Those Pesto Knots by Turkuaz Kitchen are made with frozen dinner rolls, pesto sauce, egg, and milk. This easy Pesto Knots recipe creates a tasty snack or appetizer that takes about 2 hours to prepare (including rising time) and can serve up to 10 people.
Pesto Knots Ingredients
- 1 package of frozen dinner rolls
- 1 cup pesto sauce
- 1 egg
- 1 tbsp milk
How To Make Pesto Knots
- Prep the Rolls: Spray a pan with cooking spray. Place the frozen dinner rolls in the pan, cover with plastic wrap (also sprayed with cooking spray), and refrigerate overnight.
- Shape the Rolls: The next day, combine 4-6 rolls and roll them into smooth balls. Place them back in the tray, cover them, and let them rise at room temperature for 30 minutes.
- Prepare the Dough: Roll the dough into a 14-by-8-inch rectangle. Spread the pesto sauce evenly, then fold the dough in half. Cut the dough into 1.5 to 2-inch-thick slices, and cut each slice in half again (leaving a small uncut section at the top for easier knotting).
- Knot the Dough: Form each piece into a knot. Tuck the ends underneath.
- Let the Knots Rise: Allow the knots to rest for 30 minutes.
- Preheat Oven: Set the oven to 450°F (232°C).
- Apply Egg Wash: Whisk together the egg and milk. Brush this mixture over the knots.
- Bake: Bake for about 20-30 minutes or until golden brown.
Recipe Tips
- Let the Dough Warm Up: Make sure the frozen rolls are completely thawed before you start. If they’re still a bit frozen, they won’t puff up right, and your knots will be too hard.
- Roll the Dough Evenly: When you flatten the dough, try to make it all the same thickness. This helps all your knots cook the same way and taste great.
- Spread the Pesto All Over: Put the pesto sauce all over the dough so every bite tastes good. If some parts have more sauce than others, it won’t taste as nice.
- Make Good Knots: When you tie the dough into knots, do it tightly enough so they don’t open up while rising or baking. But don’t pull them too tight, or they won’t puff up well.
- Brush on the Egg Wash Well: Brush the egg and milk mix all over the knots gently. This makes them turn golden brown and crispy on the outside but keeps them soft inside.
What To Serve With Pesto Knots
Those Pesto Knots pair well with a fresh garden salad, tomato soup, roasted vegetables, or Caesar salad. They can also be served alongside creamy pasta, grilled chicken, steak bites, or sautéed shrimp for a delicious meal.
How To Store Pesto Knots
- Refrigerate: Store Pesto Knots in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the baked knots in a sealed bag or container for up to 1 month. Thaw them in the refrigerator overnight before reheating.
How To Reheat Leftover Pesto Knots
- In The Oven: Preheat your oven to 350°F (177°C). Place the knots on a baking sheet and heat for about 5-10 minutes or until warm.
- In The Microwave: Put the knots on a microwave-safe plate and heat for 30-60 seconds or until they are hot.
Pesto Knots Nutrition Facts
- Calories: 280 kcal
- Total Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 25 mg
- Sodium: 350 mg
- Total Carbohydrates: 27 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 6 g
Turkuaz Kitchen Pesto Knots Recipe
Description
Those Pesto Knots by Turkuaz Kitchen are made with frozen dinner rolls, pesto sauce, egg, and milk. This easy Pesto Knots recipe creates a tasty snack or appetizer that takes about 2 hours to prepare (including rising time) and can serve up to 10 people.
Ingredients
Instructions
- Prep the Rolls: Spray a pan with cooking spray. Place the frozen dinner rolls in the pan, cover with plastic wrap (also sprayed with cooking spray), and refrigerate overnight.
- Shape the Rolls: The next day, combine 4-6 rolls and roll them into smooth balls. Place them back in the tray, cover them, and let them rise at room temperature for 30 minutes.
- Prepare the Dough: Roll the dough into a 14-by-8-inch rectangle. Spread the pesto sauce evenly, then fold the dough in half. Cut the dough into 1.5 to 2-inch-thick slices, and cut each slice in half again (leaving a small uncut section at the top for easier knotting).
- Knot the Dough: Form each piece into a knot. Tuck the ends underneath.
- Let the Knots Rise: Allow the knots to rest for 30 minutes.
- Preheat Oven: Set the oven to 450°F (232°C).
- Apply Egg Wash: Whisk together the egg and milk. Brush this mixture over the knots.
- Bake: Bake for about 20-30 minutes or until golden brown.
Video
Notes
- Let the Dough Warm Up: Make sure the frozen rolls are completely thawed before you start. If they’re still a bit frozen, they won’t puff up right, and your knots will be too hard.
- Roll the Dough Evenly: When you flatten the dough, try to make it all the same thickness. This helps all your knots cook the same way and taste great.
- Spread the Pesto All Over: Put the pesto sauce all over the dough so every bite tastes good. If some parts have more sauce than others, it won’t taste as nice.
- Make Good Knots: When you tie the dough into knots, do it tightly enough so they don’t open up while rising or baking. But don’t pull them too tight, or they won’t puff up well.
- Brush on the Egg Wash Well: Brush the egg and milk mix all over the knots gently. This makes them turn golden brown and crispy on the outside but keeps them soft inside.
Turkuaz Kitchen Pesto Knots Recipe, Pesto Knots Recipe