Sun-Dried Tomato & Feta Pull-Apart Garlic Knots

  • Author: Morgan
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 20-24 knots 1x


  • 1 lb frozen bread dough, thawed according to directions
  • 2 tablespoons flour, to roll
  • 4 large cloves garlic, minced, divided
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup fresh basil, finely chopped
  • 4 tablespoons (1/2 stick) butter, melted
  • Tomato sauce, to serve, optional


  1. Prepare an oven-safe dish with nonstick cooking spray or oil. I used an 11” cast iron skillet.
  2. Divide the thawed dough into 2 sections. Lightly flour a flat surface and rolling pin and roll out each dough section to 1/4” – 1/2” thick. Use a circular cookie cutter or glass to cut out circles of dough.
  3. Combine 2 cloves of garlic, feta cheese, sun-dried tomatoes, mozzarella cheese, and basil in a medium bowl and mix until evenly distributed. Place 1-2 teaspoons of the mixture in the center of a dough circle. Fold one side over to create a half-circle with the filling in-between, and then pinch together the two corners of the half-circle to get a teardrop-like shape. Place in the prepared dish.
  4. Preheat the oven to 375 degrees F.
  5. Cover the garlic knots and let rise for 20 minutes, then brush with melted butter. Bake until golden brown, about 15-18 minutes, and then sprinkle with the remaining feta mixture. Bake for an additional 2-3 minutes, until cooked through.
  6. Combine the remaining 2 cloves garlic and melted butter in a microwave safe dish, loosely cover, and microwave for 30 seconds. Brush the knots with the garlic butter and serve warm with tomato sauce, for dipping.