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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in Rachel Ray's magazine, but omitted the jalapeno that the original recipe calls for. You can certainly add 1 medium jalapeno, seeded and finely diced to the knots if you like a little kick! Enjoy! Ingredients:
2 ounces salami, finely chopped |
2 garlic cloves, finely chopped |
1 (13 7/8 ounce) package refrigerated pizza dough |
1 large egg, beaten |
coarse salt, for sprinkling |
spicy brown mustard, for dipping |
Directions:
1. Preheat the oven to 400 degrees.
2. Grease a baking sheet.
3. In a bowl, mix together the salami and garlic.
4. Unroll the pizza dough and cut crosswise into 12 pieces.
5. Working with 1 piece at a time, roll dough between your hands to form a 7-inch rope. Tie each piece into a knot and place on the baking sheet.
6. Brush knots with the egg and sprinkle with the salami mixture and coarse salt.
7. Bake until golden, about 18 minutes.
8. Serve with the mustard.
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