📖 Instructions

1. **Preheat Oven and Prep Pan:** First things first, get that oven nice and toasty. Crank it up to 400°F (200°C). While it's heating, grab a large baking sheet and line it with parchment paper. This little step makes cleanup a breeze, trust me!
2. **Prepare the Dough:** Carefully unroll your store-bought pizza dough onto a lightly floured surface. A little flour prevents sticking, making it much easier to work with. If your dough is super sticky, don't be shy about adding a bit more flour.
3. **Cut the Dough:** Using a sharp knife or a pizza cutter, slice the dough into about 16-20 equal strips. Think of them as little dough ribbons, roughly 1-inch wide. The exact number isn't crucial, just aim for consistent sizes so they bake evenly.
4. **Stuff with Mozzarella:** Now for the fun part! Take each dough strip and gently flatten it slightly. Place a small piece of mozzarella cheese (about a 1/2-inch cube or a small sprinkle of shredded cheese) right in the center of one end of the strip. Carefully fold the dough over the cheese, pinching the edges together firmly to seal it completely. You really want to make sure that cheese is tucked in nice and tight, or it might ooze out during baking. This is important for that perfect cheese pull!
5. **Form the Knots:** Once sealed, gently tie the dough strip into a loose knot. It doesn't have to be perfect; rustic charm is totally fine here! Just make sure the ends are somewhat tucked under or pressed into the knot so they don't unravel.
6. **Arrange on Baking Sheet:** Place each formed knot onto your prepared baking sheet, leaving a little space between each one. They'll puff up a bit, so give 'em some room to breathe.
7. **Bake the Knots:** Pop the baking sheet into your preheated oven. Bake for about 12-15 minutes, or until the knots are golden brown and puffed up. Keep an eye on them; ovens can vary, and you want that perfect golden hue without burning. They should look delightfully puffy and inviting.
8. **Prepare Garlic Butter:** While the knots are baking, melt the butter in a small microwave-safe bowl or a saucepan. Stir in the minced garlic, chopped fresh parsley, and grated Parmesan cheese. Give it a good mix. Oh, the aroma already! If you're feeling fancy, a tiny pinch of red pepper flakes adds a nice little kick here, too.
9. **Coat the Knots:** As soon as the garlic knots come out of the oven, brush them generously with your melted garlic butter mixture. Do this while they're still hot so they can soak up all that delicious garlicky goodness. Use a pastry brush or even a spoon if you don't have one.
10. **Serve Immediately:** These are best served warm, right away! That's when the cheese is at its gooey, stretchy peak, and the garlic butter is most fragrant. Get ready for some happy munching! If there are any leftovers (a rare occurrence, I find!), you can store them in an airtight container at room temperature for a day or in the fridge for a couple more, reheating gently.