Cut the crescent dough into 10 strips, then cut it in half for 20 pieces. Tie each piece in a knot.

Add the olive oil and 2 tablespoons of the butter to the cast-iron skillet (or oven-safe skillet).

Once the butter melts, add the garlic to the pan and cook for about one minute, until fragrant. Take it off the heat.

Add the knots to the pan. Spoon the garlic butter over the tops.

Bake for 10-12 minutes, until the knots are golden brown.

Remove from the oven and immediately add the remaining butter to the pan. Once melted, spoon it over the tops of the knots. Garnish with parsley and serve.