Lightly grease the sheet pan and set aside. In a bowl, combine the melted butter, minced garlic, Italian seasoning, and Parmesan cheese, then set the garlic butter mixture aside. Place one frozen layer of Bridgford Breadstick Dough on a work surface and allow it to thaw just until pliable. For easier handling, do not let the dough thaw completely.

Using a knife, cut each breadstick in half to create forty-eight breadsticks, each approximately 5 inches long. Tie each breadstick into a loose knot, tuck the ends underneath, and arrange them on the prepared sheet pan, leaving 2 to 3 inches between each knot. Brush lightly with the garlic herb butter mixture and allow the knots to rise in a warm place until doubled in size.

Bake in a preheated 325 degree convection oven for approximately 15 minutes, or until golden brown. Remove from the oven, brush with additional garlic herb butter, cool slightly on a wire rack, and serve warm.

Yield: 48 Garlic Knots.