Easy Black Garlic Knots using Pillsbury Dough
Black garlic knots, made with store-bought Pillsbury Crescent Dough, black garlic, balsamic glaze, fresh garlic, vegan butter and olive oil. These rich and flavorful pillows of heaven are the perfect side dish or starter for your Italian meal, soup, or salad.
Ingredients
- 1 can of Pillsbury Crescent Dough Sheet can substitute Pillsbury classic pizza crust dough or pillsbury bread sticks dough
FOR BALSAMIC BLACK GARLIC SPREAD
- 2 tbsp black garlic Can use cloves, puree, or paste
- 2 tbsp vegan butter, melted I used Miyoko's European style salted vegan butter. Can use regular butter if desired
- 2 tbsp olive oil
- 1/4 cup balsamic glaze
- 2 cloves of fresh garlic, chopped into small pieces
- 1 tsp Italian seasoning
- 1/4 tsp sea salt
Instructions
- Preheat oven to 375 degrees
PREPARE THE BALSAMIC BLACK GARLIC SPREAD
- Chop fresh garlic cloves into small pieces. Set aside
- Place black garlic in a bowl. If you are using whole black garlic cloves, smash with a fork until they are more of a paste consistency. If you are using a paste or puree you will not have to do this.
- Add the rest of the ingredients list under "Balsamic Black Garlic Spread" to the dish
- Mix until thoroughly combined. Set aside
PREPARE THE DOUGH
- Open the can of Pillsbury dough and lay out on surface with parchment paper
- Cut dough into 8 strips. Cut horizontally (short way across)
- Using a spoon, place balsamic black garlic spread on strips of dough. Leave the edges bare so you can seal the dough properly in the next step
- Fold dough over and seal the edges by pressing down gently with your fingers
- Once folded and sealed, tie each strip into a garlic knot. This is just a simple knot, don't overthink it
- Repeat the folding, sealing, and tying process until all of the knots are tied
- Place knots onto baking sheet covered with parchment paper
- bake for 12-15 minutes or until knots are golden brown
- Serve and enjoy!
