Easy Pull-Apart Pepperoni Garlic Knots
Published Nov 22, 2023
Updated Nov 21, 2024
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Easy Pull-Apart Pepperoni Garlic Knots are cheesy, buttery, and delightfully fluffy. They're perfectly served as a delicious appetizer, side dish, or savory snack and the best for sharing on any occasion.
Table of Contents
Easy Pull-Apart Pepperoni Garlic Knots Recipe
Easy pull-apart pepperoni garlic knots recipe introduces a delicious and savory baked snack and appetizer everyone will love.
Each knot is flavorful, garlicky, and infused with crunchy pepperoni. The bread is baked to a perfect golden brown and crispy on the outside, while the inside remains moist and fluffy. Dipping these fresh out-of-oven pull-apart pepperoni garlic knots in marinara sauce or other dipping sauce is absolutely delightful and enjoyable.
Why This Recipe Works
Easy pull-apart pepperoni garlic knots are quick to prepare, especially if you use the pre-made pizza dough. It’s effortless and results are always guaranteed.
The “pull-apart” aspect of the recipe makes it perfect for sharing at gatherings. It’s a great recipe for parties, game day gatherings, or simply as a tasty snack.
it’s also a comfort food to have whenever you are craving something savory and delicious. The combination of cheese, garlic, and pepperoni in a bread-based dish is reminiscent of classic comfort food flavors, making it a popular and satisfying option.
Recipe Ingredients
Homemade easy pull-apart pepperoni garlic knots recipe calls for a few simple ingredients below.
- Unsalted butter
- Olive oil
- Pepperoni
- Paprika
- Garlic
- Fresh parsley
- Green onion
- Grated parmesan cheese
- Homemade (or store-bought pizza dough) dough
- Grated pecorino romano cheese
See the recipe card for full information on ingredients.
How To Make Easy Pull-Apart Pepperoni Garlic Knots
Making this ultimate pull-apart pepperoni garlic knots is quick and simple.
First, prepare the dough if you don’t want to buy it from the grocery store. Simply combine all ingredients and knead into a smooth dough. Cover and let the dough rise for 30 minutes until doubled in size.
Meanwhile, melt the butter and olive oil in a frying pan over medium heat. Add pepperoni and stir-fry until crispy. Add more flavors by adding paprika, garlic, parsley, and green onion. Turn off the heat and stir in grated parmesan cheese.
Next, bring the dough to a floured surface. Divide and roll out the dough into an oblong. Cut into equal strips and tie to knots. Toss the knots in the frying pan with a spoon, then transfer them to the baking pan in a single layer. Cover and let them rise until doubled in size.
Preheat the oven to 400°F (200°C), sprinkle with grated pecorino romano cheese, and bake for 20 minutes until golden brown and crispy.
Baking Tips
For the best result, please follow my tips below.
- If using store-bought pizza dough, you may skip the first step. Cut and shape the pizza dough into knots, toss them thoroughly in the pepperoni garlic mixture, and transfer to the baking pan. Cover with plastic wrap and let them rise for 1 hour at room temperature until doubled in size.
- You can bake the bread in a baking pan or a cast iron skillet. If you make the easy pull-apart pepperoni garlic knots in a cast iron skillet, you can cook the pepperoni garlic mixture and bake the bread in the same skillet without wiping off the oil.
- When making homemade bread dough using the recipe above, you can adjust the amount of water. Different flour brands have varying levels of moisture absorption. Slowly add more water while kneading until you achieve a smooth, elastic dough.
- Ensure that the dough rises properly; it should double in size during the rising period. This step ensures a light and airy texture in your knots. The proofing time may vary depending on the temperature in your kitchen.
Frequently Asked Questions
Yes, you can prepare the dough and store it in the refrigerator overnight. Bake them when you’re ready.
You may store the leftover easy pull-apart pepperoni garlic knots in an airtight container and refrigerate them for up to 5 days or freeze them for longer storage.
To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until they are heated through and crispy.
This recipe has 589 calories per serving.
What To Serve With Pepperoni Garlic Knots
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Pull Apart Garlic Bread
- Garlic Herb and Cheese Pull Apart Bread
- Easy Cheesy Pull-Apart Rolls
- Sausage Rolls
Easy Pull-Apart Pepperoni Garlic Knots
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (28 g) olive oil
- 4 ounces (125 grams) (113 g) pepperoni, finely chopped
- 1 pinch paprika (or red pepper flakes)
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons green onion, chopped
- 1/2 cup grated parmesan cheese
- 1 pound (500 grams) (450 g) homemade (or store-bought pizza dough) dough
- 1/4 cup grated pecorino romano cheese
Homemade dough
- 2 cups (265 g) bread flour
- 1 teaspoon (4 g) active dry yeast
- 3/4 teaspoon (4 g) salt
- 3/4 cup (160 g) water
- 1 1/4 teaspoons (5 g) caster sugar
- 1 tablespoon (13 g) vegetable oil
Instructions
- Combine all ingredients in a mixing bowl to prepare the dough. Knead the dough for 5 to 8 minutes until smooth, using either a stand mixer or your hands. Cover the dough with plastic wrap and let it rise at room temperature for 30 minutes, or until doubled in size.
- Meanwhile, melt the butter and olive oil in a frying pan over medium heat. Add the chopped pepperoni and stir-fry for 2 minutes, or until crispy. Add the paprika, garlic, parsley, and green onion, and stir constantly until aromatic. Turn off the heat and stir in the grated Parmesan cheese. Set aside.
- Once the dough has doubled in size, transfer it to a floured surface and divide it into two equal pieces. Roll each piece out into an 8 x 4 inch (20 x 10 cm) oblong. Cut each oblong crosswise into 12 strips and shape each strip into a knot. Sprinkle some flour on top to prevent the knots from sticking together.
- Place all the dough knots into the frying pan and toss them with a spoon to ensure each one is coated with the pepperoni mixture. Transfer the knots to a baking tray in a single layer and pour the remaining mixture over them. Drizzle with additional olive oil, if desired. Cover the dough with plastic wrap and let it rise for another 40 minutes to 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C). Top the knots with grated Pecorino Romano cheese and bake for 20 minutes, or until golden brown and crispy. Remove the baking pan from the oven and brush the knots with melted butter to enhance the flavor. Serve with pizza sauce, if desired.
Video
Notes
- If using store-bought pizza dough, you may skip the first step. Cut and shape the pizza dough into knots, toss them thoroughly in the pepperoni garlic mixture, and transfer to the baking pan. Cover with plastic wrap and let them rise for 1 hour at room temperature until doubled in size.
- You can bake the bread in a baking pan or a cast iron skillet. If you make the easy pull-apart pepperoni garlic knots in a cast iron skillet, you can cook the pepperoni garlic mixture and bake the bread in the same skillet without wiping off the oil.
- When making homemade bread dough using the recipe above, you can adjust the amount of water. Different flour brands have varying levels of moisture absorption. Slowly add more water while kneading until you achieve a smooth, elastic dough.
- Ensure that the dough rises properly; it should double in size during the rising period. This step ensures a light and airy texture in your knots. The proofing time may vary depending on the temperature in your kitchen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
