Naughty Knots

If your cranberry sauce is chunky, chop it until you have small pieces of cranberries. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

On a lightly floured surface, divide the dough into 2 pieces. Roll out one piece into a 12-by-6-inch rectangle. Sprinkle it with garlic powder, then dollop 4 to 5 tablespoons of cranberry sauce onto the rectangle. Roll the dough tightly into a log, starting from the long side facing you.

Using a sharp knife, slice down the center of the log lengthwise, creating 2 strips of dough with exposed cranberry interior. Cut each strip crosswise into 2 pieces.

Place a piece of brie in the center of each strip. Carefully tie a knot around the cheese, tucking in any exposed ends to make a neat knot. Don’t worry if it’s not perfect! Repeat with the remaining dough.

Bake the knots until they’re golden brown, about 22 to 25 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and rosemary, cooking until fragrant, for about 2 to 3 minutes. Remove from heat, then add sage and salt, stirring to combine.

Transfer the knots to a large bowl, then pour the garlic butter over them. Sprinkle with 3 tablespoons of Parmesan, gently tossing to combine.

Arrange the knots on a platter and sprinkle with the remaining 1 tablespoon of Parmesan.

Enjoy your flavorful, festive knots!