yield: 12 KNOTS
INGREDIENTS:
1 (13.8 oz) can of Pillsbury Classic Pizza Crust (or similar pre-made pizza dough)
2 tablespoons light butter (I used Land O’Lakes)
1 teaspoon minced garlic
½ teaspoon Italian seasoning
Salt, to taste
INGREDIENTS:
1 (13.8 oz) can of Pillsbury Classic Pizza Crust (or similar pre-made pizza dough)
2 tablespoons light butter (I used Land O’Lakes)
1 teaspoon minced garlic
½ teaspoon Italian seasoning
Salt, to taste
DIRECTIONS:
Pre-heat the oven to 400 and line a baking sheet with parchment paper.
Unroll the pizza dough onto a cutting board with the long edge facing you. Using a pizza cutter or sharp knife, cut the dough vertically to make 12 even strips. Tie each of these dough strips into a knot and place on the prepared baking sheet. Place the knots in the oven and bake for 10 minutes.
While the knots are baking, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for a minute or two until garlic is fragrant. Reduce the heat to low and stir in the Italian seasoning.
When the knots are done baking, remove from the oven (but leave it on). Using a silicone pastry brush, brush the butter/garlic mixture from the pan over top of the baked knots. Sprinkle with salt if desired. Place the knots back in the oven for another 4-5 minutes until the knots are golden.
Pre-heat the oven to 400 and line a baking sheet with parchment paper.
Unroll the pizza dough onto a cutting board with the long edge facing you. Using a pizza cutter or sharp knife, cut the dough vertically to make 12 even strips. Tie each of these dough strips into a knot and place on the prepared baking sheet. Place the knots in the oven and bake for 10 minutes.
While the knots are baking, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for a minute or two until garlic is fragrant. Reduce the heat to low and stir in the Italian seasoning.
When the knots are done baking, remove from the oven (but leave it on). Using a silicone pastry brush, brush the butter/garlic mixture from the pan over top of the baked knots. Sprinkle with salt if desired. Place the knots back in the oven for another 4-5 minutes until the knots are golden.
WEIGHT WATCHERS SMARTPOINTS:
3 per knot, or two knots for 6 SP (SPs calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
2 per knot, or two knots for 5 PP (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION (PER KNOT):
89 calories, 16 g carbs, 2 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 1 g fiber (from myfitnesspal.com)
3 per knot, or two knots for 6 SP (SPs calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
2 per knot, or two knots for 5 PP (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION (PER KNOT):
89 calories, 16 g carbs, 2 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 1 g fiber (from myfitnesspal.com)
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