Hey there! I hope everyone’s week is off to wonderful start. Mr. Hapa Nom and I are in San Francisco all week house hunting for our big move in June. While we’re out here, we hope to do a little wine tasting in Napa, check out all of the cool neighborhoods, and of course… eat lots and lots of incredible food!
Before we left for our California adventure, I put together a couple of recipes for you – Cheese Stuffed Garlic Knots is one of them. Originally I was going to make basic garlic knots – but you can find a million recipes for those. Thinking back to my college days of eating lots of pizza, some of it being stuffed crust pizza – I thought why not make Cheese Stuffed Garlic Knots?
Over the years, I’ve noticed two types of basic garlic knots. One made with ready-made biscuit dough, and the other with the traditional pizza dough. I’ve always made my knots with pizza dough. But I was intrigued by the knots made from biscuits. After all, what’s easier than popping open a can and having precut rounds ready for you to use? Unfortunately, I found the taste and texture of biscuit dough to be all wrong for this application. They lacked the chewiness that you get from pizza dough and the flavor just didn’t pair well with the garlic butter… not well at all.
Confirming that pizza dough is king, it was now a matter of how to apply the garlic butter. Should I slather it on before I put the knots in the oven or afterward? I tried it both ways, and I found the best and easiest way is to bake them naked (The knots. Not you baking in your birthday suit). Then toss the knots in a bowl of awesome, finger-licking good, garlic butter afterward.
Since posting this dish, I had a reader say that while they were very good, the cheese seemed to have disappeared. I want to make sure that all of my recipes work for everyone, not just for me – especially when one of the main ingredients has appeared to have gone missing! I went back into the kitchen tinkered a bit with the type of cheese, the method, and the baking times. I found several things:
- Low-moisture/part-skim mozzarella is the way to go. Reason being, the part-skim version has a lower moisture content and therefore holds up better than whole-milk mozzarella when heated.
- Cube the cheese instead of shredding it. Shredded cheese will melt too quickly.
- Bump up the heat in the oven so they cook more quickly.
The result were garlic knots with cheese in them – hooray! However, I must admit I tried the same recipe and made Cheese Stuffed Garlic Bombs – and the bombs were cheesier. I like the fun shape of the knots and they are more on the cheese-light side (cheesy, but not oozing with cheese). However, if you want something that’s quicker, easier, and cheesier give the Cheese Stuffed Garlic Bombs a try (recipe below)!
- [b]Knots[/b]
- 1 pound pizza dough
- Flour for dusting
- 16 ounces low-moisture/part-skim mozzarella
- [b]Garlic Butter[/b]
- ¼ cup unsalted butter
- 4 cloves garlic, smashed
- ½ teaspoon kosher salt
- ¼ cup parsley, finely chopped
- Preheat the oven to 425 degrees F.
- Slice the cheese into 1/4-inch cubes.
- Turn the dough out onto a lightly floured surface. Sprinkle flour overtop of the ball of dough. Cut in-half. Half each half. And the half each half again – so you’ll end up with 8 equal pieces of dough.
- Lightly flour the work surface again. Working with one piece at a time, roll out the dough so it’s nice and flat. You may find it easier to gently hand-pull the dough combined with using the rolling pin. (If you’re hand-pulling the dough, be careful not to tear any holes in the dough). If the dough is sticky, sprinkle with flour as you work. Once you have achieved a piece that’s 8 inches x 3 inches, add 3 tablespoons of the mozzarella and spread out evenly along the center, making sure to keep the edges clear for rolling (see step-by-step image above).
- Roll the dough up from its longest side until you’ve formed a log. Pinch the seam and the ends to close. Dust the roll with more flour and then gently tie in a knot. Place on a parchment lined or non stick baking sheet. Then continue to fill and roll the rest of the pieces of dough in the same manner.
- Once all of the knots are completed, place the baking sheet on the center rack of the oven and bake for 8-10 minutes, until the outside is lightly golden brown.
- As the knots are baking, make the garlic butter. Combine the butter, garlic, and salt in a small saucepan over medium heat. Once the butter has melted, add the parsley, stir to combine, and remove from heat and allow to cool slightly.
- Pour the garlic butter into a large bowl and add the garlic knots. Toss to coat. Serve warm and enjoy!
Cheese Stuffed Garlic Bombs
When I made the Cheese Stuffed Garlic Knots, I hadn’t yet seen the Cheesy Garlic Bombs that have exploded on the web – pun intended 😉
These are quicker, easier, and cheesier than the garlic knots.
- [b]Bombs[/b]
- 1 pound pizza dough
- Flour for dusting
- 16 ounces low-moisture/part-skim mozzarella
- [b]Garlic Butter[/b]
- ¼ cup unsalted butter
- 4 cloves garlic, smashed
- ½ teaspoon kosher salt
- ¼ cup parsley, finely chopped
- Preheat the oven to 425 degrees F.
- Cut the mozzarella into 1 1/2-inch cubes.
- Turn the dough out onto a lightly floured surface. Sprinkle flour overtop of the ball of dough. Cut in-half. Half each half. And the half each half again – so you’ll end up with 8 pieces of dough.
- Lightly flour the work surface again. Working with one piece at a time, roll out the dough into a circle so it’s nice and flat (about 5-inches in diameter) – like you’re making a mini pizza. You may find it easier to gently hand-pull the dough combined with using the rolling pin. (If you’re hand-pulling the dough, be careful not to tear any holes in the dough). If the dough is sticky, sprinkle with flour as you work.
- Place a cube of cheese in the center of the dough and pull up the sides over the cheese and pinch to seal. Try to remove as much air from inside the pouch as possible and try to seal the seams as tightly as possible. Place them seam side down on a lined or non stick baking sheet. Then continue to roll and fill the rest of the pieces of dough in the same manner.
- Once all of the cheese bombs are completed, place the baking sheet on the center rack of the oven and bake for 8-10 minutes, until the outside is lightly golden brown.
- As the cheese bombs are baking, make the garlic butter. Combine the butter, garlic, and salt in a small saucepan over medium heat. Once the butter has melted, add the parsley, stir to combine, and remove from heat and allow to cool slightly.
- Pour the garlic butter into a large bowl and add the garlic cheese bombs. Toss to coat. Serve warm and enjoy!
I was so excited to make these but I think something went wrong? The cheese sort of disappeared in the rolls? I sort of expected ooey gooey cheese spilling out but it’s sort of just .. dry and not there? Do you think it was my cheese (it was slightly low budget shredded mozzarella)? Did I not use enough? Cook too long? I’ve never actually made anything like this. Thanks! Can’t wait to try again! 🙂
Hi Jennifer. Thanks so much for contacting me. I’m so sorry the cheese knots weren’t cheesy! I actually used budget mozzarella myself, so I don’t think that’s exactly the issue. However, you may be onto sometime. After a bit of research I found that some people have had better success with cheese-stuffed breads when using part-skim (low-fat) mozzarella. Reason being, the part-skim version has a lower moisture content and therefore holds up better than whole-milk moz when heated.
To best answer you question, I’d like to make them tomorrow. One batch with full-fat moz and another using the low-fat cheese and see if that makes a difference. I’ll report my findings to you asap 🙂
Ok! Let me know 🙂 ps these are still super yummy (I’m eating one as I type this!)
Will do!
So glad they’re still good 🙂
Hi Jennifer! I see what you mean. I had some still filled with cheese, and some that seemed to almost absorb the cheese. I definitely want to make sure that ALL of them stay ooey-gooey good for you. I made these using 4 different variables, and part-skim definitely helps! But there is still one more thing I want to try. Please bear with me another day while I experiment. In the meantime, I’m having garlic knot rejects for dinner… Mmmm 🙂
Hi Jennifer! Thank you so much again for writing me so I could address this issue. So I made several batches, playing with the type of cheese, method, and time. I found part-skim/low-moisture is definitely the way to go! I also cubed the cheese instead shredded it so that the cheese doesn’t melt too quickly. Then I bumped up the temp in the oven so they cook more quickly, giving less time for the cheese to bubble and spread out. I also tried them as bombs instead of knots – the bombs were definitely cheesier. I updated the post to reflect these adjustments for the knots, as well as instructions for the bombs. I wrote up my findings in the post so you can choose which one you would prefer to make. Hope this helps. And again, thank you so much for contacting me! Hope you enjoy the rest of your week 🙂
Thanks so much! you’re awesome! I can’t wait to make garlic bombs! Keep up the good work 🙂
Absolutely my pleasure. I hope you enjoy 🙂
I’m in the moving process myself and am behind of everything! Just noticed your new web design and love it! Wow, you’re moving to California! That is really exciting news and I believe you’ll have a great time there!
These garlic knots are gorgeous and I can imagine the great texture of the pizza dough. I pinned this the other day and it was a big hit. Love the twist of the cheese stuffing. I want to grab one from the delicious picture 🙂
I hear ya, Maggie! I’ve been falling behind too – I can’t wait until we’re all moved and settled in. We’ll be out there at the end of June – let me know if you’re ever in the area 🙂
Thanks for the pin! They were a big hit in my house, I think my husband ate nearly all of them!
Hi, is this a stupid question? The recipe calls for 1 oz. of pizza dough, is that correct? Thanks tons for this “of my God” recipe.
Oh my gosh, not a stupid question at all! In fact, I made a stupid typo! It is 1 pound pizza dough. Thank you so much for asking so that I can correct it! I hope you enjoy them, Sandi 🙂
Oh my freaking G. These are so perfect. Have you ever been to C&O’s in Los Angeles!? Welllll they give out the most delicious garlic knots (truth is its the best thing on their menu and they’re free) – yours look so much better. Garlic and cheese!? BRB – drooling in a corner.
Thanks, Melissa! I’ve never been to C&O’s, but we’ll be moving out to SF this summer and I have family in LA that I’ll most certainly be visiting – I’ll have to put that on my list of places to checkout!
Kathleen! I just did the same experiment! Tots agree the best way is with the pizza dough! No question there 🙂 And OMG that last pic with all of them together and the cheese gushing out! I think I need a cigarette! Lordy!!! Great post! Good luck house hunting!
Lol! You crack me up, Mila!
We’re still house hunting – the SF real estate market is super crazy and competitive! Definitely needed some wine to unwind at the end of the day 😉
These look awesome! Pinning 🙂
Thanks, Medha!
Oooh! Moving is so exciting! How did you like Napa? I really want to go. Someday, someday. These garlic knots are Uh-May-ZING! My boyfriend adores garlic knots and always talks about them, but we’ve never shared them before. That’s going to have to change.
We actually haven’t made it to Napa yet. The housing market out here is super competitive, so we’ve spent every waking hour on the hunt for a home. I could sure use a few glasses of wine from Napa right about now 😉
I have a bit of a weakness for garlic knots too. I hope you and your boyfriend enjoy them!
OMG my comment wasn’t going through the other day! Love these garlic knots, and the cheese inside! Have fun in San Francisco!
Thanks, Mira! We’re having a great time and enjoying lots of food… getting some inspirations 🙂
I could make a meal of these!! Seriously, add a little side salad and I’m in heaven. Yum!
I like the way you think, Marissa! A big plate of cheesy garlic knots and ‘a little side salad’… you know, to make it healthy 😉
Hahaha … had a little giggle at the idea of baking these naked!!
You know, I’ve actually never had anything like this. They’re not common in the UK at all, but they should be! Thanks for the idea and all the tips, Kathleen, and eat some great San Fran food for me, too!
Ha! I must admit, I kinda giggled at the thought of baking naked too. They have those outdoors t-shirts that say, ‘hike naked’ and such. They should start a culinary line: ‘bake naked’, ‘cook naked’, ‘drink naked’, etc. 😉
These garlic knots look delicious! Love that they’re stuffed with cheese! SO good!
Thanks so much Jess! It’s my two favorite foods rolled into one – cheese and bread 😉
Good luck house hunting, Kathleen! That is so exciting! I’d love to be doing the same right now…to get away from New England winters…forever. Stuffing the knots with cheese was a great idea! I love all the cheesy goodness.
Thanks, Thao! It’s certainly been a whirlwind house hunting out here! New England winters, especially this past one, must be tough. But I bet you have gorgeous summers! Unlike us (coming from Atlanta) where the summers are hot, hot, hot! 😉
You had me at cheese stuffed. Garlic knots are so good, but elevated when cheese stuffed. Good luck on your house hunt.
Thanks, Janette! House hunting is crazy out here! So glad you like the recipe 🙂