- 1 pound pizza dough
- Flour for dusting
- 8 ounces low-moisture/part-skim mozzarella
- 1/4 cup melted unsalted butter
- 1/4 cup grated asiago cheese
- 1/2 tsp flaky sea salt
- Garlic Butter
- 4 cloves garlic, smashed
- ¼ cup parsley, finely chopped
- Preheat the oven to 425 degrees F.
- Cut the mozzarella into 1/4-inch cubes.
- Turn the dough out onto a lightly floured surface. Sprinkle flour on top of the ball of
dough. Cut in-half. Cut each half into 5 equal pieces, making 10.
- Lightly flour the work surface again. Working with one piece at a time, roll out the dough
so it’s nice and flat. Gently hand-pull the dough combined with using the rolling pin. (If
you’re hand-pulling the dough, be careful not to tear any holes in the dough). If the
dough is sticky, sprinkle with flour as you work. Once you have achieved a piece that’s
8 inches x 3 inches, add 3 Tbsp of the mozzarella and spread out evenly along the
center, making sure to keep the edges clear for rolling.
- Roll the dough up from its longest side until you’ve formed a log. Pinch the seam and
the ends to close. Dust the roll with more flour and then gently tie in a knot. Place on a
parchment lined or non-stick baking sheet. Then continue to fill and roll the rest of the
pieces of dough in the same manner.
- Brush knots with a little melted butter and sprinkle with asiago cheese sea salt.
- Bake for 8-10 minutes until golden.
- Make the garlic butter: Combine the remaining melted butter, garlic, and salt in a small
saucepan over medium heat. Add the parsley, stir to combine, and remove.
- Brush the sauce onto the baked knots. Serve with Marinara.
Credits to: realcaliforniamilk.com