Preheat the oven to 375 degrees.
On a lightly floured work surface, flatten the ball of pizza dough into a rectangle.
Cut the rectangle into 3-inch strips. Roll 1 strip between your hands into a long snake. Tie a knot at the very end of the strip, pull it off right after the knot and place it on a lined baking sheet.
Keep tying knots and tearing them off until youve used up the strip of dough. Repeat with the remaining dough. You should have about 25 garlic knots.
Bake for 7 to 9 minutes.
While the knots are baking, melt the butter in a medium size heatproof bowl, and then skim the white froth off the top. To the melted butter, add the granulated garlic, minced fresh garlic, and salt and pepper to taste.
When you remove the garlic knots from the oven, toss each one in the butter mixture and then sprinkle all of the buttered knots with a pinch of grated Parmesan and dried parsley.
Serve immediately or store in an airtight container.
½ stick unsalted butter
Pinch granulated garlic
1 garlic clove, minced
Salt and freshly ground black pepper to taste
Pinch grated Parmesan cheese
Pinch dried parsley
This article appears in November 2012.