Instructions

 
1. If your cranberry sauce is particularly chunky, roughly chop until small pieces of cranberries remain. Preheat oven to 400º and line a large baking sheet with parchment.

2. On a lightly floured surface, divide dough into 2 pieces. Roll out one piece to a 12″-by-6″ rectangle. Sprinkle with garlic powder. Dollop 4 to 5 tablespoons cranberry sauce onto rectangle. With long side of rectangle facing you, tightly roll dough into a log.

3. With a sharp knife, slice down center of log lengthwise so you have 2 strips of dough with exposed cranberry interior. Cut each strip into 2 pieces crosswise.

4. Place a piece of brie in center of strip. Carefully tie a knot around cheese (don’t worry if it isn’t perfect). Transfer to prepared sheet, tucking in any exposed ends to make a neat knot. This will be a messy process, and you may lose some filling, but that’s okay! Repeat with remaining dough.

5. Bake knots until golden brown, 22 to 25 minutes.

6. Meanwhile, in a small saucepan over medium heat, melt butter. Add garlic and rosemary and cook, stirring, until fragrant, 2 to 3 minutes. Remove from heat. Add sage and salt and stir to combine.

7. Transfer knots to a large bowl. Pour garlic butter over and sprinkle with 3 tablespoons Parmesan, then gently toss to combine.

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