Description
Naughty Knots are delightful savory knots made from pizza dough filled with creamy brie and tangy cranberry sauce, then brushed with a fragrant garlic herb butter and topped with Parmesan cheese. These warm, golden-brown bites make a perfect appetizer or snack with a delicious combination of sweet, savory, and herbal flavors.
Ingredients
Scale
Dough & Filling
- 1 lb. store-bought or homemade pizza dough
- 1/2 cup cranberry sauce
- 3 oz. brie, cut into 8 pieces
- All-purpose flour, for dusting
- Garlic powder, for sprinkling
Garlic Herb Butter & Topping
- 5 tbsp. unsalted butter
- 5 cloves garlic, finely chopped
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage
- 1/4 tsp. kosher salt
- 1/4 cup finely grated Parmesan cheese, divided (3 tbsp. + 1 tbsp.)
Instructions
- Prepare the oven and cranberry sauce: If your cranberry sauce is chunky, roughly chop it until there are only small pieces of cranberries left. Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
- Roll out and season the dough: On a lightly floured surface, divide the pizza dough into two equal pieces. Roll out one piece into a 12-inch by 6-inch rectangle. Lightly sprinkle the rectangle with garlic powder for added flavor.
- Add cranberry sauce and roll into a log: Dollop 4 to 5 tablespoons of the cranberry sauce evenly onto the dough rectangle. With the long side facing you, tightly roll the dough up into a log shape, sealing in the cranberry filling.
- Slice the dough log: Using a sharp knife, slice the log lengthwise down the center to create two strips with the cranberry filling exposed. Cut each strip into two pieces across the width, making four pieces from the log in total.
- Add brie and shape knots: Place one piece of brie in the center of each dough strip. Carefully tie each strip into a knot around the cheese, tucking in the ends to create neat knots. Don’t worry if some filling escapes; this is normal and part of the rustic charm. Transfer the knots to the prepared baking sheet.
- Bake the knots: Place the baking sheet in the preheated oven and bake the knots for 22 to 25 minutes, or until they turn golden brown and puffed.
- Prepare garlic herb butter: While the knots bake, melt the butter in a small saucepan over medium heat. Add the finely chopped garlic and rosemary, cooking and stirring until fragrant, about 2 to 3 minutes. Remove the pan from heat, then stir in the chopped sage and kosher salt.
- Toss knots with butter and Parmesan: Transfer the baked knots to a large bowl. Pour the warm garlic herb butter over them and sprinkle with 3 tablespoons of the grated Parmesan cheese. Gently toss the knots to coat evenly in the flavorful butter and cheese mixture.
- Serve and garnish: Arrange the knots on a serving platter. Finish by sprinkling the remaining 1 tablespoon of Parmesan cheese on top for extra flavor and a beautiful presentation. Serve warm.
Notes
- You can use either store-bought or homemade pizza dough based on your preference and availability.
- If cranberry sauce is too wet, drain off excess liquid to prevent soggy dough.
- Brie can be substituted with another soft cheese like Camembert or cream cheese for variation.
- Tying the knots neatly can be tricky; don’t stress about imperfect knots—flavor is what counts.
- These knots are best enjoyed fresh and warm but can be reheated in an oven for crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: brie knots, cranberry sauce knots, garlic herb knots, savory appetizer, holiday appetizer, stuffed pizza dough
