These cheesy garlic knots are warm and soft and are super quick and easy because they’re made with crescent rolls.
There’s no need to spend hours in the kitchen in order to make homemade garlic knots. These come together fast and there’s no yeast involved.
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Refrigerated crescent rolls are so convenient. You can use them for so many different things and they save you lots of time.
These garlic knots are large and are the equivalent of two crescent rolls. They’re filled with cheese (you can add even more cheese if you want a gooey inside) and have lots of garlic and butter. They’re also sprinkled with parmesan cheese.
Now let’s talk a little about just some of the ingredients that are in this recipe. (The list of all ingredients are in the recipe card below.)
Pillsbury crescent roll dough: This is the crescent roll dough that comes in cans. You’ll need two cans for this recipe and this will be the ‘dough’ for the garlic knots. Starting with canned crescent roll dough is what makes this recipe quick and easy because you won’t have to make dough from scratch and wait for it to rise.
Italian blend cheese: This will be the cheese inside the crescent rolls. Feel free to add even more if you want extra cheesy knots. If you don’t like Italian blend cheese, feel free to use any other type of cheese you like, for example, mozzarella or cheddar cheese.
Unsalted butter: You definitely need this as you’ll coat the garlic knots a few times in the spiced butter blend. Unsalted is best, but if you only have salted, then use that, but make sure to omit the other salt that the recipe calls for.
Garlic: You’ve got to have garlic to make garlic knots and the easiest way to do this is to use the minced garlic in a jar. Of course, you could mince your own garlic if you want.
Grated parmesan cheese: This will be sprinkled on the tops of the baked garlic knots and it really does make a difference. You can do this the easy way and just buy the parmesan cheese in the can. It will work just fine.
How to make these garlic knots:
Let’s talk a little about how to make these. (The instructions are also in the recipe card below.)
First, make sure to preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Microwave the butter for 45 seconds, or until it’s completely melted. Stir in the parsley, garlic and salt and mix it well.
Next, you’ll remove the crescent roll dough from the tubes. Just unroll the dough and tear the dough where it’s perforated to make rectangles.
Note that you don’t want to tear it into triangles, you want rectangles, so you’ll end up having a perforated line diagonally down each rectangle.
Now take a pastry brush or a spoon and spread the melted butter mixture over each dough square. You won’t use all the butter here, so make sure to reserve the rest for the outsides of the garlic knots.
Next, sprinkle the Italian blend cheese evenly over each square. Now, I didn’t use a lot of cheese and it melted into the crescent dough, so if you want it super cheesy, go ahead and add more cheese or even a mozzarella stick.
Now roll up each rectangle into a 5-6 inch rope. Try to roll the dough up on the long side so that the rope will be longer.
You can smush and pinch the seams together where any appear, then pinch each end of the ropes to help keep the butter that’s inside from squishing out.
Next, sort of tie each dough rope into a knot. It won’t fully go into a knot, just do the best you can and tuck the ends in. Don’t be a perfectionist on this. Tucking the ends in is the important part.
Place the knots onto the baking sheet.
Next, use your pastry brush or the spoon and coat the tops of the knots with more of the butter mixture.
Note that the butter may need to be microwaved to warm it up again as it may have firmed up at this point. Make sure to save any remaining butter mixture.
Bake them at 375 degrees F in a preheated oven for approximately 20 minutes. Pull the garlic knots out of the oven and then place the baking sheet onto a cooling rack.
Now you want to immediately brush or spoon on any of the remaining butter mixture onto the tops of the garlic knots and then immediately sprinkle with grated parmesan cheese.
Let the garlic knots cool for about 15 minutes, then serve by themselves or with marinara sauce. We ate ours with a spaghetti dinner.
Tips & FAQs:
I’m not sure as I haven’t tried this recipe out with biscuit dough, but I think it would be worth a try.
Sure, you can use any cheese you like. Mozzarella or cheddar cheese would be good or even a combination of a few different kinds of cheese.
You’ll want to add a good amount of cheese and probably more than the recipe calls for if you want them super cheesy and gooey. You could also even add in a mozzarella stick.
No, it’s really easy to just use the minced garlic that comes in a jar. That’s what I do.
Don’t be too hard on yourself and don’t overthink it. Just grab the dough rope and start as if you’re about to tie a knot. The rope isn’t going to be long enough, so it’s not going to be completely tied into a knot.
You just start and then when you run out of rope, you just tuck the ends inside. It won’t fully go into a knot. It’s just sort of twisted. And these don’t need to be perfect. What matters is that you tuck in the ends.
I would not freeze these. They just will not be as fresh that way and may end up a little chewier than you’d like once defrosted.
These should be stored at room temperature, in an airtight container for several hours, then store in the refrigerator. These can last up to about 5 days.
Garlic knots are best served warm. Pop leftovers in the microwave to warm for about 10-15 seconds only. Do not microwave for much longer than that, or they could harden.
These are amazing dipped into marinara sauce or serve with spaghetti or any other pasta dinner.
They’re done when golden brown on top and are firmer to the touch.
Supplies Used for this Recipe:
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Cheesy Garlic Knots with Crescent Rolls
- 2 8 oz tubes Pillsbury crescent roll dough
- 2 cups shredded italian blend cheese (use more cheese & even a mozzerella stick if you want it extra cheesy)
- 1/2 cup unsalted butter, melted (1 stick)
- 2 tablespoons dried parsley (can use chopped fresh parsley if desired)
- 3 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 cup finely grated parmesan cheese (the kind in the can works fine)
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Add the butter to a microwave safe bowl and microwave for 45 seconds, or until melted. Stir in the parsley, garlic and salt until well mixed and set aside.
- Remove the crescent roll dough from the tubes. Unroll the dough and tear the dough where it's perferated to make rectangles. You don't want to tear it into the triangles, you want rectangles. It should look like a rectangle piece of dough with a perferated line diagonally down each rectangle.
- Use a pastry brush or a spoon to spread the melted butter mixture over each rectangle. (Make sure to reserve the rest of the butter mixture for the outsides of the garlic knots.)
- Sprinkle the cheese blend evenly over each rectangle. (The cheese will melt into the cresecent dough but if you want it super cheesy, then add more cheese or even a mozzerella stick.)
- Roll up each rectangle into a 5-6 inch rope. Try to roll the dough up on the long side so that the rope will be longer. Pinch any seams that appear and pinch each end of each rope to help keep the butter inside while baking.
- Next, tie each dough rope into a knot as best as you can and tuck the ends in. It doesn't have to be perfect. (Take a look at the photos in the blog post to get a feel for what it will look like.)
- Place the knots onto the baking sheet and use a pastry brush or a spoon to coat the tops with more of the butter mixture. (The butter may need to be microwaved to warm it up at this point.) Save any remaining butter mixture.
- Bake in a preheated oven for approximately 20 minutes. These are done when golden brown on top and are firmer to the touch.
- Pull the garlic knots out of the oven and place the baking sheet onto a cooling rack. Immediately brush or spoon on any of the remaining butter mixture onto the tops of the garlic knots and then sprinkle with grated parmesan cheese if desired.
- Let the garlic knots cool for about 15 minutes.
- Serve as an appetizer with marinara sauce, or along side spaghetti or other pasta dinner.
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