Pull-Apart Stuffing-Flavored Garlic Knots
Pull-Apart Stuffing-Flavored Garlic Knots is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!
What You'll Need
- Four tablespoons butter, divided
- Eight ounces sage sausage or breakfast sausage, removed from casings
- One small onion, finely chopped (about Three quarter cup)
- One stalk celery, finely chopped (about One half cup)
- Four medium cloves garlic, finely chopped
- One quarter cup minced fresh sage leaves
- One quarter cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- One pound homemade or store-bought pizza dough
- Two tablespoons extra-virgin olive oil
How to Make It
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch).
- Cook, stirring frequently until only a few bits of pink remain, about 8 minutes.
- Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.
- Add parsley and season to taste with salt and pepper.
- Transfer contents to a large bowl and set aside until completely cool.
- While filling cools, make knots.
- On a lightly floured surface, divide dough into two even pieces.
- Working one piece at a time, roll or stretch into an oblong strip about Eight inches long and Four inches wide.
- With a bench scraper or knife, cut crosswise into 12 strips.
- Repeat with other half of dough.
- Tie each strip into a knot and transfer to bowl with sausge mixture.
- Toss and fold with your hands until every knot is thoroughly coated in mixture.
- Grease a 9- by 13-inch casserole pan with 1 tablespoon butter.
- Transfer the knots to the casserole dish in a single layer.
- Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours.
- Alternatively, refrigerate until doubled in size, 12 to 16 hours.
- When ready to bake, preheat oven to 425°F and adjust oven rack to center position.
- Unwrap rolls.
- Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
- When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop.
- Remove rolls from oven and immediately brush butter.
- Serve with gravy and cranberry sauce on the side.
