Step

• 1

  Shape the knots: Line a pizza peel or the backside of a rimmed baking sheet with parchment paper. With a metal bench scraper or knife, portion the dough into 16 even-sized pieces. (This can be approximate; no need for a scale.) Stretch and/or roll the dough into 6-inch-long logs about 1/2-inch thick, and tie each into a knot. Place the knots on the parchment paper and cover with a clean kitchen towel or large inverted bowl and let rise for 30 minutes.

• 2

  When ready to cook, place a pizza stone directly on the grill grates of your Traeger and preheat the grill with the lid closed to 450°F.

• 3

  In a small bowl, combine the melted butter, olive oil, garlic, parsley, rosemary, salt, and red pepper flakes. In batches, toss the knots in the garlic butter mixture to coat, then return to the parchment paper. Top with grated Parmesan cheese.

• 4

  Slide the parchment paper with the garlic knots a directly on the pizza stone, close the lid and cook until the knots are golden and the garlic and herbs are lightly cooked, about 12 minutes.

  450 ˚F / 232 ˚C

  00:12

• 5

  Serve the knots warm with marinara for dipping. Enjoy!