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.

Prep Time15

Cook Time13

Total Time28

Course: Appetizer, Side Dish

Cuisine: American, Italian

Keyword: Garlic Knots from Crescent Rolls Recipe

Servings:

Calories: 280kcal

Ingredients

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 6x9-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.

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