How to make Cinnamon Butter Knots

In the test kitchen, I’m tasked with cutting dough balls to a smaller size for photos. That leaves a lot of extra scrap dough. If this is the case at your pizzeria, you should be using it across your menu. We like to tie the dough into small knots, dip them in garlic butter and bake them on a screen. When brushed with extra butter and topped with Parmigiano-Reggiano, they’re about the most inexpensive app you can serve. Serve with your marinara, of course.

Conversely, extra dough can also be used as a great dessert. Here, I tied dough into knots and rolled them in plain butter. I then tossed the knots in cinnamon sugar and baked until done.

These were served with an easy sugar glaze made with 1 cup powdered sugar, water (1 to 2 tablespoons until you get the right consistency) and a half teaspoon of vanilla extract (or try orange!). You can drizzle the glaze across the knots, or use it as a dipping sauce as you would marinara.