Flour for rolling
1 to 1½ lbs. store bought pizza dough
4 to 5 cloves garlic, minced
½ c. olive oil, plus extra for brushing
¼ c. finely chopped fresh Italian parsley
¼ tsp. sea salt
¼ tsp. freshly ground black pepper


Preheat the oven to 375°F. Brush 2 large baking sheets with oil.

Roll out the pizza dough on a well-floured surface into a 12- x-20-inch rectangle. With the shorter side facing you, cut the dough in half lengthwise. Cut each half, crosswise, into about 20 (1-inch wide) strips. Loosely tie each strip of dough into a knot, stretching carefully as needed. Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush the tops with oil. Bake for 20 to 25 minutes until golden brown on top. Let cool for a few minutes.

Combine garlic, oil, parsley, salt and pepper in a large bowl. Add warm knots to the bowl and toss until each knot is coated. Remove knots from the oil and serve warm.


Makes 40


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