My grandpa started making these for Sunday family dinners and it only takes 4 ingredients

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large white ceramic baking dish or platter that is oven-safe, so you can serve the knots right from it.
In a small bowl, stir together the melted butter, garlic powder, and dried Italian herbs (or dried parsley). Set this garlic butter aside; it will be your glaze before and after baking.

Unroll the refrigerated pizza dough onto a lightly floured surface or a piece of parchment. Gently press it into a rectangle about 12 x 10 inches, keeping the thickness even so the knots bake uniformly.
Using a sharp knife or pizza cutter, slice the dough into 8 long strips, cutting from the short side so each strip is about 1 1/4 to 1 1/2 inches wide. Don’t worry if they’re not perfectly even—these are rustic and forgiving.
Divide the roast beef into 8 portions. Lay a portion of roast beef along the length of each dough strip, keeping it mostly in the center and leaving a little space at each end so the meat doesn’t spill out as you twist.
Sprinkle or lay the white cheese over the roast beef on each strip. If using slices, tear them into narrower pieces so they fit along the strip without hanging too far over the edges.

Working one strip at a time, gently stretch it just a bit, then twist the dough around the filling by holding each end and turning in opposite directions to create a spiral. Carefully tie the twisted strip into a loose knot, tucking the ends under so the cheese stays mostly enclosed.
Arrange the knots on the prepared baking sheet or in the ceramic baking dish, leaving a little space between each for expansion. If any cheese peeks out, pinch the dough around it to help seal.
Brush the tops and sides of each knot generously with about half of the garlic butter mixture. This first coat helps the dough brown and gives that glossy, bakery-style finish.

Bake the knots in the preheated oven for 15–20 minutes, or until the dough is puffed, deep golden brown, and the cheese is melted and starting to bubble at the edges. Rotate the pan once during baking if your oven browns unevenly.
Remove the knots from the oven and immediately brush them with the remaining garlic butter while they’re still hot. This final coat soaks in and gives them that melt-in-your-mouth texture and extra flavor.
Let the knots cool for 5 minutes so the cheese can set slightly, then transfer them (if desired) to a clean white ceramic serving platter for a cozy, family-style presentation. Serve warm and enjoy while the cheese is still soft and stretchy.
Variations & Tips