These garlic knots start with refrigerated crescent roll dough, which makes them incredibly quick to assemble while still delivering that soft, pull-apart texture you expect from a bakery-style knot. The dough is rolled into ropes, tied into knots, baked until golden, then tossed in a garlicky butter sauce with parsley and a pinch of salt. They’re a perfect side for pasta, pizza night, or as a standalone snack.
Ingredients
- 1 can (8 oz / 226 g) refrigerated crescent roll dough (8 rolls)
- 4 tablespoons (56 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tablespoon / 15 ml)
- 2 tablespoons (8 g) fresh parsley, finely chopped
- 1/4 teaspoon salt (or to taste)
- 1/4 cup (25 g) grated Parmesan cheese (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Open the can of crescent rolls and unroll the dough. Separate the dough along the perforated lines into 8 triangles.
- Working with one triangle at a time, roll it into a rope about 8 inches (20 cm) long. To do this, start at the wide end and roll toward the point, then gently stretch and roll the dough on a lightly floured surface with your hands until it forms an even rope.
- Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 10–12 minutes, until the knots are golden brown and puffed. The internal temperature of the dough should reach at least 200°F (93°C) for food safety, though this is not a USDA meat temperature; the visual golden-brown cue is the primary indicator.
- While the knots bake, prepare the garlic butter: in a small bowl, combine the melted butter, minced garlic, parsley, and salt. Stir well.
- As soon as the knots come out of the oven, brush them generously with the garlic butter mixture, making sure to get some on the sides and underneath. If you like, sprinkle with Parmesan cheese while they’re still warm.
- Serve immediately, or keep warm in a low oven (200°F / 93°C) for up to 30 minutes.
Tips
- Don’t overwork the dough: Crescent roll dough is delicate. If it tears, just press it back together; the knot will still hold its shape.
- Use fresh garlic: Fresh minced garlic gives the best flavor. Garlic powder (about 1/2 teaspoon) can be used in a pinch, but the texture and punch of fresh garlic are superior.
- Make them ahead: You can assemble the knots (without baking) and refrigerate them for up to 4 hours. Bake straight from the fridge, adding 1–2 minutes to the baking time.
- Double the garlic butter: If you love extra garlicky knots, make 1.5 times the butter mixture. You can also add a pinch of red pepper flakes for heat.
Serving Suggestions
Serve these garlic knots alongside a bowl of marinara sauce for dipping, or as a side to spaghetti, lasagna, or a hearty minestrone soup. They also make a great appetizer for parties—just arrange them on a platter with extra garlic butter on the side.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with shredded mozzarella and bake for an additional 2 minutes until melted.
- Herb Butter Knots: Add 1 teaspoon of dried Italian seasoning or a mix of dried oregano, basil, and thyme to the butter mixture.
- Spicy Garlic Knots: Add 1/4 teaspoon of cayenne pepper or a few drops of hot sauce to the butter.
- Whole Wheat Option: Use whole wheat crescent roll dough for a slightly nuttier flavor. The baking time may need to be reduced by 1–2 minutes, so watch closely.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will be softer and less crisp. For best texture, avoid freezing, as the dough can become gummy.
Frequently Asked Questions
Can I use pizza dough instead of crescent rolls? Yes, you can. Use about 1 pound (450 g) of pizza dough, roll it into ropes, and tie into knots. Increase the baking time to 15–18 minutes, and brush with garlic butter immediately after baking.
Why are my knots coming out raw in the middle? This usually happens if the ropes are too thick. Make sure to roll the dough into even, thin ropes (about 1/2 inch / 1.25 cm thick). Also, avoid overcrowding the baking sheet, as that can trap steam and prevent even baking.
Can I make these gluten-free? Yes, use a gluten-free crescent roll dough if available. Follow the package instructions for baking time, as gluten-free dough often bakes faster. The texture will be slightly more crumbly, but the flavor will be similar.
How do I keep the garlic from burning? Since the garlic is in the butter and brushed on after baking, it won’t burn in the oven. If you prefer to brush before baking, use garlic powder instead of fresh, and keep an eye on the knots during the last few minutes.
Can I use salted butter? Yes, just reduce or omit the added salt in the recipe. Taste the butter mixture before brushing; if it tastes too salty, add a little more parsley or a squeeze of lemon juice to balance.
What if I don’t have parchment paper? You can grease the baking sheet lightly with butter or cooking spray. The knots may stick slightly, but they should still release easily if you let them cool for a minute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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