Turn store-bought pizza dough into a quick replica of those tasty, garlicky Italian-restaurant rolls.
1 lb. store-bought pizza dough, at room-temperature
All-purpose flour, for dusting
3 Tbs. extra-virgin olive oil
2 Tbs. melted butter
6 extra-large cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. dried oregano
Heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
Working on a lightly floured surface, divide the dough into four quarters, and pat each quarter into a 4-inch by 10-inch rectangle. Slice each quarter into four roughly 1-inch-long strips. Loosely tie the strips into knots, tucking the ends under. Place the knots on the baking sheet, folded knot side up, and bake until cooked through and lightly golden, about 20 minutes.
Meanwhile, in a large bowl, whisk together the oil, butter, minced garlic, salt, garlic powder, and oregano. When the knots are golden-brown, remove from the oven, and toss with the garlic butter. Serve immediately.
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