Knotted Pleasures In Garlic Pizza Balls

Baking bread of any type is a favorite guilty pleasure of mine. I know what you’re thinking, cooking of any kind is a happy thing for me, however, there’s something about baking bread that adds extra joy. I don’t know if it’s the kneading of the bread, or the aroma of bread baking in the oven that wafts through the house, or the incredible flavor of freshly baked bread that gets me. While I ponder those thoughts, here’s a recipe you can cheat on and still get fabulous results.

You can make your own dough, or if you want convenience, you can use store-bought pizza dough, or adapt bread dough like Bridgeford or Rhodes fresh or frozen to make these delicious garlic balls.

Roll out the dough into a flat rectangle.

Cut into 1 1/2″ -2″ squares. 

Fill squares with sauce and cheese.

Roll stuffed squares into balls.

Place on cookie sheet with sides touching or in a cake pan to bake.


Brush with garlic butter.

Top with freshly grated parmesan cheese, sprigs of parsley or basil and serve. These garlic balls are festive when cooked in a ring, as you can stuff the center with dipping sauce or cheese, or whatever you like. When baked on a sheet pan you can arrange in various shapes or just loaf like and it is still a crowd pleaser when served. Have fun with your design!

Garlic Pizza Knots

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  • 1 pound bread or pizza dough
  • 1/3 cup pizza or pasta sauce
  • 6 ounces mozzarella shredded or cut into pieces
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • Freshly grated parmesan


  1. Roll out dough onto a lightly floured surface.
  2. Cut dough into pieces (about 30)
  3. Brush each piece with garlic oil, pizza sauce and stuff with mozzarella. Squeeze dough together to form a ball.
  4. Lay stuffed bread pieces on a baking sheet or cake pan. Let rest for about half an hour covered loosely with a kitchen towel.
  5. Bake garlic pizza knots in a preheated 425 oven for about 20 minutes or until golden brown.
  6. Brush cooked pieces with garlic oil. Sprinkle with freshly grated parmesan.


Calories: 2027 cal
Carbohydrates: 236 g
Fat: 82 g
Sodium: 3527 g
Cholesterol: 141 g
Protein: 83 g
Fiber: 14 g
From the same recipe – sometimes I have a little leftover dough and don’t want to waste it, so I make a little of “this or that” to use it up. These breadsticks are a favorite way to use up a little bread dough and are perfect with a salad or antipasti. 

Roll dough out into several long strings, twisting before laying on buttered or oiled baking surface. Brush dough top with garlic butter or oil.  Cook until browned. 

Sometimes these little extras never make it to the dinner table. Well, someone has to taste test them!

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