Do you love pizza crust? Make these garlic knots with store-bought frozen pizza dough. Eat them warm, soft and fragrant right out of the oven. Eat them later when they are as crunchy as a pretzel or, um, leftover pizza crust. The knots are good plain or dipped into warm pizza sauce. (If using canned, look for organic Muir Glen brand.)

We recommend brushing the knots with extra-virgin olive oil and sprinkling with garlic salt. You can also brush them with melted butter infused with crushed fresh garlic. If you put them in a bag to shake them with coating, their "legs" will break off.

GARLIC KNOTS

PG tested

• 2 (1-pound loaves) frozen pizza dough, thawed
  
• 2 to 4 tablespoons olive oil
  
• Garlic salt
  

Put oven racks in upper and lower thirds of oven and preheat the oven to 400 degrees. Lightly spritz 2 large baking sheets with nonstick spray. Divide dough in half. Roll one half into a 10-inch square. If the dough is really elastic, allow it to rest a minute or two.

Cut the square in half with a sharp knife to make 2 rectangles. Cut crosswise into strips about ³/₈ to ¹/₂ inch wide by 6 inches long. Gently tie each strip into a loose knot, pulling ends slightly to secure. Arrange knots an inch apart on the baking trays. Roll out remaining dough, and tie into knots.

Bake, turning sheets halfway through the baking, until golden. It will take anywhere from 18 to 25 minutes depending how thick you made the strips.

Remove the knots from the oven and brush generously with olive oil. Sprinkle generously with garlic salt. Remove to a rack to cool, or place into a basket and serve while they are still warm. Watch them disappear. Makes about 4 to 5 dozen knots.

Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350-degree oven until hot, 3 to 5 minutes, then brush and sprinkle.

-- Adapted from Gourmet

Homemade Garlic Salt: Place 1 tablespoon kosher salt and 1 tablespoon garlic powder into a mortar; using the pestle, crush the mixture moderately fine. If you have a spice grinder (aka, an extra electric coffee bean grinder), use that, pulsing the mixture.