- 1 (8 oz.) tube crescent roll dough
- 3 cloves garlic, minced
- ¼ cup unsalted butter
- ¼ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 2 T. finely chopped spinach
- 2 teaspoons Italian seasoning
Line a baking sheet with a silicone baking mat and preheat the oven to 350° F.
Add the butter and garlic to a small saucepan. Heat it over low heat for about 1-2 minutes, until the butter has melted and the garlic is slightly softened.
Remove the crescent roll dough from the tube and roll it out into rectangles. Cut each rectangle in half lengthwise. This should leave you with 8 dough strips.
Add the mozzarella and Parmesan cheese to a small bowl and combine well.
Brush the butter and garlic mixture evenly over each dough strip; then sprinkle with the chopped spinach, Italian seasoning, and the cheese mixture onto the strip.
Roll each strip rectangle into a tube, with the buttery cheese and herb mixture inside.
Tie the tubes by crossing one end over the other, and tying them into a knot. This is likely to be messy and that's just fine.
Arrange the knots on a baking sheet and bake for about 15 minutes, or until the knots are golden brown and fully baked.
Remove the knots from the oven and brush the tops of the garlic knots with any remaining garlic butter. Sprinkle with any extra shredded cheese.
- Yields: 8 rolls
- Preparation Time: 25 minutes