Soft, buttery, and loaded with garlicky-herb goodness, these Panacheeza Garlic Knots are a plant-based twist on a classic favorite. Each knot is brushed with a rich garlic butter infused with Panacheeza and herbs, then baked to golden perfection. Finished with a final drizzle of garlic butter, a fresh pop of parsley, and one more dusting of Panacheeza, these knots are pillowy on the inside, crisp on the outside, and absolutely irresistible. Perfect as an appetizer, side, or snack – they disappear as fast as you can bake them!
Makes 10-12 garlic knots
Ingredients
4 tablespoons plant-based butter, melted
3-5 garlic cloves, pressed
½ tsp dried oregano
½ tsp dried basil
½ tsp dried thyme
½ tsp kosher salt
¼ tsp ground black pepper
½ lb refrigerated pizza dough (must be room temperature!)
1 Tbsp finely chopped parsley
3 Tbsp Panacheeza
Directions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
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In a medium bowl, mix together the melted butter, 1 tbsp Panacheeza, garlic, herbs, salt, and pepper. Set aside.
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Over a large cutting board, roll the pizza dough into a flat rectangle. Then use your hands to bring the dough together to form a 12-inch log.
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With a knife, slice the log into 10-12 pieces about 1 inch wide.
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Use your hands to roll each piece on the cutting board into a longer rope. Then gently tie the dough ropes into a soft knot and place on the baking sheet.
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Dip a basting brush into the bowl of butter herb mixture, and brush onto each garlic knot. Be sure to brush all sides. Sprinkle with 1 tbsp of Panacheeza overtop knots as well.
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Place the baking sheet in the oven and bake for 13-15 minutes, or just until the tops of the knots are golden brown.
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Chop parsley.
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Remove from the oven and immediately brush more herb butter mixture on top, then sprinkle your remaining Panacheeza over each knot and finish with the fresh parsley.
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Serve immediately & enjoy!
