Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.
Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.
In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.
Melt the butter and add the Parsley and remaining Garlic. Stir well.
Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400°F (200°C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!
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|Serving Size: 1 Serving (1221g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2272 (61%)|
|Amt Per Serving||% DV|
|Total Fat 252.4g||337 %|
|Saturated Fat 144.1g||721 %|
|Monounsaturated Fat 73g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 712mg||219 %|
|Sodium 6567.2mg||226 %|
|Potassium 3007.3mg||79 %|
|Total Carbohydrate 247.2g||73 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 245.7g|
|Protein 128.9g||184 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3739
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