Remove dough from refrigerator at least one hour before using and allow to come to room temperature.

Line a baking sheet with Silpat mat or parchment paper.

Using a pizza cutter or bench scraper, slice dough into 16 1-inch strips then roll each strip into an 8-inch long rope. Carefully tie each rope into a knot, leaving the two ends of the knot out or tucking them underneath. Place knots on baking sheets.

Lightly cover knots with dish towel and rest for 45 to 60 minutes.

Preheat oven to 400 degrees F.

In a bowl, mix together butter, garlic powder, oregano, and salt. Brush onto the knots and place remaining mixture to the side.

Bake knots for 20 to 25 minutes until golden brown. Remove from oven and brush with remaining butter. Optional: sprinkle with parmesan cheese.

Serve plain or with marinara sauce.

Store at room temperature for two days or in the refrigerator for up to one week. Can wrap individually and freeze for up to three months.