots into a 9 x 13 pan.
- Cover with plastic, allow to proof one hour.
- Bake in pre-heated oven at 450 until brown, about 10 minutes.
- Remove and brush with remaining butter or olive oil.
- Sprinkle with more cheese if desired.
This was a unanimously 5-star recipe, voted in by DH and DD tonight at dinner. I was not there, so ate the rolls cold about 5 hours later, and they were still delicious. I can only imagine how good they must have been when hot from the oven! I made one change only, and instead of using prepared pizza dough, I used my own sourdough. I pulled part of my dough batch off early, so it wouldn't be too sour and influence the flavor of the rolls -- it would have just enough yeasties to do the job. Overall, this is a dinner roll that my family is already begging to be repeated. I could see this done up as savory monkey bread, too, in a bundt or ring pan. Awesome recipe, me & alex! Made for PAC Fall 2008.
Yummy! I used a homemade pizza dough and used Italian blend cheese. Drizzled with olive oil after taking out of the oven and it was delicious! Taking to Thanksgiving dinner :)