Rounders has Garlic Knots on their menu. They are pieces of their amazing dough, rolled up into a knot shape, baked, then doused with gobs of melted butter, garlic and grated Parmesan cheese. They are so amazing. They are also the exact opposite of a guilt-free food. When I made my pizza last night, I had enough dough leftover to make another pizza (which I did not really need since we would be leaving in a couple days and the first pizza was a clearing the pantry situation) or four rolls. I decided on the later as I was eying a beautiful pile of garlic that I had chopped that needed to get into my belly! These were pretty darn good, not going to lie. Beware though – these are four garlic lovers! I wanted to add fresh Rosemary, but the insane Texas heat and sun have murdered my poor Rosemary tree so Rosemary-Garlic Knots will just have to wait. One note – I did not use any butter, but feel free to melt some and brush it over the rolls (it will taste amazing).

Small amount of leftover pizza dough, made into four triangular shapes
Salt and Freshly Ground Black Pepper
8 Cloves Garlic, minced

Place dough on a flat surface, salt and pepper each piece then place a good and equal portion of the garlic on each piece of dough. Once finished, roll dough fat end to thin end to create a crescent shape, then pull ends together to make a round shape. Crack fresh pepper and throw a touch of salt on the top then place in a 400 degree oven. Bake for about 13 minutes or until the dough is golden and firm. Remove from oven and enjoy. You can serve these plain, with melted herb butter, or with heated spicy marinara. I served them plain and they were delightful.

*Note my dough comes with a bit of oil on it, so I coated one side in the dough oil and use that side as the outside one when baking. You can also brush with Olive oil to ensure moisture is not lost and coax a deeper golden color.