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Ingredients

for 12 knots

  • pizza dough
  • 8 oz cream cheese (225 g), softened
  • 1 cup shredded mozzarella cheese (100 g)
  • ½ cup grated parmesan cheese (55 g)
  • ½ cup whole milk ricotta cheese (125 g)
  • ¼ cup fresh basil (10 g), chopped
  • 6 cloves garlic, chopped and divided
  • 1 teaspoon red pepper flakes
  • ½ cup butter (115 g), melted
  • ¼ cup fresh parsley (10 g), chopped

Nutrition Info

  • Calories 200
  • Fat 18g
  • Carbs 2g
  • Fiber 0g
  • Sugar 1g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Divide pizza dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
  2. Coat a 10 inch (25 cm) oven-safe skillet with olive oil.
  3. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes, allowing the dough to reach room temperature.
  4. In a medium bowl, combine cream cheese, mozzarella, parmesan, ricotta, fresh basil, 3 cloves of garlic (chopped), and red pepper flakes.
  5. Melt the butter and add the fresh parsley and remaining garlic. Stir well.
  6. Uncover the knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional).
  7. Bake in a preheated oven to 400˚F (200˚C) for 20 minutes. Broil on high for two additional minutes or until knots and cheese are lightly browned, watching closely so as not to burn it.
  8. Remove from oven and brush lightly with additional garlic butter.
  9. Let cool slightly before serving.
  10. Enjoy!

Ingredients

for 12 knots

  • pizza dough
  • 8 oz cream cheese (225 g), softened
  • 1 cup shredded mozzarella cheese (100 g)
  • ½ cup grated parmesan cheese (55 g)
  • ½ cup whole milk ricotta cheese (125 g)
  • ¼ cup fresh basil (10 g), chopped
  • 6 cloves garlic, chopped and divided
  • 1 teaspoon red pepper flakes
  • ½ cup butter (115 g), melted
  • ¼ cup fresh parsley (10 g), chopped

Nutrition Info

  • Calories 200
  • Fat 18g
  • Carbs 2g
  • Fiber 0g
  • Sugar 1g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Divide pizza dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
  2. Coat a 10 inch (25 cm) oven-safe skillet with olive oil.
  3. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes, allowing the dough to reach room temperature.
  4. In a medium bowl, combine cream cheese, mozzarella, parmesan, ricotta, fresh basil, 3 cloves of garlic (chopped), and red pepper flakes.
  5. Melt the butter and add the fresh parsley and remaining garlic. Stir well.
  6. Uncover the knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional).
  7. Bake in a preheated oven to 400˚F (200˚C) for 20 minutes. Broil on high for two additional minutes or until knots and cheese are lightly browned, watching closely so as not to burn it.
  8. Remove from oven and brush lightly with additional garlic butter.
  9. Let cool slightly before serving.
  10. Enjoy!

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