This classic pizzeria snack gets a major upgrade with the addition of Nathan’s Famous Skinless Bun-Length Beef Franks and a sweet-and-spicy tomato oil for dipping. Pile up a plate of hot dog garlic knots for an appetizer or party nosh, and watch them disappear!
1 (12- to 16-ounce) pizza dough (homemade or store bought)
1/4 cup unsalted butter, melted
4-5 cloves garlic, grated or minced
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Fresh parsley, for serving
For Spicy Tomato Oil:
1 cup olive oil
4 cloves garlic, peeled and sliced thin
1 (28-ounce) can San Marzano tomatoes
3 tablespoons chili paste, or 1 tablespoon chili flakes
1 tablespoon honey
1 teaspoon kosher salt
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Cut each hot dog in half (across width).
Divide pizza dough into 16 even pieces. Working with one at a time, roll each piece into a 10” rope. Place hot dog half at center of rope and then fold each side of rope over, then under hot dog twice. Bring ends of rope together and tie into knot, tucking rope ends under knot to seal. Repeat with remaining hot dogs and dough. Arrange hot dog garlic knots on prepared baking sheet.
Combine melted butter, garlic, Italian seasoning and kosher salt in a small bowl. Brush garlic butter mixture onto dough. Bake garlic knots 12 to 15 minutes, until dough is golden-brown and cooked through. Remove from oven and let cool.
While garlic knots bake, heat olive oil in a large saucepan over medium-high heat. Once hot, add sliced garlic and fry for 2 to 3 minutes, until golden-brown. Carefully remove garlic from oil and set aside.
Stir tomatoes, chili paste, honey and salt into oil and simmer over medium heat for 20 minutes. Carefully transfer to blender and puree until smooth. Transfer to a serving bowl and stir in reserved fried garlic. Serve with garlic knots.