Crescent Roll Garlic Knots

Soft, cheesy garlic knots made from store-bought crescent rolls are one of my go-to weeknight wins. They feel indulgent but come together fast. If you want bread that’s pull-apart, buttery, and loaded with melty cheese without making dough from scratch, these nails-it-every-time knots are the recipe to keep in rotation.

They’re simple enough for a busy evening and elegant enough to serve alongside soup, salad, or a pasta night. The trick is in sealing the seams so the cheese stays tucked inside and brushing the knots with garlicky butter right out of the oven for maximum shine and flavor.

What to Buy

• Crescent roll package (8-count) — You’ll need a full 12-ounce package of crescent rolls so plan accordingly.
• Unsalted butter — Buy real butter and have enough to melt; it’s the base for your garlic glaze.
• Garlic salt (Lawry’s recommended) — Adds immediate garlic flavor without extra mincing.
• Italian seasoning — A small jar goes a long way; a pinch dresses the butter nicely.
• Grated Parmesan — Look for a finely grated Parm for easy sprinkling.
• Shredded mozzarella & provolone blend (Sargento recommended) — This gives the melt-and-pull you want.
• Parchment paper — Makes cleanup trivial and keeps the knots from sticking.

Ingredients

• 4tablespoonsunsalted butter(melted) — Provides the buttery base for brushing and flavor; melt and keep warm.
• ¾teaspoonsgarlic salt(Lawry’s brand) — Delivers consistent garlic and salt without chopping fresh garlic.
• ½teaspoonItalian seasoning — Adds herbal notes to the butter mixture.
• 12ouncescrescent rolls(8 count) — The shortcut foundation; use the full 8-count package.
• ⅓cupgrated parmesan cheese(divided) — One portion goes inside; reserve some for topping.
• 1 to 1½cupsshredded mozzarella & provolone cheese blend(Sargento brand, divided) — Melts into a gooey center; divide between the knots.

Build Crescent Roll Garlic Knots Step by Step

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
2. In a small bowl, stir together the melted unsalted butter, garlic salt, and Italian seasoning; set the butter mixture aside.
3. Open the crescent roll package and work on a lightly floured surface or large pastry mat. (If you prefer, keep the unused triangles chilled in the refrigerator while you work.)
4. Take two crescent roll triangles and press their long edges together to form one rectangle, pinching the seam to seal.
5. Using a rolling pin, roll the sealed rectangle into a roughly 6 × 9-inch rectangle, keeping the center seam pressed together.
6. Cut a straight lengthwise line down the center of the 6 × 9 rectangle (with a pastry cutter or sharp knife) to make two long, thinner rectangles.
7. Using a pastry brush, lightly brush the top surface of both rectangles with some of the butter mixture, but reserve about one-third of the butter mixture to brush on the knots after baking.
8. Divide the 1/3 cup grated Parmesan and the 1 to 1½ cups shredded mozzarella–provolone evenly among the 8 rectangles; sprinkle an even portion of each cheese down the center of each rectangle.
9. Fold each rectangle over from the long side to enclose the cheese, pressing and pinching the long seam and the ends to seal, forming a long cheese-filled rope.
10. Tie each rope into a loose knot and place the knot onto the prepared baking sheet, spacing knots about 2 inches apart.
11. Repeat steps 4–10 with the remaining crescent triangles until you have 8 knots on the baking sheet.
12. Bake the knots for 13–16 minutes, or until they are golden brown.
13. As soon as the garlic knots come out of the oven, brush them with the reserved butter mixture and sprinkle with any remaining grated Parmesan. Serve warm.

Why Crescent Roll Garlic Knots is Worth Your Time

These knots transform a grocery-store shortcut into something that tastes homemade. The little bit of effort spent sealing and knotting each rope pays off with hot, gooey centers and crisp, buttery exteriors. The flavor is straightforward and crowd-pleasing: garlic, butter, herbs, and two kinds of melty cheese.

They’re fast without feeling cheap. From open package to table you’re looking at under 30 minutes, depending on how fast you knot. That speed makes them perfect for casual dinners, last-minute guests, or as a weekend baking project that doesn’t require yeast or proofing time.

Ingredient Swaps & Substitutions

• If you don’t have garlic salt: use a pinch of salt and a small clove of minced fresh garlic mixed into the melted butter instead.
• For a different cheese profile: swap in sharp cheddar or fontina for part of the mozzarella–provolone blend, keeping quantities flexible to taste.
• If you prefer less salt: reduce the garlic salt and finish with a light sprinkle of Parmesan after baking so you control immediate saltiness.
• Want more herb flavor: add a pinch of dried oregano or a little crushed red pepper to the butter mixture for heat.
• Short on butter: brush lightly with olive oil mixed with the garlic salt and Italian seasoning as a lower-saturated-fat option.

Equipment Breakdown

• Baking sheet — A large rimmed baking sheet keeps knots spaced and promotes even browning.
• Parchment paper — Prevents sticking and simplifies cleanup.
• Rolling pin — Rolls the sealed rectangles to a consistent thickness; a clean bottle can work in a pinch.
• Pastry brush — For applying the buttery herb glaze before and after baking.
• Sharp knife or pastry cutter — Makes clean lengthwise cuts for even ropes.
• Small bowl — To mix the melted butter, garlic salt, and Italian seasoning.

Troubleshooting Tips

• Knots ooze cheese during baking: Pinch seams and ends firmly before knotting. If seams are weak, press them again after knotting.
• Dough browns too fast on top but feels underbaked: Reduce oven rack height or lower temperature by 25°F and add a minute or two to bake time.
• Knots are dense instead of light: Don’t overwork the dough when pressing seams; stretch gently and avoid heavy rolling.
• Butter mixture clumps or separates: Stir well after melting and keep the butter warm enough to stay liquid while brushing.
• Cheese doesn’t melt well: Use a well-shredded blend; larger chunks take longer to soften and can push seams open.

Tailor It to Your Diet

• Vegetarian: This recipe is already vegetarian if you use a cheese that’s free of animal rennet.
• Lower sodium: Use a low-sodium crescent roll if available and reduce or omit the garlic salt; add more Parmesan to taste after baking.
• Dairy-free: Use a dairy-free butter alternative for brushing and a plant-based shredded cheese substitute. Be mindful that melt and flavor will differ.
• Gluten-free: Look for a store-bought gluten-free crescent dough or roll-style dough; follow package handling and then proceed with the same steps.
• Lower fat: Substitute half the melted butter with olive oil for brushing; the texture and flavor will be slightly different but still satisfying.

Behind the Recipe

I started making these in seasons when everyone wanted something comforting on the side but I didn’t want the fuss of yeast. Crescent rolls are the practical shortcut: they give you that tender, layered texture without proofing. The technique—pressing two triangles together, rolling, folding, and pinching—creates a sealed pocket that traps molten cheese. Brushing just once before baking seasons the dough; brushing again immediately after baking locks in shine and flavor.

Using a blend of mozzarella and provolone achieves a balance between stretch and flavor. Parmesan sprinkled before and after baking layers in salty, savory notes and gives the finished knots a pleasant textural contrast.

Store, Freeze & Reheat

• Store at room temperature: Place cooled knots in an airtight container for up to 2 days. They’re best the first day, but still tasty the second.
• Refrigerate: If you need to keep them longer, refrigerate up to 4 days. Reheat in a warm oven to revive the exterior.
• Freeze: Freeze baked knots in a single layer on a sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator before reheating.
• Reheat method: Warm in a 350°F oven for 8–12 minutes from chilled, or 12–15 minutes from frozen, until heated through and the exterior has crisped. A quick 10–20 second zap in the microwave will warm them but can make them soft rather than crisp.

Quick Q&A

• Q: Can I use refrigerated pizza dough instead of crescent rolls? A: Yes. The shaping steps still apply; results will vary slightly based on dough hydration.
• Q: Can I make these ahead and bake later? A: You can assemble knots, cover, and refrigerate for a few hours before baking. Bring to near room temperature before baking for more even results.
• Q: How do I prevent sogginess? A: Ensure seams are well sealed so cheese stays inside. Don’t over-brush with butter before baking; save some for after baking.
• Q: Can I double the recipe? A: Absolutely. Work in batches and keep unused triangles chilled until you’re ready to assemble the next set.

Make It Tonight

Unpack the crescent rolls, melt the butter, and set a timer. The steps are quick and repetitive—once you’ve tied a couple knots you’ll be speeding through the rest. Serve warm with a simple marinara for dipping or a crisp salad to balance the richness. These Crescent Roll Garlic Knots are a small ritual with big payoff: cheesy, buttery, and always welcome at the table.

Crescent Roll Garlic Knots

If you’re on the hunt for a quick and delicious snack that can double as an…

Print Recipe Save it

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings 8 servings

Equipment

• Oven
• Baking Sheet
• Parchment Paper
• Small Bowl
• Pastry Brush
• Rolling Pin
• pastry cutter or sharp knife
• Measuring Cups
• Measuring Spoons

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 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 the butter mixture aside.
• Open the crescent roll package and work on a lightly floured surface or large pastry mat. (If you prefer, keep the unused triangles chilled in the refrigerator while you work.)
• Take two crescent roll triangles and press their long edges together to form one rectangle, pinching the seam to seal.
• Using a rolling pin, roll the sealed rectangle into a roughly 6 × 9-inch rectangle, keeping the center seam pressed together.
• Cut a straight lengthwise line down the center of the 6 × 9 rectangle (with a pastry cutter or sharp knife) to make two long, thinner rectangles.
• Using a pastry brush, lightly brush the top surface of both rectangles with some of the butter mixture, but reserve about one-third of the butter mixture to brush on the knots after baking.
• Divide the 1/3 cup grated Parmesan and the 1 to 1½ cups shredded mozzarella–provolone evenly among the 8 rectangles; sprinkle an even portion of each cheese down the center of each rectangle.
• Fold each rectangle over from the long side to enclose the cheese, pressing and pinching the long seam and the ends to seal, forming a long cheese-filled rope.
• Tie each rope into a loose knot and place the knot onto the prepared baking sheet, spacing knots about 2 inches apart.
• Repeat steps 4–10 with the remaining crescent triangles until you have 8 knots on the baking sheet.
• Bake the knots for 13–16 minutes, or until they are golden brown.
• As soon as the garlic knots come out of the oven, brush them with the reserved butter mixture and sprinkle with any remaining grated Parmesan. Serve warm.

Notes

If you use the standard-sized crescent rolls instead of the GRANDS for this garlic knots recipe, you will need to note that you will not be able to fill them as much with the cheeses. You will also need to check your bake time at 11 to 12 minutes for doneness.
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.