1 homemade or store-bought ball of pizza dough
16 tablespoons (2 sticks) unsalted butter, room temperature
2 tablespoons fresh thyme leaves, minced
2 tablespoons fresh rosemary leaves, minced
3/4 cup grated Parmesan, divided
10 cloves garlic, grated
Flour for board
2 teaspoons kosher salt
Preheat the oven to 375 degrees F.
Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
Roll the dough into a rectangle, about 12-inches by 18-inches. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!