There’s a certain kind of buttery joy that comes from twisting up dough, brushing it with garlic and butter, and smelling your entire house transform into a warm carb-scented dream. That was my morning. It was cold, I was hungry, and I had a can of Pillsbury pizza dough that need to baked or tossed. So I thought, keep it quick and easy with some garlic knots.
Because these garlic knots are made with Pillsbury pizza dough they don’t need a lot, just some butter, garlic, and parmesan—they come together in about 25 minutes. Whether you’re pairing them with a saucy classic like my Lasagna (and you’ve just got to add the layer of Bechamel) or dipping them in leftover Spaghetti and Meat Sauce, these garlic knots are doing the most with the least.
They’re also kid-approved. My toddler doesn’t care if one garlic knot looks like a tight twist and another looks like a blob. She just grabs them, dips them, and says, “Yum yum.” That’s how I know I nailed it. Not with precision but with flavor.
Why I Love These Quick and Easy Garlic Knots
- No dough drama – You’re using Pillsbury pizza dough (or store-brand) so you don’t need to knead or proof anything.
- Garlic butter flavor bomb – The butter mixture is the personality of this dish. It’s where the Parmesan, herbs, and seasoning live, and once you taste it, you’ll know exactly what your knots are gonna taste like.
- Perfect for pasta night – Serve these alongside anything saucy and they will shine. I’ve even used them to sop up wine cream sauce from my slow-cooked turkey.
Substitutions for Your Garlic Knots Made With Pizza Dough
There’s really no shortcut for this shortcut—if you don’t have premade pizza dough, you can make your own from scratch (homemade version coming soon). I don’t recommend biscuit dough here—it puffs too much and won’t give you the right pull-apart, chewy texture.
Don’t skip the Parmesan in the butter mix—it helps the topping stick and adds real depth. You can use garlic paste instead of fresh, and dried parsley instead of fresh, but I recommend sticking with salted butter for maximum flavor.
Kitchen Tools I Used
- I used a pizza cutter to slice my dough into strips
- A small silicone basting brush to layer on that garlic butter
(This post contains affiliate links. As an Amazon Associate, I may earn from qualifying purchases—but I only share what I actually use in my kitchen.)
Storage & Serving Tips
- These garlic knots are best eaten warm, fresh from the oven.
- To reheat: pop them in the oven at 350°F for 5 minutes or air fry them for a quick crisp-up.
- Leftovers can be stored in a sealed bag or container for up to 3 days on the counter.
- Freeze after baking if you must, and reheat in the oven—just know they’ll be slightly softer.
Make It a Meal
These quick and easy garlic knots made with pizza dough are meant to be dipped and devoured. Serve them with:
- Lasagna with Bechamel
- Spaghetti and Meat Sauce
- Creamy Broccoli Cheddar Casserole
- Or with a side of Quick Marinara Sauce for a snack plate!
If you loved this recipe or just appreciate buttery, carb-filled comfort food, I’d love to have you stick around. You can subscribe here to get all the good stuff in your inbox—or just drop by and buy me a coffee because I run on caffeine and compliments.
Until next time—may your dough be forgiving, your butter be generous, and your knots be perfectly imperfect.
— Camille
Easy Garlic Knots (with Premade Pizza Dough)
12
servings10
minutes12
minutes25
minutesKeep the screen of your device on
Ingredients
1 can premade pizza dough
5 to 6 tablespoons salted butter (plus more if needed)
3 cloves garlic, grated or finely minced
1 ½ teaspoons Italian seasoning
¼ teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
2 to 3 tablespoons grated Parmesan cheese
Salt to taste (add last)
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the butter.
- Grate or finely mince garlic directly into the melted butter.
- Stir in Italian seasoning, red pepper flakes, parsley, and Parmesan cheese. Taste the mixture. If it’s missing salt, add it now—but keep in mind that salted butter, Italian seasoning, and Parmesan all bring their own salt.
- Unroll the premade pizza dough into a flat rectangle.
- Use a pizza cutter or sharp knife to slice the dough into 12 strips.
- Brush each strip with the garlic butter mixture, making sure chunks of cheese and herbs are evenly distributed.
- Tie each strip into a knot, tucking the ends underneath. Don’t worry if they don’t look perfect—this is about flavor, not symmetry!
- Place knots on the prepared baking sheet and brush the tops with the remaining garlic butter. If your bowl runs low, melt a little more butter and stir it into the mixture to keep brushing.
- Bake for 12 to 15 minutes or until the knots are puffed, golden, and lightly crisp on the edges.
- Optional: brush warm knots with more melted butter and sprinkle with additional Parmesan or parsley before serving.
Did you make this recipe?
Tag @camilles_comforting_cuisine on Instagram and hashtag it with
Like this recipe?
Follow camillescomfortingcuisine on Pinterest
){kind=link}