Preheat the oven to 350 degrees F. Wrap the head of garlic in a small sheet of foil and place on a baking sheet or in a baking dish. Transfer to the oven to roast for 1 hour. Carefully remove it from the foil. Allow the head of garlic to cool and press the roasted garlic out of the cloves and into a bowl.
To the bowl with the garlic, add the butter, minced Italian parsley, salt, crushed red pepper and oregano. Mix and mash it together until combined. Give it a taste and add a bit more salt if needed.
Lightly flour your work surface and divide the dough into twelve pieces. Listen, this doesn’t have to be perfect. We just want the twelve pieces to be sorta the same size so it all bakes evenly.
Roll and stretch each piece until it’s about 5 inches long. Spread about a half of teaspoon of the butter mixture onto the piece of dough and sprinkle it with a bit of mozzarella, pressing it into the butter. Tie the strip of dough into a knot and transfer it to the cast iron skillet. Repeat until you’ve worked your way through all of the strips of dough.
Brush the top with a bit of the remaining butter (if any) and cover the knots with a clean kitchen towel. Allow it to rise until it’s doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Uncover the cast iron skillet and transfer to the oven to bake for 20 minutes. At the 20-minute mark, sprinkle the top with the remaining 1 cup of mozzarella and bake for an additional 5 to 10 minutes, or until the tops of the knots are golden brown. Top with more Italian parsley and crushed red pepper (if you like it spicy!).