Updated: May 21, 2020
Garlic Knots, Pesto Chicken Sliders
Garlic Knots Dough
2-1/2 to 3 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
3 tablespoons Basil Olive Oil
3 Tablespoons of sugar
1 Tablespoon of finely minced garlic
1 Tablespoon of finely minced fresh Italian Parsley
4 tablespoons of melted butter
2 tablespoons of smashed roasted garlic
2 tablespoons of dried Italian Parsley
1 lb. chicken breast, skinless
2 medium fresh mozzarella, sliced into 8 slices
½ cup of freshly made pesto
¼ cup of roasted garlic smashed
hand-full of fresh basil
Red pepper flakes to taste
Salt and pepper to taste
Preheat oven to 400 degrees
Heat up a stovetop grill over medium-high heat.
In a large bowl place chicken, drizzle with olive oil, season with red pepper flakes, salt and pepper, and toss. Place chicken on the grill and cook for about 3 to 4 minutes each side until done, let cool slightly, then shred with two forks. Place in a bowl, add pesto, smashed garlic, and toss to coat, set aside.
Place all the dry ingredients, herbs or garlic, in the bowl of a stand mixer fitted with a dough hook, on medium speed, mix dry ingredients. Slow pour in water and oil, leave mixer going until a ball forms. Remove dough from the bowl, it will be sticky, and place on a floured surface and knead for about 3 to 4 minutes until smooth and elastic.
Let rest for bout 5 minutes.
Re-dust a surface with flour, flatten the dough ball and cut into 8 equal pieces. Roll out each ball into approx. 7 to 8-inch strips, carefully tie each strip into a knot. And place in a parchment-lined baking sheet, they can touch, once all done. Mix all wash ingredients together, and brush each knot, liberally.
Place in oven and bake for about 10 to 12 minutes, they will look a bit pale, but they will be going back into the oven. Remove, let cool a bit, and slice into buns.
Place the bottoms of the buns back in the pan, spoon on chicken, top with a mozzarella slice, fresh basil, place the top on, return to the oven, and bake until golden and the cheese has melted.