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:

Quickview
238k Calories
6g Protein
10g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
238k
12%

Fat
10g
17%

  Saturated Fat
5g
35%

Carbohydrates
32g
11%

  Sugar
8g
9%

Cholesterol
20mg
7%

Sodium
971mg
42%

Get Enough Of These
Protein
6g
12%

Manganese
0.74mg
37%

Selenium
15µg
22%

Iron
3mg
20%

Vitamin B1
0.29mg
20%

Fiber
4g
18%

Vitamin B3
3mg
17%

Copper
0.33mg
16%

Vitamin C
13mg
16%

Vitamin E
2mg
15%

Potassium
485mg
14%

Calcium
133mg
13%

Vitamin B6
0.25mg
13%

Vitamin K
13µg
13%

Vitamin B2
0.2mg
12%

Folate
46µg
12%

Magnesium
45mg
11%

Vitamin A
561IU
11%

Phosphorus
95mg
10%

Vitamin B5
0.55mg
6%

Zinc
0.81mg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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