Prepare eight roughly 2-ounce meatballs from my Garlic and Herb Meatballs recipe, omitting its BBQ glaze. Sear until browned, then finish in a 400°F oven until cooked through. Reserve extra meatballs for another meal.

Cook the diced onion until softened. Add tomato paste and cook briefly. Stir in the crushed tomatoes, a little sugar and all-purpose seasoning to taste. Simmer, then blend until smooth. Lightly coat the cooked meatballs with marinara and reserve the rest for dipping.

Cut the pizza dough into eight even pieces. Add some of the 1.5 cups mozzarella and one sauced meatball to each piece. Pull the dough around the filling and pinch the seams closed. Place seam-side down on a prepared baking sheet.

Bake at 400°F until the dough is puffed and golden and the filling is hot.

Melt the butter. Stir in the roasted garlic (or fresh garlic), parsley, buttery garlic pepper seasoning and all-purpose seasoning. Brush the warm knots with garlic butter, sprinkle with Parmesan, and serve with remaining marinara.