1/2 lb Lamonica's pizza dough

1 TBSP Melted Butter

Sea salt

1/2 Cup of Nutella

Flour, for dusting

​​​​Thaw Lamonica's Pizza Dough ball according to directions.

Preheat oven to 375 degrees Fahrenheit. 

On a clean, flour-dusted surface, roll out the pizza dough using a rolling pin and slice dough into 10 even pieces.

Roll each piece into a log and tie each log into a knot. 

Brush knots with butter and sprinkle tops with sea salt. Leave knots and allow 15 minutes of proofing. 

Place the slices on a parchment-lined cookie sheet and bake for about 40 minutes.

Make sure to rotate the knots halfway so that the darker knots are moved to the front and the lighter knots are moved to the back to achieve even coloring.

Remove and allow to cool for 10-15 minutes.

Remove the top twist of each knot to leave a hole for the Nutella to be inserted. Make the hole deeper if needed.

Use a piping bag to squeeze Nutella into the center of each knot through the top twist that was removed, Do not overfill the knots to prevent leakage.