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What’s better than average bread knots? Bread knots stuffed with Real California mozzarella cheese topped with sautéed parsley, garlic, and asiago.
Presented by Real California Milk #ReturnToReal
Learn more: http://www.realcaliforniamilk.com/recipe/mozzarella-knots/
MOZZARELLA KNOTS
Makes 10
INGREDIENTS
Knots
1 pound pizza dough
Flour for dusting
8 ounces low-moisture/part-skim mozzarella
1/4 cup melted unsalted butter
1/4 cup grated asiago cheese
1/2 tsp flaky sea salt
Garlic Butter
4 cloves garlic, smashed
¼ cup parsley, finely chopped
INSTRUCTIONS
1. Preheat the oven to 425 degrees F.
2. Cut the mozzarella into 1/4-inch cubes.
3. Turn the dough out onto a lightly floured surface. Sprinkle flour on top of the ball of
dough. Cut in-half. Cut each half into 5 equal pieces, making 10.
4. Lightly flour the work surface again. Working with one piece at a time, roll out the dough
so it’s nice and flat. Gently hand-pull the dough combined with using the rolling pin. (If
you’re hand-pulling the dough, be careful not to tear any holes in the dough). If the
dough is sticky, sprinkle with flour as you work. Once you have achieved a piece that’s
8 inches x 3 inches, add 3 Tbsp of the mozzarella and spread out evenly along the
center, making sure to keep the edges clear for rolling.
5. Roll the dough up from its longest side until you’ve formed a log. Pinch the seam and
the ends to close. Dust the roll with more flour and then gently tie in a knot. Place on a
parchment lined or non-stick baking sheet. Then continue to fill and roll the rest of the
pieces of dough in the same manner.
6. Brush knots with a little melted butter and sprinkle with asiago cheese sea salt.
7. Bake for 8-10 minutes until golden.
8. Make the garlic butter: Combine the remaining melted butter, garlic, and salt in a small
saucepan over medium heat. Add the parsley, stir to combine, and remove.
9. Brush the sauce onto the baked knots. Serve with Marinara.
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