Garlic Knots from Crescent Rolls

Cheesy garlic knots with crescent rolls are an easy way to make a flaky and flavorful appetizer that everyone will love.

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From their garlicky aroma that fills your kitchen to the perfect balance between chewiness and crunchiness, cheesy garlic knots from crescent rolls feel like culinary perfection! And what’s even better is that you can get this deliciousness with a few simple ingredients at home.

Garlic Knots From Crescent Rolls Ingredients

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The flaky, buttery rolls are infused with the fragrant aroma of garlic and herb, making it a perfect side dish for any meal.

Each knot is a delightful balance of crispy exterior and soft, chewy interior, making it irresistible in every bite.

You’ll need:

• 4 tablespoons of unsalted butter, melted
• ¾ teaspoons of garlic salt (Lawry’s brand)
• ½ teaspoon of Italian seasoning
• 12-ounce can (8-count) of Grands original crescent roll dough
• ⅓ cup of grated parmesan cheese, divided
• 1 to 1½ cups of shredded mozzarella & provolone cheese blend (Sargento brand), divided

Substitutions And Additions

CHEESE: You can substitute freshly shredded mozzarella cheese only for the shredded cheese blend. You can also substitute a four-cheese shredded Italian cheese blend in this great recipe. This is a very easy recipe to adapt to your taste.

GARLIC: You can use 1 tablespoon of freshly grated garlic and freshly chopped parsley, along with ½ teaspoon salt, as a substitute for the dried garlic salt blend in this garlic knot recipe. 

CRESCENT ROLLS: You can also substitute the Pillsbury crescent sheets. You will just need to roll it out slightly thinner and use a pastry cutter to cut 8 rectangles.

How To Make This Garlic Knots from Crescent Rolls Recipe

We’ll walk you through forming the crescent rolls into knots and smothering them in garlic butter.

STEP ONE: Preheat the oven to 350°F. Line a large baking sheet with a piece of parchment paper. Set aside.

STEP TWO: In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning. Set garlic herb butter aside.

STEP THREE: Place two crescent triangles together on a large pastry mat to form a rectangle. Pinch together the seam. Using a rolling pin, roll out the rectangle (being sure to keep the center seam pressed together) into a 6×9-inch rectangle.

You can place the extra crescent triangles into the refrigerator to stay cold while you are working with the first set to make knots. 

STEP FOUR: Using a pastry cutter or pizza cutter, cut a straight line down the center of the large rectangle giving you two thinner rectangles. 

STEP FIVE: Using a pastry brush, lightly brush the entire surface of both rectangles with the melted garlic butter mixture. After brushing the inside of each knot, you should have about ⅓ to ½ of your melted butter mixture remaining.

You will use this reserved amount to brush onto the top of the hot, baked garlic knots once they are removed from the oven.

STEP SIX: Sprinkle about 1½ teaspoons of the grated parmesan cheese down the center of each crescent rectangle, followed by approximately 1½ tablespoons of the shredded mozzarella & provolone cheese blend down the center of each crescent rectangle as well.

STEP SEVEN: Gently fold over (from the longer side) the crescent dough, tucking the cheese inside the dough to form a long rope. Be sure to seal the ends and sides of the rope as tight as possible.

STEP EIGHT: Carefully tie each rope into a loose knot. Place the knot onto the parchment-lined baking sheet.

STEP NINE: Repeat steps 3 to 8 until you have all 8 knots formed and placed 2 inches apart on the prepared baking sheet.

STEP TEN: Bake for 13 to 16 minutes or until the knots are golden brown. 

STEP ELEVEN: As soon as the garlic knots come out of the oven, brush them with the remaining melted butter mixture and sprinkle them with a little of the extra grated parmesan cheese. 

How To Serve

These easy garlic knots, when served warm, make a delicious, easy side dish to serve on your next pizza night.

Serve them with your favorite bread dips, such as marinara sauce or ranch dressing.

Check out our traditional garlic bread and cheesy pull-apart bread for two more buttery bread recipes.

MORE BREAD RECIPES

Pastries

Cream Cheese Danish Recipe with Crescent Rolls

Breakfast Casseroles

Breakfast Crescent Ring

Storage

Let’s have a quick look at how to store any leftover garlic knots to keep them fresh.

ON THE COUNTER: These garlicky knots should be served immediately as they are best while still warm. You can reheat individual garlic knots for 20 to 30 seconds in the microwave.

Store leftover crescent roll garlic knots for up to 2 days at room temperature in an airtight container.

IN THE FREEZER: I do not suggest freezing these garlic bread knots as I have found that they do not bake up as well as they do fresh from the crescent roll pop-open can.

We all know the joy of biting into a warm and fluffy garlic knot. Impossible to resist and hard for any garlic lover to only have one, these garlic knots with crescent rolls are the perfect appetizer or side dish.

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Garlic Knots from Crescent Rolls

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Cheesy garlic knots with crescent rolls are an easy way to make a flaky and flavorful appetizer that everyone will love.

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 8

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Ingredients

  

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• 4 tablespoons unsalted butter, melted
• ¾ teaspoons garlic salt, Lawry’s brand
• ½ teaspoon Italian seasoning
• 12 ounces crescent rolls, 8 count
• ⅓ cup grated parmesan cheese, divided
• 1 to 1½ cups shredded mozzarella & provolone cheese blend, Sargento brand, divided

Instructions

 

• Preheat oven to 350°F. Line a large baking sheet with a piece of parchment paper. Set aside.
• In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning. Set aside.
• On a large pastry mat, place two crescent triangles together to form a rectangle. Pinch together the seam. Using a rolling pin, roll out the rectangle (being sure to keep the center seam pressed together) into a 6×9-inch rectangle. You can place the extra crescent triangles into the refrigerator to stay cold while you are working with the first set to make knots.
• Using a pastry cutter, cut a straight line down the center of the large rectangle giving you two thinner rectangles.
• Using a pastry brush, lightly brush the entire surface of both rectangles with the melted butter mixture. You should have about ⅓ to ½ of your melted butter mixture remaining after you have brushed the inside of each knot. You will use this reserved amount to brush onto the top of the hot baked garlic knots once they are removed from the oven.
• Sprinkle about 1½ teaspoons of the grated parmesan cheese down the center of each crescent rectangle, followed by approximately 1½ tablespoons of the shredded mozzarella & provolone cheese blend down the center of each crescent rectangle as well.
• Gently fold over (from the longer side) the crescent dough, tucking the cheese inside the dough to form a long rope. Be sure to seal the ends and sides of the rope as tight as possible.
• Carefully tie each rope into a loose knot. Place the knot onto the parchment-lined baking sheet.
• Repeat steps 3 to 8 until you have all 8 knots formed and placed 2 inches apart on the prepared baking sheet.
• Bake for 13 to 16 minutes or until the knots are golden brown.
• As soon as the garlic knots come out of the oven, brush them with the remaining melted butter mixture and sprinkle them with a little of the extra grated parmesan cheese.

Notes

• If you use the standard-sized crescent rolls instead of the GRANDS for this garlic knots recipe, you will need to note that you will not be able to fill them as much with the cheeses. You will also need to check your bake time at 11 to 12 minutes for doneness.
• If you do not have a large pastry mat for rolling out dough, you can lightly flour a clean hard surface like a granite or marble kitchen counter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your garlic knots at the lower end of the recommended baking time.
• If your butter starts to solidify while your garlic knots are baking, you can warm it back up in the microwave for 20 to 30 seconds so that you can easily brush the tops of your hot baked garlic knots.

Nutrition

Calories: 280kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 757mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 0.003mg | Calcium: 147mg | Iron: 1mg

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