Cheesy, Spicy, Garlic Knots

These aren't your typical garlic knots. I've given these snack bits my own twist by filling them with TWO whole roasted garlics, chilli flakes and parsley. They're then coated with garlic butter, baked, topped with Dibble Cheese Sauce and baked again for melt, cheesy perfection!

Hope you enjoy this one and happy cooking!

Prep Time 2 hours and 15 minutes

Cook Time 40 minutes

Serves 4-8

Difficulty Medium

Ingredients 

PIZZA DOUGH

• 3/4 Cup Warm Water
• 1 Tbsp Sugar
• 7g Yeast
• 2 Cups All Purpose Flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Tbsp Olive Oil
• Extra flour for dusting

GARLIC BUTTER

• 2 Heaped Tbsp Vegan Butter
• 3 Garlic Cloves, finely chopped
• 1 Tbsp Parsley, finely chopped
• 1 tsp Salt
• 1/2 tsp Pepper

GARLIC KNOTS

• 2 Whole Garlics, root sliced off to expose tip of garlic cloves
• 2 tsp Olive Oil
• 2 tsp Salt
• 1 tsp Pepper
• 1 Tbsp Chilli Flakes
• 1 Tbsp Parsley, finely chopped
• Dibble Cheese Sauce

Method

Pizza Dough

1. Preheat the oven to 220°C.
2. Place one whole garlic in a square-shaped foil, 10x10cm, and top the exposed cloves with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp pepper then tightly wrap the garlic. Repeat this for the other whole garlic and place them in the oven to roast for 40 minutes or until the garlic cloves have caramelised and are soft. 
3. In a small mixing bowl, add the water, sugar, yeast, stir thoroughly and let it rest for 10 minutes. 
4. In a large mixing bowl, add the flour, salt and slowly mix in the yeast solution. 
5. Knead for 3 minutes until it comes together then place the dough on a lightly dusted workbench and knead for 10 minutes until the dough is smooth.
6. Grease a clean mixing bowl with the olive oil, place the dough in the bowl and ensure the dough is coated in the oil. 
7. Cover with a tea towel and rest for 1 hour.
8. Deflate the dough by gently punch it and place onto a dusted workbench.
9. Using a rolling pin, roll the dough into a rectangle about 45cm long, 20cm wide and 1/2cm thick.

GARLIC BUTTER

1. In a small pot on medium heat, add the butter and stir occasionally until it melts. 
2. Turn down the heat to low and add the garlic, parsley, salt, pepper and stir thoroughly.
3. Take the pot off the heat and let it cool slightly. 

GARLIC KNOTS

1. Carefully remove the roasted garlic from the foil and in a small bowl, squeeze out the caramelised garlic cloves.
2. Using the back of a tablespoon, mush and stir the cloves until a paste is formed.
3. Add 1 tsp salt, 1/2 tsp pepper and mix together thoroughly.
4. Evenly spread the garlic paste onto the bottom half of the pizza dough.
5. Evenly sprinkle the chilli flakes and 1 Tbsp parsley over the garlic paste. 
6. Fold the top edge of the dough over the filling and gently pinch down the edges. 
7. Using a knife, cut off vertical pieces about 1cm wide.
8. Twist the pieces and as you do so, gently stretch the pieces until they're about 30cm long. 
9. Carefully tie the pieces into a knot and tuck the ends underneath. Place the knot on a lined baking tray and repeat this for the remaining pieces.
10. Cover the knots with a tea towel and let them rest for 15 minutes.
11. Brush the knots with about 1/4 of the garlic butter then bake in the oven for 30 minutes or until they're golden brown.
12. Gently heat up the garlic butter so it's runny again then place the garlic knots in a large mixing bowl and carefully pour the garlic butter over them.
13. Thoroughly mix the garlic knots with the garlic butter.
14. Place the buttered garlic knots in a large skillet, top them with as much Dibble Cheese Sauce as you desire and bake for a further 10 minutes or until Dibble Cheese Sauce has melted then top with 1 Tbsp parsley.
15. Enjoy!