Food Lion garlic knots are soft, pull-apart bread knots brushed with a buttery garlic-herb mixture and baked until golden. They’re a quick, budget-friendly side that works for everything from weeknight pasta to game-day snacking. This recipe uses refrigerated pizza dough to keep prep short, and the result is far better than the frozen version—warm, garlicky, and perfectly chewy.
Ingredients
- 1 lb (450 g) refrigerated pizza dough (or 1 tube, 13.8 oz / 390 g)
- 4 tbsp (56 g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp (5 g) fresh parsley, finely chopped (or 2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with olive oil or line it with parchment paper.
- On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (30×20 cm). Use a pizza cutter or knife to slice the dough into 8 strips, each about 1 inch (2.5 cm) wide.
- Cut each strip in half crosswise, giving you 16 short strips. Tie each strip into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake the knots for 12–15 minutes, until they are puffed and lightly golden on top. While they bake, make the garlic butter: in a small bowl, stir together the melted butter, minced garlic, parsley, salt, and pepper.
- When the knots are done, remove them from the oven and immediately brush each one generously with the garlic butter mixture. If using Parmesan, sprinkle it over the knots while they are still warm.
- Let the knots rest for 2–3 minutes before serving. They are best enjoyed warm.
Tips
- Dough handling: If the dough is too sticky, dust your hands and work surface with a little flour. If it’s too stiff, let it sit at room temperature for 20 minutes before rolling.
- Garlic flavor: For a milder garlic taste, sauté the minced garlic in the butter for 1 minute over low heat before brushing. For a stronger kick, add 1/4 teaspoon garlic powder to the butter mixture.
- Don’t overbake: The knots should be just golden—overbaking makes them dry. Check at 12 minutes and add time in 1-minute increments.
- Make ahead: You can assemble the knots and refrigerate them (unbaked) for up to 4 hours. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these garlic knots alongside spaghetti with marinara, a Caesar salad, or a bowl of minestrone. They also make a great appetizer with a side of warm marinara sauce for dipping. For a heartier meal, split them and stuff with mozzarella and pepperoni, then bake for 5 more minutes.
Variations
- Cheesy knots: Sprinkle 1/2 cup (50 g) shredded mozzarella over the knots during the last 3 minutes of baking.
- Spicy knots: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Herb knots: Mix 1 teaspoon dried oregano or Italian seasoning into the dough before rolling.
- Whole wheat: Substitute whole wheat pizza dough for a nuttier flavor—bake 1–2 minutes longer.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds. For crispier results, use an air fryer at 350°F (175°C) for 3–4 minutes. Do not freeze the baked knots—they become soggy when thawed.
Frequently Asked Questions
Can I use homemade pizza dough? Yes, absolutely. Use your favorite recipe or a store-bought ball of dough. You’ll need about 1 lb (450 g). If the dough is very elastic, let it rest for 10 minutes after rolling to make tying easier.
Why are my knots raw in the middle? This usually happens when the knots are tied too tightly or placed too close together. Leave space between them and tie loosely—the dough needs room to expand. Also, make sure your oven is fully preheated.
Can I make these gluten-free? Yes, use a gluten-free pizza dough, but note that the texture will be more crumbly. Add 1 teaspoon xanthan gum if your dough doesn’t already include it, and handle the knots gently.
How do I get the garlic butter to stick? Brush the butter on while the knots are still hot from the oven. If the butter pools, use a pastry brush to reapply it after 2 minutes—the knots will absorb it.
Can I use garlic powder instead of fresh garlic? Yes, substitute 1 teaspoon garlic powder for the 4 cloves. Mix it into the melted butter and let it sit for 5 minutes before brushing to rehydrate.
Are these knots vegan? They can be. Use vegan butter or olive oil instead of butter, and skip the Parmesan or use a vegan alternative. The dough is usually vegan, but check the label.
Related
- French Toast Sticks Carbs: Count & Recipe
- Gluten-Free Magdalenas Recipe (Spanish Muffins)
- Luxury Mince Pies: Rich, Boozy & Buttery
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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