Garlic Knots (Emeril Lagasse) Recipe

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Garlic Knots (Emeril Lagasse)
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Ingredients
7
Count
Nutrition
539
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
  2. Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
  3. Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
  4. Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
  5. Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
  6. Basic Pizza Dough:
  7. 1 cup warm water (105 to 115 degrees F)
  8. 1 (1/4-ounce) envelope active dry yeast
  9. 1 teaspoon honey
  10. 2 tablespoons extra-virgin olive oil
  11. 3 cups unbleached all-purpose flour
  12. 1 teaspoon salt
  13. Yellow cornmeal, for sprinkling the baking sheet
  14. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  15. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  16. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
  17. Yield: dough for 1 (15-inch) pizza
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 538.89 Kcal (2256 kJ)
Calories from fat 514.15 Kcal
% Daily Value*
Total Fat 57.13g 88%
Cholesterol 134mg 45%
Sodium 1453.02mg 61%
Potassium 85.47mg 2%
Total Carbs 4.39g 1%
Sugars 0.16g 1%
Dietary Fiber 0.37g 1%
Protein 5.43g 11%
Vitamin C 9mg 15%
Vitamin A 0.6mg 19%
Iron 0.5mg 3%
Calcium 162.3mg 16%
Amount Per 100 g
Calories 566.37 Kcal (2371 kJ)
Calories from fat 540.37 Kcal
% Daily Value*
Total Fat 60.04g 88%
Cholesterol 140.84mg 45%
Sodium 1527.11mg 61%
Potassium 89.83mg 2%
Total Carbs 4.61g 1%
Sugars 0.17g 1%
Dietary Fiber 0.38g 1%
Protein 5.71g 11%
Vitamin C 9.4mg 15%
Vitamin A 0.6mg 19%
Iron 0.5mg 3%
Calcium 170.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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