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

You can adapt these knots to fit what you have on hand or your family’s preferences while still keeping the spirit of a simple, comforting snack. For a slightly sharper flavor, swap the mild white cheese for white cheddar or provolone; for a creamier interior, use a low-moisture mozzarella. If you prefer a stronger garlic note, increase the garlic powder in the butter or add a small pinch of onion powder.

To keep the 4-ingredient idea intact but change the profile, use a different herb blend in the butter, such as dried oregano and basil, or simply dried parsley for a milder, classic pizzeria taste. For smaller bites, cut the dough into 10–12 strips instead of 8 and reduce the baking time by a few minutes, watching closely so they don’t over-brown. If you’d like a crisper exterior, bake directly on a metal sheet pan without parchment and move the pan closer to the bottom of the oven for the last 3–4 minutes.

Food safety tips: Use deli roast beef that has been kept refrigerated at or below 40°F (4°C) and is within its use-by date. Avoid leaving the knots with meat and cheese at room temperature for more than 2 hours (or 1 hour if the room is very warm). Reheat leftovers thoroughly in a 350°F (175°C) oven until the centers are hot and the cheese is remelted; this helps maintain texture better than microwaving. Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3 days.