1/2 tbsp finely chopped rosemary
1/2 tbsp finely chopped thyme
½  cup grated Parmigiano-Reggiano  (1 oz)
1 ½  tbsp All Things Sicilian seasoned salt
¼ tsp pepper
¼ cup basil oil
20 0z Box  PaneBelle  Pizza & Bread Dough (proofed)

Preheat oven to 400 degrees.  Lightly oil 2 baking sheets.
Stir together rosemary, thyme, grated cheese, 1 tbsp seasoned salt and ¼ tsp pepper in a small bowl.
In another bowl stir together basil oil and remaining ½ tbsp seasoned salt.
Divide dough in half keeping other half covered with a kitchen towel.
On a lightly floured surface, gently roll out half the dough into a flat rectangle.
Crosswise, sprinkle half the dough with herb mixture, fold dough crosswise in half and roll lightly to form a rectangle.
Cut lengthwise into 1 inch wide strips with a pizza wheel.
Keep strips covered with kitchen towel as you knot each strip and place on baking sheet.
Brush each strip with basil oil mixture.
Let stand while you roll out and form knots with other half of dough.
Place knots on second baking sheet and let stand 5 minutes.
Bake bread knots switching the baking sheets position on racks after 10 minutes.
Continue baking until golden for another 10-15 minutes.