Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly flour your work surface to prevent the dough from sticking. Let refrigerated pizza dough sit at room temperature for 10 minutes to make rolling easier.

Divide the pizza dough into 12 equal pieces. Roll each piece into a 6-inch rope, then tie into a simple knot by forming a loop and pulling one end through. Place them on your prepared baking sheet, spacing them about 2 inches apart.

Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in salt, pepper, and Italian seasoning.

Brush each knot generously with half the garlic butter mixture. Bake for 15-18 minutes until the tops are golden brown and the knots sound hollow when tapped gently.

Remove from oven and immediately brush with remaining garlic butter. Sprinkle generously with Parmesan cheese and fresh parsley while the knots are still hot, allowing the cheese to melt slightly into the crevices.