Slow Cooker Spaghetti Sauce with Garlic Knots
Slow Cooker Spaghetti Sauce with Garlic Knots takes roughly 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 238 calories, 6g of protein, and 11g of fat per serving. This recipe serves 12. For 89 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a sauce. Many people made this recipe, and 13016 would say it hit the spot. This recipe from Shugary Sweets requires butter, canned tomatoes, dinner yeast rolls, and kosher salt. With a spoonacular score of 61%, this dish is good. Similar recipes include One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker), Slow Cooker Spaghetti Sauce, and Slow Cooker Spaghetti Sauce.
Servings: 12
Ingredients:
1/2 cup butter
2- 28oz cans crushed tomatoes
12 frozen Rhode's white dinner rolls
1 Tbsp dried basil
1/2 tsp garlic powder
1 tsp garlic salt
1 Tbsp granulated sugar
1 1/2 tsp kosher salt
2 tsp dried oregano
8 cranks fresh black peppercorns
1-6oz can tomato paste
1 yellow onion, diced
Equipment:
slow cooker
baking paper
plastic wrap
baking pan
whisk
oven
Cooking instruction summary:
For the sauce, mix all ingredients together in slow cooker. Cover, turn on low and heat for 8 hours. Serve immediately over pasta, or allow to cool and freeze in ziploc freezer bags.For the knots, thaw dinner rolls on parchment paper for about two hours (until no longer frozen, but not risen). Roll each roll into about a 6 inch log, tie ends into a knot. Place each knot in a buttered, 9inch round baking pan (need two). Continue until all rolls in are the pan.Cover rolls with plastic wrap and allow to double in size (about 3 hours).Melt butter. Whisk in garlic powder and garlic salt. Pour over rolls. Bake in a 350 degree oven for 15-20 minutes. Remove and sprinkle with kosher salt. Serve and enjoy.
Step by step:
1. For the sauce, mix all ingredients together in slow cooker. Cover, turn on low and heat for 8 hours.
2. Serve immediately over pasta, or allow to cool and freeze in ziploc freezer bags.For the knots, thaw dinner rolls on parchment paper for about two hours (until no longer frozen, but not risen).
3. Roll each roll into about a 6 inch log, tie ends into a knot.
4. Place each knot in a buttered, 9inch round baking pan (need two). Continue until all rolls in are the pan.Cover rolls with plastic wrap and allow to double in size (about 3 hours).Melt butter.
5. Whisk in garlic powder and garlic salt.
6. Pour over rolls.
7. Bake in a 350 degree oven for 15-20 minutes.
8. Remove and sprinkle with kosher salt.
9. Serve and enjoy.
Nutrition Information:
covered percent of daily need
