When the holidays are in full swing and your kitchen fills with the smell of roasting, baking, and all things festive, sometimes you want a treat that feels rich, indulgent, and a little playful — something worthy of the name Naughty Knots.
These cheesy, herby bites take the classic knot-shaped dough and turn it into a little holiday adventure: stuffed with cranberry sauce and creamy brie, tied into rustic knots, and finished with garlic-butter and savory herbs. They’re the kind of appetizer that starts conversations before they disappear off the platter, perfect for cozy dinners, cocktail hours, or any gathering where good food means good company.
Whether you call them naughty because of their rich filling or because they’re irresistibly easy to eat too many of, these knots are sure to earn a spot on your holiday appetizer rotation.
Yields: 8 knots
Prep Time: ~10 minutes
Total Time: ~1 hour
Ingredients
- ½ cup cranberry sauce
- All-purpose flour, for dusting
- 1 lb pizza dough (store-bought or homemade)
- Garlic powder, for sprinkling
- 3 oz brie, cut into 8 small pieces
- 5 tablespoons unsalted butter
- 5 cloves garlic, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 fresh sage leaf, chopped
- ¼ teaspoon kosher salt
- ¼ cup finely grated Parmesan, divided
Directions
- If your cranberry sauce is chunky, roughly chop it into small pieces. Preheat the oven to 400°F and line a large baking sheet with parchment.
- On a lightly floured surface, divide the pizza dough in half. Roll one piece into a 12”×6” rectangle. Sprinkle lightly with garlic powder. Dollop 4–5 tablespoons cranberry sauce over the rectangle.
- With the long side facing you, roll the dough tightly into a log.
- Using a sharp knife, cut the log lengthwise so you have two strips with cranberry filling exposed. Slice each strip into two pieces.
- Place a piece of brie in the center of each strip and carefully tie a knot around the cheese. Tuck in any exposed ends so the knot looks neat — it’s okay if it isn’t perfect! Repeat with all strips.
- Transfer the knots to the prepared baking sheet and bake until golden brown, about 22–25 minutes.
- While the knots bake, melt the butter in a small saucepan over medium heat. Add garlic and rosemary and cook until fragrant (2–3 minutes). Remove from heat and stir in the sage and salt.
- When the knots are done, transfer them to a large bowl. Pour the garlic-herb butter over the knots and sprinkle with 3 tablespoons of Parmesan, tossing gently to coat.
- Arrange the knots on a platter and sprinkle with the remaining tablespoon of Parmesan. Serve warm.
Serving & Hosting Notes
- These are best served warm, straight from the oven, when the brie is melty and the cranberry adds a sweet-tart contrast.
- Offer alongside warm mulled wine or cider for a cozy holiday pairing.
- These knots make a great starter for a holiday dinner, or a festive appetizer for cocktail parties and potlucks.
Editor’s Note
The Naughty Knots strike a perfect balance between playful and elegant: juicy pockets of cranberry and brie wrapped in dough, roasted to golden perfection and bathed in garlic-herb butter. They’re a fun twist on traditional holiday fare — indulgent, shareable, and guaranteed to turn heads at any table.
Photo Credits: Delish
