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


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.

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