Preheat oven to temp listed on the package of dough.
Prepare the olive oil/seasoning mix
In a deep bowl, combine olive oil, minced garlic, and Italian seasoning.
Bake the garlic knots
Unroll the pizza dough and cut into 8 strips and then cut those in half so you have 16 pieces.
Roll each piece like a pretzel and place on a lined baking sheet.
Sprinkle with salt.
Bake until golden brown (or according to package directions.)
When knots are done, remove from oven and add to the bowl containing the oil mixture.
Toss to cover the warm knots.
You can serve with dipping sauce, I use a spicy marinara, or you can eat just like they are!
Notes
My local market sells pizza dough in the bakery department and it will last for a few days in the fridge. Check your market too!
Homemade seasoning is best but use your favorite mix of Italian spices.
Sprinkle with salt before baking so the salt will stick to the dough better.
Toss the garlic knots in the oil mixture when they are hot so they absorb the flavors. If you baked them earlier, warm them in the oven for a few minutes before tossing for best results.
Use melted butter in place of the olive oil for a richer flavor. Bake as usual and pour the butter mixture over the warm knots.
Save leftover garlic oil/garlic butter in the fridge and toss it over some hot pasta for a quick meal!