Easy Garlic and Olive Bows

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I made this for my date tonight and couldn't help tasting one before hand. I added fresh basil to the olives since we love basil on everything and instead of fresh garlic inside, I used the garlic pieces from the oil. The dough was a little soft to tie, but the end result was delicious and pretty.

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These taste delicious, but if you plan to make tbem for a first date ...you may want to practice it first. These bows are difficult to tie! And be careful not to burn the garlic in the garlic-olive oil, take care to follow directions exactly! Also, the recipe doesn't clarify this, but you want to make sure you sprinkle the olives/garlic/parm running the long-length -- 14" -- so that when you fold it in half, it comes out 14" x 6".

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Ok made these because it brought back memories of garlic knots that we used to get on vacation in NJ and I am a crazy olive lover. Make these, they are totally worth it. Don't discard the trimmed edges, I just brushed with the olive oil mixture, made a knot and cooked them along with the bows. My boyfriend was totally impressed.

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Very delicious, I was unable to make the bows, but made them like a ribbon shape, can't wait to make more in different variations and flavors.

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Simple and delicious, my family couldn't stop eating them.

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We made these last night along with the meatball receipe.
I used black olives and added spinach to mine. They were a little big. (too many olives, but we LOOOVE THEM so I was not able to fold them as nicely as Sunny did on the show. I just folded it over ONCE, and cut them as best as I could.
They were so good. I think next time I will add different items, just to change it up. I was a little nervous as I have never cooked pizza dough before but will use it again for sure. SO inexpensive and easy to work with. I too will be making this again! Thanks Sunny!

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First time it was a charm!!! So delicious and easy to make, you just have to follow the directions and the video helped out ALOT! I will be making these again... thank you so much Sunny!

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I tried this twice--once with storebought plain pizza dough, again with whole wheat. They cooked too tough, like hard pretzels, didn't like the consistency. I made them a third time with my own home-made dough, a mixture of whole wheat and white. Came out crunchy but not hard. Prefer that. I put in a smear of my homemade basil pesto b/c it had garlic, parm, oil, already in it, very tasty. I guess it's all about the dough that's used most of all. I still like the ones in the restaurant best!

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don't know what I did wrong. I used Alton Browns recipe for pizza dough, then used Sunny Andersons recipe for Garlic Olive Bows. They didn't rise and were doughy. They came out awful.

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Oh so good i made fresh pizza dough= very very good definite make again