{"id":33445,"date":"2025-09-20T19:02:40","date_gmt":"2025-09-20T12:02:40","guid":{"rendered":"https:\/\/9amchef.com\/?p=33445"},"modified":"2025-09-20T19:02:40","modified_gmt":"2025-09-20T12:02:40","slug":"naughty-knots","status":"publish","type":"post","link":"https:\/\/9amchef.com\/naughty-knots\/","title":{"rendered":"Naughty Knots"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/naughty-knots\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Naughty-Knots.jpg\" alt=\"\" class=\"wp-image-33446\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Naughty-Knots.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Naughty-Knots-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Naughty-Knots-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>These cheesy, herby bites of deliciousness might make you feel like you&#8217;re on the naughty list, but trust us, if you serve these to your holiday dinner guests, you&#8217;ll be on the good list forever.<\/p>\n\n\n\n<p>Imagine a classic garlic knot with a twist\u2014add cranberry sauce and brie, and you&#8217;ve got these delightful knots. Instead of the usual parsley-garlic butter, we&#8217;re using rosemary and sage to give them a woodsy, holiday flavor. You can make your own dough or just grab some pizza dough from your local slice shop.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 33447-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Naughty Knots<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1\/2 cup cranberry sauce<\/li><li>All-purpose flour (for dusting)<\/li><li>1 pound store-bought or homemade pizza dough<\/li><li>Garlic powder (for sprinkling)<\/li><li>3 ounces brie (cut into 8 pieces)<\/li><li>5 tablespoons unsalted butter<\/li><li>5 cloves garlic (finely chopped)<\/li><li>1 tablespoon chopped fresh rosemary<\/li><li>1 tablespoon chopped fresh sage<\/li><li>1\/4 teaspoon kosher salt<\/li><li>1\/4 cup finely grated Parmesan (divided)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>If your cranberry sauce is chunky, chop it until you have small pieces of cranberries. Preheat your oven to 400\u00b0F and line a large baking sheet with parchment paper.<\/li><li>On a lightly floured surface, divide the dough into 2 pieces. Roll out one piece into a 12-by-6-inch rectangle. Sprinkle it with garlic powder, then dollop 4 to 5 tablespoons of cranberry sauce onto the rectangle. Roll the dough tightly into a log, starting from the long side facing you.<\/li><li>Using a sharp knife, slice down the center of the log lengthwise, creating 2 strips of dough with exposed cranberry interior. Cut each strip crosswise into 2 pieces.<\/li><li>Place a piece of brie in the center of each strip. Carefully tie a knot around the cheese, tucking in any exposed ends to make a neat knot. Don&#8217;t worry if it&#8217;s not perfect! Repeat with the remaining dough.<\/li><li>Bake the knots until they&#8217;re golden brown, about 22 to 25 minutes.<\/li><li>Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and rosemary, cooking until fragrant, for about 2 to 3 minutes. Remove from heat, then add sage and salt, stirring to combine.<\/li><li>Transfer the knots to a large bowl, then pour the garlic butter over them. Sprinkle with 3 tablespoons of Parmesan, gently tossing to combine.<\/li><li>Arrange the knots on a platter and sprinkle with the remaining 1 tablespoon of Parmesan.<\/li><li>Enjoy your flavorful, festive knots!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 33447-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Naughty Knots<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1\/2 cup cranberry sauce<\/li><li>All-purpose flour (for dusting)<\/li><li>1 pound store-bought or homemade pizza dough<\/li><li>Garlic powder (for sprinkling)<\/li><li>3 ounces brie (cut into 8 pieces)<\/li><li>5 tablespoons unsalted butter<\/li><li>5 cloves garlic (finely chopped)<\/li><li>1 tablespoon chopped fresh rosemary<\/li><li>1 tablespoon chopped fresh sage<\/li><li>1\/4 teaspoon kosher salt<\/li><li>1\/4 cup finely grated Parmesan (divided)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>If your cranberry sauce is chunky, chop it until you have small pieces of cranberries. Preheat your oven to 400\u00b0F and line a large baking sheet with parchment paper.<\/li><li>On a lightly floured surface, divide the dough into 2 pieces. Roll out one piece into a 12-by-6-inch rectangle. Sprinkle it with garlic powder, then dollop 4 to 5 tablespoons of cranberry sauce onto the rectangle. Roll the dough tightly into a log, starting from the long side facing you.<\/li><li>Using a sharp knife, slice down the center of the log lengthwise, creating 2 strips of dough with exposed cranberry interior. Cut each strip crosswise into 2 pieces.<\/li><li>Place a piece of brie in the center of each strip. Carefully tie a knot around the cheese, tucking in any exposed ends to make a neat knot. Don&#8217;t worry if it&#8217;s not perfect! Repeat with the remaining dough.<\/li><li>Bake the knots until they&#8217;re golden brown, about 22 to 25 minutes.<\/li><li>Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and rosemary, cooking until fragrant, for about 2 to 3 minutes. Remove from heat, then add sage and salt, stirring to combine.<\/li><li>Transfer the knots to a large bowl, then pour the garlic butter over them. Sprinkle with 3 tablespoons of Parmesan, gently tossing to combine.<\/li><li>Arrange the knots on a platter and sprinkle with the remaining 1 tablespoon of Parmesan.<\/li><li>Enjoy your flavorful, festive knots!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>These cheesy, herby bites of deliciousness might make you feel like you&#8217;re on the naughty list, but trust us, if you serve these to your holiday dinner guests, you&#8217;ll be on the good list forever. Imagine a classic garlic knot with a twist\u2014add cranberry sauce and brie, and you&#8217;ve got these delightful knots. Instead of &#8230; <a title=\"Naughty Knots\" class=\"read-more\" href=\"https:\/\/9amchef.com\/naughty-knots\/\" aria-label=\"Read more about Naughty Knots\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[],"class_list":["post-33445","post","type-post","status-publish","format-standard","hentry","category-appetizer","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33445"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33445\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}