Prep Time: 20 min.
Cook Time: 15 min.
Ready in: 35 min.
Pump up the flavor of original knots with garlic-infused Beemster cheese.
Preheat the oven to 425°F (220°C). Set aside ¼ cup Beemster Garlic cheese.
Cut the dough in half and divide each half into 6 pieces. On a lightly floured surface, roll each piece into a 6–inch log. Using your fingertips or a rolling pin, flatten the log into a 1½-inch wide strip.
With the long end facing you, sprinkle 1 tbsp cheese down the center of the strip. Fold the dough over the cheese and press to seal. Roll again gently to reform the log and tie the dough into a knot. Place on a parchment-lined baking sheet. Repeat with remaining dough.
Place the butter in a microwave-safe bowl and melt in the microwave for 1 min. Stir in chopped parsley, garlic powder, salt, and pepper. Brush the tops of the dough with melted butter mixture and top with remaining Beemster Garlic cheese. Bake until golden brown, 15 min.
Meanwhile, in a microwave-safe bowl, heat the tomato sauce until hot, 1 min. Serve garlic knots with sauce for dipping.
1 cup (100g) shredded Beemster Garlic
1 16oz (450g) pkg fresh pizza dough
1 tbsp flour
4 tbsp butter
2 tbsp chopped parsley
½ tsp garlic powder
1 cup (240ml) tomato sauce