Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section. ​

Cut dough into even pieces. Tie each piece into a knot and place inside of a baking dish.​

Bake 12 minutes on 425 degrees or until the knots begin to brown.​

Crush the garlic over the knots as evenly as possible. Pour butter over the knots and sprinkle parmesan on top. Garnish with diced chives, if desired.​​​

Serve hot with Italian foods such as pasta or as an appetizer or side.