https://www.copymethat.com/r/IBuuZrAFM/pesto-chicken-garlic-knot-sliders/
8260466
yr83TCG
IBuuZrAFM
2024-05-03 09:01:54
Pesto Chicken Garlic Knot Sliders
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Servings: 16 sliders
Servings: 16 sliders
Ingredients
- Pizza dough (2 pies worth, or about 1.5 to 2 lbs)
- 3 cups rotisserie chicken, shredded
- 1 8-ounce jar of pesto
- 2 cups mozzarella cheese, shredded
- 3 tablespoons salted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
Steps
- Preheat oven to 400°F/200°C.
- Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
- Using your hands, roll each piece of dough into a thin strip about 7 inches long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
- Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
- Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
- Once the knots are out of the oven, lower the oven temperature to 350°F/180°C.
- Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece. (NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.)
- Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
- Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
- Bake at 350°F/180°C for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
- Pull apart for individual sliders.