Prepare baking pans by lining them with parchment paper and spraying with non-stick spray. Open the can and roll out the pizza dough. You want to form it into a large rectangle. Cut the rectangle in half so that you have 2 equal squares of dough.
Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough. Roll each strip into an 8 inch rope. Tie the rope into a knot. Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
Lightly cover the pans and allow the knots to rise until doubled in size. Heat the oven to 400°F. Melt butter and stir in seasonings: garlic powder, oregano, and parsley. When the knots have finished rising, brush on the butter mixture, and save some for later.
Place any leftover garlic knots into an airtight container, or a Ziploc bag with the excess air squeezed out. Then they can either be stored at room temperature for 2 to 3 days or in the fridge for up to one week.