I've made garlic knots before, I know. But I'd never made them with the thin-crust pizza dough we're loving these days. So when I had planned to use our frozen pizza dough for pizza and the husband suggested garlic knots instead, I was a little skeptical. But it was anniversary weekend, after all, and we agreed that whatever we wanted went on anniversary weekend. And the garlic knots were a success.
I defrosted a little thin-crust pizza dough Thursday night so it'd be all ready Friday evening when we got home, and then I rolled it out and ripped off 10-12 pieces of dough. I brushed about 1 1/2 tablespoons of melted light butter and a minced garlic clove onto the knots and sprinkled them with Italian seasonings. After about 10-12 minutes in a 400-degree-F oven, the knots were ready for a bowl, a little salt and a little Parmesan cheese.
The knots were a a great and easy happy hour treat. The husband liked them because they were soft and garlicky, and I liked them because they were made with so much whole wheat flour. All in all, these were a hit. They may have need a little more salt than I had anticipated, but they were still a success. I know we'll be using that dough to make knots again!