Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll out the refrigerated pizza dough on a lightly floured surface and cut it into 12 even strips.

Sprinkle a generous pinch of shredded mozzarella along each dough strip, then gently fold the dough over the cheese. Pinch the edges to seal so the cheese stays tucked inside while baking.

Take each stuffed strip and tie it into a knot. Don’t worry if it’s not perfect—rustic knots look great, too! Place the knots onto your prepared baking sheet, leaving a little space between each.

In a small bowl, mix the melted butter, olive oil, minced garlic, and Italian seasoning. Brush a generous amount over each knot.

Bake the knots in your preheated oven for 12–15 minutes, or until they’re golden brown and the cheese is bubbling. Keep an eye on them toward the end to avoid overbaking.

Once out of the oven, brush the knots with any remaining garlic butter and sprinkle with Parmesan cheese and fresh parsley. Serve warm with marinara sauce or a creamy garlic dip for dunking.