Pull off a handful of prepared refrigerated pizza dough (about 1/3 cup) and roll it between your hands until you get a tube about 7 inches long. Roll the tube in the olive oil on the cookie sheet and then tie the tube of dough into a knot. Repeat this process until you have used all of the dough.
Brush the tops of the knots with a little more olive oil and bake at 425° F (218° C) for 10 minutes.
Make the garlic butter
While the knots are baking, mix 1/2 cup of melted vegan butter, 4 cloves minced garlic, 2 tablespoons fresh chopped parsley, and 1 tablespoon fresh chopped chives (or green onion.)
After 10 minutes of baking, take the knots out of the oven and brush them generously with the garlic butter.
Place them back in the oven for 5-7 additional minutes until golden brown. Sprinkle with some coarse salt if desired and serve warm.
Notes
Be sure to brush on the garlic butter towards the end of baking or the butter and garlic will burn.
For cheesy garlic knots - Add 2 teaspoons of nutritional yeast or vegan parmesan to the butter mixture.