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.