You know garlic knots, right? Those bready, buttery balls of pizza dough cooked up in garlic butter and parmesan. They're an Italian classic, that now has an old west twist. Amy Traverso with Yankee Magazine stopped by Tonia's Kitchen to talk about a delicious creation: Buttery Skillet Pull-Apart Garlic Rolls. They're perfect for a campout or BBQ and add a unique twist to any outdoor gathering you might have. Amy told Tonia to make sure you use aluminum foil when you place the dough over the fire. If you don't have a fire pit, your grill is a perfect substitute.
Yield: 6 to 8 servings
(Recipe: Liz Neily for Yankee Magazine)
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 7 large garlic cloves, minced
- ¼–½ teaspoon chili flakes
- 1–1½ pounds prepared pizza dough
- ¹⁄3 cup plus ¼ cup grated Parmesan cheese
Instructions
Melt the butter with the olive oil in a 12-inch skillet over medium-low heat. Add garlic and chili flakes and cook until garlic is just translucent, about 1 minute. Pull the pan off the heat and cool for 10 minutes while you prepare the dough.Dust your work surface with flour. Divide the pizza dough into four pieces, then roll each piece into a rope about 1½ inches wide. Cut each rope into 2-inch lengths and roll each piece into a ball.
Sprinkle ¹⁄3 cup grated Parmesan over the garlic butter in the skillet. Roll each ball of dough in this mixture and arrange the coated balls around the skillet. Leave room between each ball, as they will expand. Cover the pan with foil and let the balls rise for 30 minutes.
Meanwhile, prepare your grill for indirect, medium-high heat (about 400°). When the dough has risen and the grill is hot, set the skillet, covered with foil, over the cooler area of the grill. Cover and cook for 20 minutes, then remove the foil, sprinkle with the remaining ¼ cup cheese and bake until cooked through, 5 to 10 minutes more.
(Photo Credit: Michael Piazza for Yankee Magazine)
