¾ cup shredded mozzarella cheese (or a little more if needed)
2 tablespoon mayonnaise
1½ tablespoons finely minced garlic
½ teaspoon chili flakes, or more to taste
Dough and Egg Wash
1 13.8 oz package store bought pizza crust, such as Pillsbury, fully defrosted if frozen
Pinch of salt
Garlic salt, for sprinkling
Marinara sauce, for dipping
Make the filling: Preheat the oven to 400°F.Combine the cheese, mayonnaise, garlic, and chili flakes in a bowl.
Build the knots: Make room on your counter and lightly flour a work surface. Roll the dough into an 12 x 8 -inch square. Use a pizza cutter or sharp knife to cut the dough in half lengthwise (two 12 x 4-inch strips), then cut across to form twelve 2 x 4-inch pieces. Add 1 tablespoon of the filling down the center of each strip, leaving room around the edges to seal. Wrap the dough around the stuffing and seal by pinching it together firmly with your fingers into a cylinder. Tie the cylinder into a knot so that just a little bit of the ends stick out. Continue with the remaining dough strips and filling and arrange on a parchment-lined baking sheet. Whisk the eggs together in a bowl with the water and salt and brush the garlic knots with the egg wash.
Sprinkle the knots with garlic salt and bake until golden, 13 to 14 minutes. Cool slightly and serve with marinara sauce.