1. Line a large rimmed baking sheet with parchment paper. Divide the pizza dough into 4 equal pieces.

2. Working with 1 piece at a time, flatten the dough into a rectangle about 4 inches by 6 inches.

3. Cut each rectangle into 4 strips, each about 1 inch wide. Roll each strip into a rope about 8 inches long, then tie it into a knot. Place the knots on the prepared baking sheet, leaving a little space between them.

4. Loosely cover the knots and let them rise at room temperature for 30 to 40 minutes, until slightly puffy.

5. Preheat the oven to 400°F.

6. While the oven heats, melt the butter in a small saucepan over medium heat. Stir in the minced garlic, Italian seasoning, crushed red pepper if using, garlic powder, and salt. Cook for about 1 minute, stirring constantly, until fragrant. Remove from the heat.

7. Brush the tops of the dough knots with part of the garlic butter. Stir the parsley into the remaining butter mixture.

8. Bake for 12 to 15 minutes, until the knots are golden brown.

9. As soon as they come out of the oven, brush the warm knots with the remaining garlic butter and sprinkle with the Parmesan.

10. Serve warm with marinara sauce on the side.