Crescent Roll Garlic Knots are a quick, easy, and irresistible recipe. Made from pre-made crescent roll dough and coated in butter, fresh garlic, parmesan, and mozzarella, these knots bake up golden, crispy on top, and soft inside. They make a perfect savory side or appetizer for any Italian-style dinner.
Buttery, Flavorful, and Flaky Homemade Garlic Knots
Crescent roll dough is a versatile shortcut that turns into many delicious dishes, from sweet pull-apart breads to savory roll-ups. One of the best and simplest transformations is turning that buttery dough into cheesy garlic knots. Using refrigerated crescent roll dough means no kneading or rolling pin is required, so these are ideal for busy weeknights or last-minute entertaining.
Each knot is stuffed and brushed with a garlic-parmesan butter, then sprinkled with mozzarella before baking. The result is a batch of puffed, golden knots with a crisp exterior and a soft, cheesy interior. They pair beautifully with marinara or tomato dipping sauce and complement pizzas, pastas, and grilled entrees.
Ingredients
This recipe is simple and uses just six main ingredients.
Ingredient Notes
- Crescent rolls: Use two cans of refrigerated crescent roll dough. Any brand or variety should work.
- Butter: The knots are buttery and rich; use 1/2 cup of melted salted butter. If you prefer, use unsalted butter and add salt to taste.
- Cheese: A combination of parmesan and mozzarella gives a great Italian flavor and melty texture. Use 1/2 cup grated parmesan and 1 cup shredded mozzarella.
- Garlic: Fresh minced garlic (about 1 1/2 tablespoons) gives the best flavor, but garlic powder can be used in a pinch.
- Italian seasoning: 1 teaspoon adds herbaceous depth to the garlic butter.
Substitutions and Additions
There are several easy variations to suit your tastes:
- Dough: Breadstick or pizza dough could work if you prefer, though method adjustments may be needed.
- Cheese: Swap or add provolone, cheddar, or fontina for different flavor profiles.
- Herbs: Fresh parsley, basil, or oregano added after baking brightens the flavor.
- Add-ins: Mini pepperoni, shredded chicken, spinach, or small broccoli pieces make for tasty stuffed knots. A small mozzarella stick inside creates an ooey-gooey center.
Kitchen Tools
- Sharp knife or pizza cutter
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cutting board
- Baking sheet
How to Make These Garlic Knots
These garlic knots are straightforward and fun to prepare. They’re a great recipe to make with kids or for a casual gathering.
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the melted butter, grated parmesan, minced garlic, and Italian seasoning; reserve a small amount for topping.
- Unroll each can of crescent dough. Each sheet is divided into four perforated rectangles. Separate along the perforations and press the triangle seams together to form four cohesive rectangles from each sheet.
- Spoon about 1/2 tablespoon of the garlic-parmesan butter in the center of each rectangle and top with about 1/2 tablespoon mozzarella. Save remaining butter and cheese for the tops.
- Roll each rectangle into a long log and pinch the ends to seal so the filling won’t leak.
- Gently roll the logs to lengthen and thin them, then tie each into a knot. Tuck the ends into the knot so they stay in place.
- Place knots on an ungreased baking sheet. Brush the remaining garlic butter over the tops and sprinkle with the remaining mozzarella.
- Bake for approximately 25 minutes, until golden and bubbling.
- Remove from the oven, let cool slightly, and serve warm.
Expert Tips
- Use freshly grated parmesan for the best flavor and texture.
- For more, smaller knots, cut each rectangle in half before stuffing.
- Roll the stuffed dough thin and long for neat, attractive knots.
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
- For extra flavor, brush the baked knots with more garlic butter and sprinkle with additional parmesan before serving.
Frequently Asked Questions
They’re perfect as a side or appetizer. Serve with warmed marinara or tomato dipping sauce and pair with pasta dishes, pizza, or Italian mains. They also work well alongside salads or grilled proteins.
Store cooled knots in an airtight container at room temperature for up to three days. For longer storage, refrigerate; reheat before serving.
The microwave works for a quick reheat (30–60 seconds), but reheating in a 300°F oven for a few minutes restores crispness and yields a tastier result.
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