These Crescent Roll Garlic Knots are my weeknight moonshot: quick, cheesy, and impossibly comforting. They take store-bought crescent dough and turn it into something that tastes like you spent hours in the kitchen—without the mess or the fuss. If you love garlic bread and handheld bites, this recipe is a tiny, golden miracle.
Everything comes together fast: a simple butter-herb wash, a cheesy core, a knot, and a short bake. The technique is forgiving, so you can be a little loose with the knots and still end up with gorgeous, pull-apart pieces that are best eaten warm. I’ll walk you through what to buy, how to assemble them step-by-step, and how to rescue a batch if something goes sideways.
Ingredients
- 4 tablespoons unsalted butter (melted) — provides the garlic butter coating and base flavor; reserve a bit for brushing after baking.
- ¾ teaspoon garlic salt (Lawry’s brand) — gives concentrated garlic and salt; balances the butter and cheese.
- ½ teaspoon Italian seasoning — adds dried herb aroma and a hint of oregano/basil notes.
- 12 ounces crescent rolls (8 count) — the dough base; using the 8-count package yields eight knots.
- ⅓ cup grated parmesan cheese (divided) — salty, nutty punch; save a little to sprinkle on top after baking.
- 1 to 1½ cups shredded mozzarella & provolone cheese blend (Sargento brand, divided) — the melty interior; divide so some goes inside and a touch can be used on top.
What to Buy
Stick closely to the ingredient list above and you’ll be fine. The crescent rolls are the star of the convenience here, so buy a standard 8-count can/package of crescent dough—don’t substitute with pre-rolled pizza dough unless you want to alter texture.
Cheese choices matter: a pre-shredded mozzarella & provolone blend gives the classic stretchy, mild profile. The parmesan should be grated so it melds into the knots and also gives a bright finish when sprinkled on top. For garlic salt, Lawry’s is named in the source, and it’s a reliable option.
Other shopping notes: buy unsalted butter so you control the final salt level. If you prefer convenience, grab parchment paper for the baking sheet and have a rolling pin and pastry brush on hand.
Build Crescent Roll Garlic Knots Step by Step
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning. Set aside and reserve some of this butter mixture for brushing the knots after baking.
- Open the crescent roll package (8 triangles). Working with two crescent triangles at a time, place the two triangles side-by-side with their long edges touching and pinch the seam to join them into one rectangle. Keep any unused triangles refrigerated while you work.
- On a floured or lightly greased work surface or pastry mat, use a rolling pin to roll the joined rectangle into an approximately 6 × 9‑inch rectangle, keeping the center seam pressed together.
- Cut a straight, lengthwise line down the center of the 6 × 9 rectangle to make two narrower rectangles.
- Using a pastry brush, lightly brush the entire surface of both narrower rectangles with some of the butter mixture. Reserve the remaining butter mixture for after baking.
- Divide the grated parmesan and the shredded mozzarella & provolone between the rectangles (keeping a small portion of the parmesan and shredded cheese separate to sprinkle on top after baking). Sprinkle the cheese down the center of each rectangle so the cheese runs lengthwise.
- Fold each rectangle over from the long side to encase the cheese, pressing the seam and ends together to seal the filling inside and form a long rope.
- Carefully tie each rope into a loose knot and place the knot on the prepared parchment-lined baking sheet. Repeat steps 3–9 with the remaining triangles so you have eight knots spaced about 2 inches apart.
- Bake the knots in the preheated oven for 13 to 16 minutes, or until they are golden brown.
- As soon as the knots come out of the oven, brush them with the reserved butter mixture and sprinkle with the reserved grated parmesan (and remaining shredded cheese, if desired). Serve warm.
Why Crescent Roll Garlic Knots is Worth Your Time
They’re low-effort, high-satisfaction. The crescent dough does the heavy lifting—no kneading, no proofing—and you still get the layered, flaky texture that feels homemade. The cheese inside keeps each knot luxurious and melty, while the garlic butter provides that irresistible savory finish.
These knots are versatile. They work as an appetizer, a side for soup or pasta, or a party finger food. They come together quickly, which means you can pull them out when guests arrive or make them alongside a simple midweek dinner. For minimal hands-on time and maximal crowd-pleasing, they’re hard to beat.
Ingredient Swaps & Substitutions
- Butter — you can use salted butter but reduce additional salt elsewhere if you want to avoid over-salting.
- Garlic salt — if you don’t have garlic salt, use a pinch of regular salt plus ¼ to ½ teaspoon garlic powder or 1 clove finely minced garlic (fresh garlic will be more pungent).
- Italian seasoning — swap individual dried herbs (oregano, basil, thyme) if that’s what you have on hand; keep total amount around ½ teaspoon.
- Crescent rolls — canned crescent dough is recommended for texture and timing; puff pastry or pizza dough will change shape and bake time.
- Cheese blend — any good melting cheese will work; pure mozzarella gives stretch, while provolone adds a mild tang. If you prefer sharper flavor, a small amount of shredded cheddar or asiago can be mixed in sparingly.
- Parmesan — fresh-grated parmesan is best for flavor; pre-grated jarred parmesan works in a pinch but is less vibrant.
Equipment Breakdown
You don’t need specialty gear. Here’s what helps:
- Large baking sheet — for even baking and space for eight knots.
- Parchment paper — prevents sticking and simplifies cleanup.
- Rolling pin — evens out the dough for a consistent rectangle.
- Pastry brush — for applying the butter mixture before and after baking.
- Small bowl and spoon — to mix the melted butter, garlic salt, and Italian seasoning.
- Sharp knife or bench scraper — to cut lengthwise cleanly.
Troubleshooting Tips
If the knots come out doughy in the center: your oven temperature may be low or the knots were too crowded. Make sure the oven is fully preheated to 350°F and space the knots at least 2 inches apart so heat circulates.
If the cheese leaks out during shaping or baking: the rectangles may be overfilled or not sealed tightly. Press seams and ends firmly when folding, and don’t overload the center ribbon of cheese.
If the tops brown too quickly: tent loosely with foil for the last few minutes of baking and finish brushing with reserved butter after they come out.
If they’re not flavorful enough: increase the reserved parmesan sprinkled on top, or add a touch more garlic salt to the butter mix next time. Freshly grated parmesan makes a noticeable difference.
Tailor It to Your Diet
Vegetarian: This recipe is naturally vegetarian if you use cheeses made without animal rennet (many brands label this). Check labels if strict.
Lower sodium: Use unsalted butter and reduce the garlic salt; replace it with garlic powder plus a smaller pinch of salt to control sodium.
Gluten-free: Swap crescent rolls for a certified gluten-free dough product if available, but expect textural differences and possibly altered bake times.
Behind the Recipe
This recipe leans on two clever ideas: using store-bought crescent dough as a reliable shortcut and folding in cheeses to get a melty center without making filling from scratch. The knot shape is a fun, rustic finish that traps cheese and creates more edges for butter and parmesan to cling to.
I first started making a version of these when I wanted garlic bread with less fuss. The crescent roll shortcut preserves that fluffy interior and golden exterior, and it’s become my go-to when I want something that feels special but is actually simple to pull off.
Store, Freeze & Reheat
To store: keep leftovers in an airtight container in the refrigerator for up to 3 days. Warm them briefly in a 325°F oven for 5–8 minutes to refresh texture.
To freeze: assemble the knots up to tying them, then arrange on a baking sheet and freeze until firm. Transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time, or thaw in the fridge and bake as directed.
To reheat: reheat baked knots in a 325–350°F oven for 6–10 minutes until warmed through. Microwaving makes them soft rather than crisp; if you must microwave, pop them in for short bursts and finish in a hot oven or toaster oven for 1–2 minutes to restore some edge.
Quick Q&A
- Can I make these ahead? Yes—assemble and freeze before baking, or assemble, bake, and reheat later. For best texture, bake from frozen or reheat in the oven.
- Can I make smaller knots? Yes—cut narrower strips and reduce bake time slightly; watch closely so they don’t overbrown.
- Do I have to use the full 1 to 1½ cups of shredded cheese? The range lets you control cheesiness; use 1 cup for a lighter filling, up to 1½ cups for extra gooeyness.
- Why reserve some butter mixture? Brushing right after baking delivers glossy sheen and more pronounced garlic-herb flavor; the butter soaks in better when applied hot.
Make It Tonight
Plan for about 25–30 minutes total from start to serve: 5–10 minutes to prep and shape, 13–16 minutes to bake, and a few minutes to brush and finish. Lay out a parchment-lined sheet, preheat the oven to 350°F, and work two triangles at a time so the remaining dough stays chilled and manageable.
Serve warm, with extra parmesan on the side and a small bowl of marinara for dipping if you like. These Crescent Roll Garlic Knots are perfect with a simple salad and a pot of soup, or as the star of a casual gathering. Try them tonight—you’ll be surprised how such a small effort yields something everyone will reach for again and again.
Crescent Roll Garlic Knots
Ingredients
Ingredients
- 4 tablespoonsunsalted butter melted
- 3/4 teaspoonsgarlic salt Lawry’s brand
- 1/2 teaspoonItalian seasoning
- 12 ouncescrescent rolls 8 count
- 1/3 cupgrated parmesan cheese divided
- 1 to 1 1/2 cupsshredded mozzarella & provolone cheese blend Sargento brand, divided
Instructions
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning. Set aside and reserve some of this butter mixture for brushing the knots after baking.
- Open the crescent roll package (8 triangles). Working with two crescent triangles at a time, place the two triangles side-by-side with their long edges touching and pinch the seam to join them into one rectangle. Keep any unused triangles refrigerated while you work.
- On a floured or lightly greased work surface or pastry mat, use a rolling pin to roll the joined rectangle into an approximately 6 × 9‑inch rectangle, keeping the center seam pressed together.
- Cut a straight, lengthwise line down the center of the 6 × 9 rectangle to make two narrower rectangles.
- Using a pastry brush, lightly brush the entire surface of both narrower rectangles with some of the butter mixture. Reserve the remaining butter mixture for after baking.
- Divide the grated parmesan and the shredded mozzarella & provolone between the rectangles (keeping a small portion of the parmesan and shredded cheese separate to sprinkle on top after baking). Sprinkle the cheese down the center of each rectangle so the cheese runs lengthwise.
- Fold each rectangle over from the long side to encase the cheese, pressing the seam and ends together to seal the filling inside and form a long rope.
- Carefully tie each rope into a loose knot and place the knot on the prepared parchment-lined baking sheet. Repeat steps 3–9 with the remaining triangles so you have eight knots spaced about 2 inches apart.
- Bake the knots in the preheated oven for 13 to 16 minutes, or until they are golden brown.
- As soon as the knots come out of the oven, brush them with the reserved butter mixture and sprinkle with the reserved grated parmesan (and remaining shredded cheese, if desired). Serve warm.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Small Bowl
- Pastry Brush
- Rolling Pin
- Knife
- work surface or pastry mat
Notes
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.
