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Real California Mozzarella Knots



Knots: – 1 pound pizza dough – Flour for dusting – 8 ounces low-moisture/part-skim Real California Mozzarella – 1/4 cup melted Real California unsalted butter – 1/4 cup grated Real California Asiago cheese – 1/2 tsp flaky sea salt Garlic Butter: – 4 cloves garlic, smashed – 1/4 cup parsley, finely chopped snack
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1. Preheat the oven to 425 degrees F.

2. Cut the mozzarella into 1/4-inch cubes.

3. Turn the dough out onto a lightly floured surface. Sprinkle flour on top of the ball of dough. Cut in-half. Cut each half into 5 equal pieces, making 10.

4. Lightly flour the work surface again. Working with one piece at a time, roll out the dough so it'’s nice and flat. Gently hand-pull the dough combined with using the rolling pin. (If you’'re hand-pulling the dough, be careful not to tear any holes in the dough). If the dough is sticky, sprinkle with flour as you work. Once you have achieved a piece that's 8 inches x 3 inches, add 3 Tbsp of the mozzarella and spread out evenly along the center, making sure to keep the edges clear for rolling.

5. Roll the dough up from its longest side until you've formed a log. Pinch the seam and the ends to close. Dust the roll with more flour and then gently tie in a knot. Place on a parchment lined or non-stick baking sheet. Then continue to fill and roll the rest of the pieces of dough in the same manner.

6. Brush knots with a little melted butter and sprinkle with asiago cheese sea salt.

7. Bake for 8-10 minutes until golden.

8. Make the garlic butter: Combine the remaining melted butter, garlic, and salt in a small saucepan over medium heat. Add the parsley, stir to combine, and remove.

9. Brush the sauce onto the baked knots. Serve with Marinara.