Servings: 6 Time: 5 hours (if making your own garlic confit - if not, then about an hour)
1 cup finely ground almond flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon garlic powder
1 1/2 teaspoons salt
2 cups shredded mozzarella
15 cloves garlic
1-2 Tablespoons olive oil
Dipping sauce of choice - marinara sauce is very good!
Make the garlic confit: preheat oven to 200F. In a small pan, add 15 peeled whole garlic cloves and cover with olive oil until all are submerged. Bake for 4 hours. Let cool, and save oil.
Preheat oven to 400F and line a baking sheet with parchment paper.
In a bowl, combine almond flour, xanthan gum, baking powder, garlic powder and salt and set aside.
In a separate bowl, whisk the egg.
In a microwave-safe bowl, mix mozzarella and cream cheese. Microwave for 1 minute, then stir. Continue for 30 seconds at a time until both are melted and it becomes a smooth batter (about 3-4 times).
Mix the cheese batter, dry ingredients and egg together until fully combined (may need to use hands). Refrigerate for 10-15 minutes to make it easier to handle.
On a large piece of parchment paper, press dough into a flat, uniform 10x14'" rectangle (with your hands). Spread the garlic confit (cloves only, not oil) in a line down the middle of the dough.
Lift the edge of the dough from the parchment paper and roll into a tight tube (the long way), pinching the edges of the dough to seal. Warp the parchment around the roll tightly and put in the freezer for 15 minutes.
Remove the roll from the freezer and unroll parchment paper. Cut roll into 12 equal-sized rolls. Place on a baking 1-2" apart and brush with the reserved garlic oil.
Bake for 15-20 minutes, or until golden brown. Serve with warmed dipping sauce of choice.
Nutrition Info Per Serving (2 knots, no sauce): Calories 266 Total Fat 20 g Cholesterol 57 mg Sodium 990 mg Potassium 211 mg Total Carbohydrate 8 g Dietary Fiber 3 g Sugars 6 g Protein 14 g