Yield: 5 knots
Ingredients
- 11 oz. Pizza dough ball
- 5 oz. Asiago cream
- Thyme, to taste
- Grande Asiago, grated, 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.
- Sprinkle with sea salt and granulated garlic, to taste.
- Spray the knots with water and cover the tray, let the knots proof for 1 hour at room temperature.
- Sprinkle grated Grande Asiago, to taste.
- Bake the knots for 10 minutes or until golden at 510°F
- Let the knots cool on a rack and transfer them into a sealed plastic bag.
Notes
Directions
- The knots can be frozen.
- You don’t want to bake them to a brown color because the knots will be reheated.
