|A very quick and easy|
method in which to prepare
rolls as an accompaniment to any entree...
Servings: (4 to 6)
Prep: 10 Mins. |
Bake: 15 to 17 Mins.
1 (13.8 oz. pkg.) pizza dough
2 tablespoons olive oil,
(+ more for brushing lined baking sheet)
¼ teaspoon Italian herb seasoning blend
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
Pinch of freshly ground pepper
2 tablespoons grated Parmesan
Preheat oven to 350 degrees. Line a baking sheet with foil, brush with olive oil, and set aside.
In a small bowl, add 2 tablespoons olive oil, Italian herb seasoning, garlic powder, onion powder, red pepper flakes, and freshly ground pepper; whisking to combine, and set aside with a pastry brush.
Roll out prepared pizza dough into a 20” by 8” rectangle ½” thick on a lightly floured surface. Using a rolling pizza cutter, cut dough crosswise into 20, 8” long x 1” wide strips (see photo). Brush the top of strips with olive oil mixture. Flip all the strips over so flour side is facing you and oil mixture side is down.
Make knots by gently tying each strip into a knot, and flipping one end of knot forward on top of roll and the other end of knot backward on top of roll (see photo). Repeat until all 20 rolls are knotted, and place them on prepared baking sheet 1” apart. Top each roll equally with Parmesan cheese.
Bake for 15 to 17 minutes, just until rolls are lightly golden brown on top, but darker and crispier on bottom like a pizza crust. I baked these rolls in two separate batches. – Enjoy!
|These knotted rolls were terrific with|
Sandra's Wild Alaska King Salmon
Smoky Kielbasa Stew