PHOTO: ERIK BERNSTEIN; FOOD STYLING: BARRETT WASHBURNE
If you're a fan of garlic knots, this recipe is basically the bite-sized app version, covered in gooey cheese, garlic butter, and fresh herbs. Sage and thyme are used here to add seasonal flavor, but feel free to add any herbs you prefer. The best part? They only take a little over half an hour to come together, meaning they're the perfect appetizer to bring to any party (even last-minute ones!), all holiday season long.
Though technically optional, we highly recommend drizzling these bites with hot honey for a delicious balance of savory, spicy, and a touch of sweet. Feel free to use store-bought, or make your own so you can control the heat.
Made this? Let us know how it went in the comments section below!
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1Let pizza dough sit until room temperature if needed, about 1 hour.
Step 2Preheat oven to 400°. Line a large baking sheet with parchment.
Step 3In a small pot over low heat, melt butter. Add garlic and 1/2 teaspoon salt and cook, stirring often, until starting to froth, 4 to 6 minutes. Immediately remove pot from heat and let cool.
Step 4On a lightly floured surface, stretch dough to a 9" square. Sprinkle with 1/2 cup Parmesan and gently press cheese into dough with your hands. Using a sharp knife or bench scraper, cut dough into 9 (1"-wide) strips. Separate each strip to keep from sticking. Cut each strip crosswise into 1" pieces.
Step 5Arrange dough on prepared sheet in an even layer. Brush with about one-third of garlic butter. Sprinkle with mozzarella, sage, thyme, and remaining 1/2 cup Parmesan.
Step 6Bake bread bites until golden brown, 15 to 20 minutes. Immediately brush with remaining garlic butter. Top with more Parmesan, sage, and thyme. Drizzle with hot honey, if using.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BARRETT WASHBURNE
Mary Rupp is a food writer and recipe developer who contributes, tests, and styles recipes for Delish. After graduating from the International Culinary Center in New York, she earned her stripes at restaurants like Per Se and The NoMad. When she’s not cooking Caramel Pecan Pie and Creamy Corn Pasta in the Delish test kitchens, you can find her traveling abroad and hunting for the next great food trend.
