Garlic croissant knots

1 . Stage

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 . Stage

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