This Thanksgiving, complement your traditional turkey feast with a seasonal add-on appetizer, side, and dessert. These irresistibly warm, doughy knots get rich, decadent flavor from a coating of parmesan and truffle-infused butter fresh out of the oven.
Cook Time: 20 min
16 oz Pizza Dough
1 bunch Chives
¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
¼ cup Grated Parmesan Cheese
1 oz Salted Butter
Prepare & bake the knots
Remove the dough and butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan. Arrange in an even layer. Bake 13 to 15 minutes, or until lightly browned and cooked through. Remove from the oven.
Finish & serve your dish
Meanwhile, wash, dry, and thinly slice the chives. In a large bowl, combine the softened butter, cheese, and as much of the truffle zest as you’d like; season with salt and pepper. Using a fork, mash until thoroughly combined. Transfer the baked knots to the bowl of truffle butter; toss to thoroughly coat. Serve the finished knots garnished with the sliced chives. Enjoy!
Original recipe link: Truffle & Parmesan Knots with Chives