Pizza Garlic Knots

I made these tonight, they were so good, Reagan ate about 5
Basic Pizza Dough
1/2 cup unsalted butter
3 tablespoons minced garlic (I used garlic salt, about 1/2 tsp.)
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Pecorino Romano cheese (I used Parmesan)
2 tablespoons chopped fresh parsley (I omitted)

Prepare Basic Pizza Dough and set aside to rise.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.

Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.