Stuffed Garlic Knots

 This takes garlic knots up a notch.   This is my favorite way.   I make half with bacon and half without.  Both are delicious.  

STUFFED GARLIC KNOTS

(makes 14-18)

Bread Ingredients:

*1 whole garlic bulb, roasted

*1 cup very warm water

*1 package active dry yeast (2 1/4 teaspoons)

*1 teaspoon granulated sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

Filling Ingredients:

*1/4 cup freshly grated parmesan cheese

*2-4 slices of bacon, cooked crisp and crumbled

*green onion tops, chopped

*1/4 teaspoon oregano 

*1/4 teaspoon basil

*1 teaspoon butter, melted 

Topping Ingredients:

*1/4 cup butter, melted

*2 teaspoons dried parsley flakes

*sea salt (optional)

Directions:

~Preheat oven to 400 degrees.

~Using a sharp knife, cut 1/4 inch from top (thin end) of the clove (exposing the individual cloves).

~Drizzle a little olive oil over cut end of cloves.

~Wrap with a double layer of aluminum foil.

~Bake for 40 minutes, or until the garlic is tender.

~Allow garlic to cool, and then squeeze roasted garlic into a small bowl.

~In a small bowl, dissolve the yeast and sugar in the water.

~Allow the yeast to proof (become bubbly), about 10 minutes.

~In a large bowl, mix flour, salt, and garlic powder.

~Mix in yeast mixture. 

~Knead dough, until it is no longer sticky.  You may need to add a sprinkle or two of flour.

~Place the dough into a well oiled bowl, and cover with a damp cloth or plastic wrap.

~Allow to rise until double in size.  About 1 hour.

~Combine butter and garlic in a small saucepan over low heat.

~Cook until garlic is tender, 3-5 minutes.

~Cover, and remove from heat.

~Preheat oven to 375 degrees.

~Spray two baking sheets with cooking spray.

~Add 1 teaspoon melted butter, parmesan cheese, oregano, and basil into roasted garlic.

~Mix until it becomes a spreadable paste.

~Place dough onto a lightly floured surface.

~Roll dough out into a thin square.

~Gently spread garlic paste one half of the dough, leaving a 1/4-inch space from edges.

~Sprinkle bacon and green onion tops over filling.

~Fold dough in half over filling, to make a rectangle.

~Using a rolling pin, gently roll out dough to seal filling inside of dough.

~Cut the dough crosswise into strips about 1 1/4 inch wide.

~Tie each strip into a loose knot  (or roll around finger and tuck the end in the middle) and place on prepared baking sheet 2-inches apart.

~Lightly brush tops with olive oil.

~Sprinkle the tops with a little coarse sea salt (optional).

~Cover with a damp cloth or plastic wrap and allow to rise if a draft free area for 20-30 minutes.

~Bake for 18-20 minutes or until golden brown.

~Allow to cool for 3 minutes.

~Pour melted butter and parley into a large bowl (can add a little minced garlic if you want it super garlicky).

~Add Knots and toss until knots are well coated.

~Plate and sprinkle a little grated parmesan cheese over the tops if desired.