Preheat the oven to 400ºF (204ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut the pizza dough into 12 equal pieces. Roll each piece into a 6-8" long rope. Allow to rest while you prepare the garlic butter.
In a small saucepan over medium heat, melt the butter and the garlic, then allow to cook for 2-3 minutes. Remove from heat, then stir in the oregano, basil, and salt. Set aside.
Form each rope of dough into a knot: grab each end separately and form the dough into a knot by crossing the ends over, tucking one end under the other, and looping it through the hole so it pokes out of the top. You can tuck the other end under the bottom of the knot or leave it out. Place formed knot onto the prepared baking sheet.
Brush each knot with the seasoned butter. Bake knots for 15-18 minutes, or until golden brown. Remove from the oven and brush an additional time with remaining seasoned butter, then sprinkle each knot with grated cheese. Serve immediately with marinara as dipping sauce or as a side. Store leftovers covered tightly at room temperature, up to 4 days. Reheat in the microwave for 10-12 seconds before serving. Knots freeze well, up to 2 months. Thaw in refrigerator and warm as needed.