Preheat oven to 425 F.
In a small saucepan, melt the butter.
Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
Lightly dust a work surface with flour.
Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
Brush tops of dough with butter mixture. Fold dough over on top of itself.
Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don't have to get too particular in how wide they are on how straight they are cut.
Grab ends of each strip and 'tie' them into a knot. Gently, don't pull on the ends real hard or the dough will break.
Lay knots onto a baking sheet (you'll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don't cook too fast.
Bake 18-20 minutes or longer depending on how golden brown you want your knots.
Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.