Garlic Asiago Knots
Yield: 6 knots
Ingredients
- 17 oz. Pizza dough ball
- Thyme, to taste
- Grande Asiago, shredded, to taste
- Sea salt, to taste
- Granulated garlic, to taste
Directions
- Gently shape the dough into an oval.
- Cut the dough into 5 equal pieces (5 x 1.8 oz) and shape them into logs.
- Shape each log into a knot and place them on a tray covered with parchment paper.
- Spray the knots with water and cover the tray, let the knots proof for 1 hour at room temperature.
- Sprinkle with sea salt and granulated garlic, to taste.
- Sprinkle shredded Grande Asiago, to taste.
- Bake the knots for 10 minutes or until golden at 510°F.
- Sprinkle shredded Grande Asiago and thyme, to taste.
- Let the knots cool on a rack and transfer them into a sealed plastic bag.
- Dip in Asiago cream sauce.
Asiago Cream Sauce
Yield: 1 gallon (16 cups)
Ingredients
- 3 1⁄2 cups Butter, unsalted
- 7 1⁄2 cups Heavy cream
- 10 cups Grande Asiago, shredded
- 1⁄2 tsp. Salt
- 1⁄2 tsp. Pepper
Directions
- Melt butter in saucepan or stockpot over medium heat.
- Add heavy cream, stirring constantly.
- Slowly stir in Grande Asiago.
- Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste.
- Cool before use, allowing sauce to thicken.
- Keep refrigerated or freeze. To reheat, warm sauce in a saucepan over low heat, stirring constantly to avoid separation.
Notes
Directions
- The knots can be frozen.
- You don’t want to bake them to a brown color because the knots will be reheated.
