Cheesy Garlic Knots

Mozzarella-cheese-stuffed garlic “knots” with creamy pesto dipping sauce

Ingredients:

Dough:

— 1 1/3 cups warm water

— 2 1/4 tsp yeast

— 1 tbs sugar

— 3 tbs olive oil

— 1 tsp salt

— 1 tsp garlic powder

— 3 1/2 cups flour

— mozzarella balls to stuff

Garlic butter:

— 6 tbs butter, melted

— 4-5 minced garlic cloves

— a pinch of salt, pepper, and oregano

— 1/2 cup of parmesan cheese to top

Pesto:

— 1 1/2 cups fresh basil

— 3 tbs olive oil

— 3 tbs pine nuts

— 1/2 cup parmesan cheese

— juice from 1 lemon

— 2 cloves garlic

— 1/2 cup mayonnaise

— pinch of salt & pepper

How-to:

1. Add the yeast, sugar, and garlic to your mixing bowl. Whisk it together and let it sit for 5 minutes.

2. Add in salt, garlic powder, and half of the flour and mix until just combined.

3. Using your hands or a dough hook, add the rest of the flour and knead for at least 5 minutes until the dough bounces back when you poke it.

4. Cover the bowl, and let sit for 2-3 hours.

5. Punch out the air after letting it rise, and preheat the oven to 400˚F.

6. Roll the dough into a log, and then slice into pieces to cover 1-2 mozzarella balls.

7. After rolling all of your balls, add the butter and garlic to a small pan and heat until the butter is melted and the garlic is fragrant.

8. Add the oregano, salt, and pepper to the butter mixture and brush it over the dough balls. Sprinkle with Parmesan cheese.

9. Bake for 22-24 minutes until just turning golden and the cheese is crispy. After baking, coat with another layer of the leftover melted butter.

10. For the pesto, blend all ingredients together and serve on the side.

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