Open the tube of pizza dough and let it lay on the cookie sheet while you make the garlic, oil, butter and seasoning mix. Put the olive oil, butter and minced garlic into a microwave-safe bowl and heat it 1 minute or a little more to melt the butter. Stir together well. Add the basil, oregano and parsley flakes and stir some more.
Dip one side of the roll of pizza dough into the warmed, seasoned oil. Lay it oil side down on your cookie sheet and push and pull the dough so that you have a rectangle 12-15 inches in length and maybe 6 inches wide.
Turn the dough over so the top side is now lying in the oil on the cookie sheet. Push and pull it some more to get it the right shape and size.
Drizzle half the seasoned oil and minced garlic on top of the dough. Push it down and spread it out using the back of a spoon. Make sure the garlic pieces are embedded in the dough. Then, give it a liberal sprinkling of the parmesan-Romano shredded cheeses.
Slice the oiled dough across the short side into strips about 1 inch wide. Pick them up and pull them out to greater length, then tie each strip of dough into a simple knot. Lay the knots on the cookie sheet so they have a couple of inches between them. Bake about 12-15 minutes, until a nice, golden color. Immediately drop the baked knots into the bowl with the remaining half of the seasoned garlic oil and roll them around to coat them on all sides.