Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the knots from sticking and makes cleanup easier. Parchment paper ensures easy removal of the baked knots.

Divide the Dough: Divide the pizza dough into 12 equal pieces. Dividing the dough ensures even baking and consistent knot sizes, resulting in evenly cooked knots.

Shape the Knots: Flatten each piece into a small rectangle. Place a small amount of shredded mozzarella cheese in the center of each piece. Fold the dough over the cheese and pinch the edges to seal tightly, forming a knot. Flattening the dough makes it easier to fill and shape, and pinching the edges tightly prevents the cheese from leaking during baking.

Arrange the Knots: Place the knots on the prepared baking sheet. Leave some space between the knots to allow for even baking. Leaving space between the knots prevents them from sticking together.

Prepare the Garlic Butter: In a small bowl, mix the melted butter, minced garlic, chopped parsley, and salt. Mixing the garlic butter ensures even distribution of flavors, creating a well-balanced garlic butter.

Brush the Knots: Brush the garlic butter mixture generously over each knot. Generous brushing ensures a flavorful and buttery coating, coating each knot thoroughly.

Bake: Bake in the preheated oven for 12-15 minutes, or until the knots are golden brown and the cheese is melted. Baking until golden brown ensures the knots are cooked through and the cheese is melted and gooey.

Serve: Remove from the oven and brush with additional garlic butter if desired. Serve warm with marinara sauce for dipping. Brushing with additional garlic butter enhances the flavor and adds a glossy finish, and serving with marinara sauce adds a tangy dipping option.