2 tablespoons unsalted butter, melted
1 tablespoon minced fresh parsley
2 cloves garlic, crushed through press
1 (11-ounce) can refrigerated soft breadstick dough,
    separated into 12 strips

Preheat oven to 375 degrees F.

In small cup, stir together butter, parsley and garlic.

On flat work surface, roll each strip of dough into 12-inch long rope; tie each rope into single knot. Place on ungreased baking sheet, spacing knots about 1 inch apart. Brush knots evenly with garlic-butter mixture. Bake for 16 to 18 minutes or until bread knots are golden-brown and slightly crisp.

Serve warm.

Per serving: Makes 12 knots. Per knot: 85 calories, 2 g protein, 12 g carbohydrate, 3 g fat, 0 fiber, 5 mg cholesterol, 176 mg sodium