Garlic croissant knots

• croissant dough↗350g g
• garlic butter75g g
• rosemary sprigs↗2

  leaves picked and chopped

• dips

  to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tin with baking parchment. Unroll the croissant dough and squeeze the perforated lines back together. Use a pizza cutter to cut the dough into 2cm thick strips, working across from one of the shorter edges. Roll each strip and place, swirl-side up in the tin. Arrange the rolls randomly.

2. 2

   Melt the butter with the rosemary and pour it over the rolls. Bake for 40 mins until golden brown. Serve with your favourite dips.