Snack Dinner Antipasti Trio

Sprinkle half the flour (all for 4 servings) onto a clean work surface. Remove pizza dough from packaging and place on floured surface; lightly roll around in flour to evenly coat. Using your hands, gently dust off any excess flour (if the dough is too heavily coated in flour, it will be difficult to work with).

Divide dough into 6 equal strips (12 strips for 4); transfer to a parchment-lined baking sheet and cover with a clean kitchen towel. Let rest at room temperature for 15 minutes.

While dough rests, halve, peel, and thinly slice shallot. Trim and slice cucumbers crosswise into ½-inch-thick rounds. Quarter tomatoes lengthwise. Halve artichoke hearts lengthwise.

In a second large bowl, combine shallot, cucumbers, tomatoes, and artichokes with dressing and a pinch of sugar (large pinch for 4 servings). Taste and season with salt and pepper.

Once dough has rested 15 minutes, evenly roll out each piece into a 4-inch-long rope. Gently tie each dough rope into a knot (like tying shoelaces!) and arrange on one side of the prepared baking sheet, at least two inches apart. (For 4 servings, arrange knots across entire sheet.)

Lightly brush each knot with olive oil and lightly season with salt.

In a medium bowl, gently combine turkey*, panko, stock concentrates, remaining Italian Seasoning, 1 TBSP cold water (2 TBSP for 4 servings), salt, and pepper.

Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4). Place meatballs on opposite side of baking sheet from knots. Bake on top rack until meatballs are browned and cooked through, 14-16 minutes. (For 4, place meatballs on a second baking sheet. Bake meatballs on top rack and knots on middle rack.)

Once meatballs have roasted 14-16 minutes, carefully transfer to a plate. Return sheet to oven and continue baking knots until lightly browned and cooked through, 3-6 minutes more. (For 4, leave knots baking and remove meatballs from oven.)

When knots have 3 minutes of baking left, to bowl with reserved Italian Seasoning, add garlic powder, 3 TBSP butter (6 TBSP for 4 servings), salt, and pepper. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Carefully remove and discard plastic wrap. Whisk to thoroughly combine.

Once knots are done, immediately toss in garlic-herb butter until evenly coated and butter has absorbed. (If the butter doesn't immediately absorb, set aside, tossing occasionally, until ready to serve.)