INGREDIENTS
- 1 lb fresh pizza dough (store bought or fresh)
- 6 tablespoons unsalted butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 3 tablespoons fresh grated Parmesan Cheese
- Marinara sauce (optional)
INSTRUCTIONS
- Preheat oven to 400 degrees. Cover baking sheet with parchment paper or silicone baking mats.
- Melt butter in microwave. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and finely grated Parmesan Cheese.
- Pat out pizza dough into a rectangle onto a lightly floured surface. Using a pizza cutter divide into twelve even pieces. Roll each piece into a 5 inch rope about 1/2 inch thick. Tie into a knot and place on prepared baking sheet tucking the ends in underneath.
- Brush the knots with 1/2 of the melted butter mixture. Bake for about 18-22 minutes or until golden brown. Brush with remaining butter mixture and serve promptly. If desired serve with warm or room temperature marinara dipping sauce.
NOTES
- If the pizza dough is too sticky to work with then knead in a little flour at a time. No more than 1 tablespoon at a time. Then if the pizza cuts are too stretchy and thin then fold each cut in half and roll into about 5 inch rope.
- For best results bake on a sheet covered with parchment paper or silicone baking mats. Bake on the middle rack in the center of the oven.
- If using biscuit dough split biscuits in half and roll into about a 5 inch rope and twist into a knot. Cooking time will be reduced to about 10 minutes.
- I love to serve these rolls with warm marinara.
- If using crescent dough remove the dough from can and press to seal perforated edges. Slice into 12 equal strips. Roll into a 5 inch rope and twist into a knot. Cooking time will be reduced to 11-12 minutes.
- Use freshly grated Parmesan Cheese as it is flavor packed and it really does make a delicious difference.
- These knots reheat remarkably well in the microwave in about 10-15 seconds.