Step 1

1 Prepare & bake the knots Remove the dough from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan; arrange in an even layer. Evenly top with half the parmesan. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining parmesan. Season with salt and pepper; toss to coat.

Step 2

2 Make the sauce & serve your dish Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Peel and roughly chop 2 cloves of garlic. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the oregano and tomato sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is heated through. Turn off the heat. Serve the baked knots garnished with the chopped parsley. Serve the sauce on the side. Enjoy!

Step 3

1 Prepare & bake the knots Remove the dough from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Lightly oil a sheet pan. Cut the dough into 8 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log (if the dough is resistant, let rest 5 minutes). Carefully tie each log into a large knot. Transfer to the oiled sheet pan; arrange in an even layer. Evenly top with half the parmesan. Bake 13 to 15 minutes, or until lightly browned and cooked through. Transfer to a large bowl; add the softened butter and remaining parmesan. Season with salt and pepper; toss to coat.

Step 4

2 Make the sauce & serve your dish Meanwhile, wash and dry the parsley; roughly chop the leaves and stems. Peel and roughly chop 2 cloves of garlic. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the oregano and tomato sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is heated through. Turn off the heat. Serve the baked knots garnished with the chopped parsley. Serve the sauce on the side. Enjoy!