Naughty Knots

These knots are essentially what happens when you add cranberry sauce and brie to a classic garlic knot. 😍 Instead of making the traditional parsley-garlic butter, this uses rosemary and sage to add a bit of woodsy, holiday flavor too.

Ingredients

• 1/2 c. cranberry sauce
• All-purpose flour, for dusting
• 1 lb. store-bought or homemade pizza dough
• Garlic powder, for sprinkling
• 3 oz. brie, cut into 8 pieces
• 5 tbsp. unsalted butter
• 5 cloves garlic, finely chopped
• 1 tbsp. chopped fresh rosemary
• 1 chopped fresh sage
• 1/4 tsp. kosher salt 
• 1/4 c. finely grated Parmesan, divided

Directions

Step 1
If your cranberry sauce is particularly chunky, roughly chop until small pieces of cranberries remain. Preheat oven to 400º and line a large baking sheet with parchment.

Step 2
On a lightly floured surface, divide dough into 2 pieces. Roll out one piece to a 12"-by-6" rectangle. Sprinkle with garlic powder. Dollop 4 to 5 tablespoons cranberry sauce onto rectangle. With long side of rectangle facing you, tightly roll dough into a log.

Step 3
With a sharp knife, slice down center of log lengthwise so you have 2 strips of dough with exposed cranberry interior. Cut each strip into 2 pieces crosswise.

Step 4
Place a piece of brie in center of strip. Carefully tie a knot around cheese (don’t worry if it isn’t perfect). Transfer to prepared sheet, tucking in any exposed ends to make a neat knot. This will be a messy process, and you may lose some filling, but that’s okay! Repeat with remaining dough.

Step 5
Bake knots until golden brown, 22 to 25 minutes.

Step 6
Meanwhile, in a small saucepan over medium heat, melt butter. Add garlic and rosemary and cook, stirring, until fragrant, 2 to 3 minutes. Remove from heat. Add sage and salt and stir to combine.

Step 7
Transfer knots to a large bowl. Pour garlic butter over and sprinkle with 3 tablespoons Parmesan, then gently toss to combine.

Step 8
Arrange knots on a platter and sprinkle with remaining 1 tablespoon Parmesan.