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.