Cheesy Garlic Knots – Easy Pull-Apart Party Appetizer

Jonah Lee

Jul 01,2026

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Fresh from the oven, these cheesy garlic knots pull apart in soft, buttery layers and disappear faster than you can set them down. They’re perfect for game day, birthdays, or any night you want something warm and shareable. You can use store-bought pizza dough to keep things simple, and the garlic butter makes your kitchen smell incredible.

Serve them with marinara and watch everyone hover around the plate. If you’re planning a snack board, these pair nicely with creamy dips like this High Protein Brownie Batter Dip for a sweet finish, or try them alongside a quick dinner like Olive Oil Garlic Whole Wheat Pasta for a cozy spread.

Cheesy Garlic Knots – Easy Pull-Apart Party Appetizer

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade)
  • 1 1/2 cups shredded mozzarella cheese
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and black pepper, to taste
  • Marinara sauce, for serving

Method
 

  1. Prep the oven and pan: Preheat to 400°F (200°C). Line a baking sheet with parchment or lightly oil a 10-inch cast-iron skillet.
  2. Make garlic butter: In a small bowl, mix melted butter, olive oil, garlic, oregano, red pepper flakes, a pinch of salt, and a few grinds of black pepper.
  3. Portion the dough: On a lightly floured surface, roll dough into a 10x12-inch rectangle.Cut into 12 strips.
  4. Fill and tie: Sprinkle mozzarella along the center of each strip. Fold lengthwise to seal, pinch edges, then tie into a loose knot. Tuck ends underneath.
  5. Arrange and brush: Place knots slightly apart on the pan.Brush generously with half the garlic butter. Sprinkle with half the Parmesan.
  6. Bake: Bake 15–18 minutes, until puffed and golden with a few crispy edges.
  7. Finish: Brush with remaining garlic butter. Top with remaining Parmesan and parsley.Add a tiny pinch of salt if needed.
  8. Serve: Let rest 3–5 minutes, then serve warm with marinara.

What Makes This Special

Cooking process close-up: Golden, puffed garlic knots just pulled from a 400°F oven in a 10-inch ca

– Shortcut-friendly: Store-bought dough makes these weeknight-easy without sacrificing flavor. – Pull-apart perfection: Melted mozzarella tucked into every knot gives that irresistible cheese pull. – Garlic-butter gloss: A quick brush before and after baking locks in flavor and keeps the knots soft. – Crowd-pleasing: They’re familiar, comforting, and universally loved—no guessing what guests will eat.

What You’ll Need

  • 1 pound pizza dough (store-bought or homemade)
  • 1 1/2 cups shredded mozzarella cheese
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and black pepper, to taste
  • Marinara sauce, for serving

How to Make It

Final presentation overhead: Tasty top-down shot of a platter of cheesy garlic knots arranged in a l
  1. Prep the oven and pan: Preheat to 400°F (200°C). Line a baking sheet with parchment or lightly oil a 10-inch cast-iron skillet.
  2. Make garlic butter: In a small bowl, mix melted butter, olive oil, garlic, oregano, red pepper flakes, a pinch of salt, and a few grinds of black pepper.
  3. Portion the dough: On a lightly floured surface, roll dough into a 10×12-inch rectangle.

    Cut into 12 strips.

  4. Fill and tie: Sprinkle mozzarella along the center of each strip. Fold lengthwise to seal, pinch edges, then tie into a loose knot. Tuck ends underneath.
  5. Arrange and brush: Place knots slightly apart on the pan.

    Brush generously with half the garlic butter. Sprinkle with half the Parmesan.

  6. Bake: Bake 15–18 minutes, until puffed and golden with a few crispy edges.
  7. Finish: Brush with remaining garlic butter. Top with remaining Parmesan and parsley.

    Add a tiny pinch of salt if needed.

  8. Serve: Let rest 3–5 minutes, then serve warm with marinara.

Storage Instructions

– Fridge: Cool completely, then store in an airtight container for up to 3 days. – Reheat: Warm at 325°F (165°C) for 8–10 minutes, or air-fry at 320°F for 4–5 minutes. Brush with a touch of butter to refresh. – Freeze: Freeze baked knots in a single layer until solid, then bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12–15 minutes.

Benefits of This Recipe

– Fast prep with store-bought dough keeps stress low before guests arrive. – Budget-friendly ingredients that stretch to feed a crowd. – Make-ahead friendly: Shape and chill the knots, then bake just before serving. – Customizable flavors and toppings to match your menu.

Common Mistakes to Avoid

– Packing the pan too tightly: Leave space so knots bake evenly and don’t steam. – Skipping the second butter brush: That post-bake gloss adds moisture and flavor. – Under-seasoning: Taste your garlic butter; salt brings everything together. – Overstuffing with cheese: A little goes a long way—too much leaks and burns.

Variations You Can Try

– Three-cheese: Mix mozzarella with provolone and fontina. – Herb lovers: Add basil and thyme to the butter. – Spicy: Use extra red pepper flakes and serve with arrabbiata. – Pesto parmesan: Swap half the butter for pesto and finish with lemon zest. – Bacon and chive: Fold in crisp bacon bits and fresh chives after baking.

For more cozy, shareable ideas, try this skillet-friendly One Pot Parmesan Chicken Orzo. If you love garlicky comfort, you’ll also like this creamy weeknight pasta: Creamy Garlic Chicken Pasta. Planning a pizza night spread?

Add these knots to the table with White Garlic Chicken Pizza for a full-on garlic feast.

FAQ

Can I make these without cheese?

Yes. Skip the mozzarella and brush with extra garlic butter. They’ll still be soft, garlicky, and delicious.

What dough works best?

Pizza dough works great, but bread or Rhodes-style frozen dough also works.

Aim for a dough that’s elastic but not sticky.

How do I keep the cheese from leaking out?

Pinch the seams well and tie loose knots. If a bit of cheese escapes, that’s normal and tasty—those crispy bits are gold.

Can I prep these ahead?

Yes. Shape the knots, place on a tray, cover, and refrigerate up to 6 hours.

Brush and bake just before serving.

What can I serve with them?

Warm marinara, ranch, pesto, or garlic-parmesan cream sauce all work. For a fresh side, add a bright salad or try a simple pasta like Mediterranean Cream Cheese Pasta.

Final Thoughts

Cheesy garlic knots hit that perfect spot between comfort food and party-friendly. They’re easy to shape, fast to bake, and guaranteed to be the first thing gone.

Keep dough in the fridge, and you’re always 30 minutes from a warm, shareable snack. For a sweet finish to your spread, you can’t go wrong with a bright bake like Lemon Blueberry Bundt Cake. And if you want another quick, cozy side for weeknights, bookmark this simple classic: Olive Oil Garlic Whole Wheat Pasta.

Disclaimer

Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

Jonah Lee

I’m Jonah, and design is the lens through which I see everything—even dinner. After a decade sketching interfaces for apps, I found myself sketching suppers instead. Food became my way to balance beauty and simplicity, to make meals that feel as welcoming to the eye as they are to the tongue. I believe a plate can comfort as much as a conversation, and that a busy day deserves a meal that doesn’t just feed you, but invites you to pause, to savor. When I cook, I’m always asking: how can this dish feel like home in both flavor and form?