Serve these scrumptious rolls hot out of the oven. They’re as delicious as easy you will find in an Italian restaurant.

Makes 10 servings, 2 knots each

  • 1 package refrigerated ready-to-bake pizza crust dough (10 ounces)
  • 1 tablespoon, plus 2 teaspoons olive oil
  • 1 tablespoon whipped butter
  • 2 garlic cloves, minced
  • Dash oregano leaves
  1. Preheat oven to 425 F. Unroll dough and cut in half crosswise, then cut each half into ten 1-inch-wide strips, making 20 strips.
  2. Tie each strip of dough into a loose knot and arrange on nonstick baking sheet, leaving a space of about 1-inch between each knot. Set aside.
  3. In a small saucepan combine remaining ingredients and cook over medium heat until butter is melted, about 1 minute.
  4. Using a pastry brush, lightly brush half of the garlic-oil mixture evenly over each knot. Bake in middle of center oven rack until lightly browned, 10 to 12 minutes. Lightly brush knots evenly with the remaining garlic-oil mixture and transfer to serving plate. Serve immediately.

Each serving provides: 1/2 fat; 1 bread; 5 optional calories

Per serving: 100 calories; 2 g protein; 4 g fat; 13 g carbohydrate; 1 mg calcium; 144 mg sodium; 2 mg cholesterol

– from the book, “Simply Light Cooking, 250 Recipes from the Kitchens of Weight Watchers”

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