14ounce(397g)package of pizza doughroom temperature
¼cup(57g)salted butter
½teaspoongarlic powder
½teaspoonoregano
½teaspoondried parsley
2Tablespoons(10g)parmesan cheese
Optional garnish: serve with marinara sauce on the side
Instructions
Prepare baking pans by lining them with parchment paper and spraying with non-stick spray.
Open the can and roll out the pizza dough. You want to form it into a large rectangle.
Cut the rectangle in half so that you have 2 equal squares of dough.
Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough.
Roll each strip into an 8 inch rope. Tie the rope into a knot (you can choose whether to tuck the ends under or not).
Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
Lightly cover the pans and allow the knots to rise until doubled in size (I found this took about an hour.)
Heat the oven to 400 °F (204 °C)
Melt butter and stir in seasonings: garlic powder, oregano, and parsley. (Save the parmesan for later.)
When the knots have finished rising, brush on the butter mixture, and save some for later.
Bake for 15-20 minutes or until golden.
Add 2 Tablespoons parmesan cheese to the leftover butter mixture.
Allow the knots to cool slightly, then brush this mixture over the knots. Sprinkle them with extra cheese if you’d like!
Serve with marinara dipping sauce on the side.
Notes
We found that the knots looked nicer with the end tucked under - the ends tended to brown quicker than the rest of the knot. Also, because they were a little thicker this way, they were a bit chewier, which we preferred.