Ingredients:

• 3 cans of Pillsbury Pizza Crust
• ¾ tsp garlic powder
• 2 tbsp fresh thyme
• 1.5 8 oz blocks of feta cheese 
• 4 tbsp butter
• Salt and pepper to taste
• 3 cloves of garlic, minced
• ¼ of an 8 oz bottle of Elda’s Kitchen Garlic & Herb Sauce
• Parmesan cheese, shredded (for garnish)

Directions: 

Preheat oven to 400 degrees Fahrenheit 

Roll out each can of pizza crust one at a time. Sprinkle with ⅓ of each of the following ingredients: garlic powder, fresh thyme, and feta cheese crumbles.

Roll longways and seal the end along the length of each individual roll. Take a sharp knife and cut lengthwise from one end to the other. Then cut the two long rolls in half. This will give you 4 half rolls that are the same size and show parts of the filling. Take each of the 4 half rolls one at a time and tie them into a knot, pinching any filling that falls out back inside. 

Repeat with the other 2 cans of pizza crust. This will make 12 knots. Place them on parchment paper on a baking sheet and bake in the oven for 20 - 25 mins until starting to brown on top. 

While knots are in the oven, melt 4 tbsp of butter in a skillet over medium-high heat. Add garlic, salt and pepper, and cook garlic for 2-3 mins. Pour in ¼ bottle of Elda’s Kitchen Garlic & Herb Sauce and heat through until the mixture bubbles. Remove from heat. 

Once knots are cool enough to touch, place them in a bowl and pour the sauce mixture over them. Mix until all the knots are well-coated. Plate, top with parmesan cheese, and serve hot and fresh.