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.
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