Naughty Knots

By Justin SullivanPublished: Nov 28, 2022

1 Rating

naughty knots filled with cranberry sauce and brie

PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Though these cheesy, herby bites of deliciousness may make you feel like you should be written up on the naughty list, we promise that if you make these for your holiday dinner guests, you will be sealed on the good list forever.

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. You can make your own dough or just buy some pizza dough from your local slice shop.

Tried this recipe? Let us know how it came out in the comments below!

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Yields:: 8
Prep Time:: 10 mins
Total Time:: 1 hr

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

1. Step 1If 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.
2. Step 2On 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.
3. Step 3With 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.
4. Step 4Place 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.
5. Step 5Bake knots until golden brown, 22 to 25 minutes.
6. Step 6Meanwhile, 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.
7. Step 7Transfer knots to a large bowl. Pour garlic butter over and sprinkle with 3 tablespoons Parmesan, then gently toss to combine.
8. Step 8Arrange knots on a platter and sprinkle with remaining 1 tablespoon Parmesan.

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PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Justin Sullivan

Assistant Food Editor

Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.