This is a quick an easy recipe for pasta or pizza night at home. Your family will be impressed by your skills in the kitchen with this recipe, and they don’t need to know that most of the ingredients are store-bought. What they don’t know, won’t hurt them! This white lie may not apply to you if you are a compulsive liar, then naturally you would have told them you slaved away all day making the dough and that they should appreciate every bite because you put your blood sweat and tears into that dough and almost missed your first born child’s birth because you spent all day kneading the dough until the president of the United States came by and said these are the best garlic knots he has ever tasted and he is now awarding you with a Pulitzer Prize, but that’s just a typical Monday for you.

Here’s what you’ll need:

1 can Pillsbury thin pizza crust

flour for dusting

half stick of salted butter

3 garlic cloves minced

Preheat oven as directed on the pre-made pizza crust. On a lightly floured surface, roll out pizza dough. Cut dough in half inch strips (this will yield about 12 or more knots) and tie each one in a knot. Place on baking sheet. Bake as directed on packaging. While the knots are baking heat a medium skillet on medium low, melt butter and gently sauté garlic until golden. Do not burn, that will make the butter taste bitter. Remove knots from baking sheet and into a large bowl. Pour garlic butter over the knots and toss.

Serve warm and along side of pizza or your favorite pasta like my Pasta Three-Way from a previous post. Here are a couple other old recipes that would go well with these knots: Bekah’s Chicken Tetrazzini Farfalle with Roasted Chicken and Roasted Garlic

Masarap!