Easy Pull-Apart Pepperoni Garlic Knots

Easy Pull-Apart Pepperoni Garlic Knots are cheesy, buttery, and delightfully fluffy.

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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

Step 1

– Prepare the dough by combining all ingredients in a mixing bowl. Knead the dough for 5 to 8 minutes until smooth, either using a stand mixer or your hands. Cover the dough with plastic wrap and let it rise for 30 minutes at room temperature until doubled in size.

Step 2

– Meanwhile, melt the butter and olive oil in a frying pan over medium heat. Add chopped pepperoni and stir-fry for 2 minutes until crispy. Add paprika, garlic, parsley, and green onion, and consistently stir until aromatic. Turn off the heat and stir in grated parmesan cheese. Set it aside.

Step 3

– 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 inches (20 x 10 cm) oblong. Then, cut it crosswise into 12 strips and shape each into a knot. Sprinkle some flour on top to prevent them from sticking together.

Step 4

– Place all 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 more olive oil on top if desired. Cover the dough with plastic wrap and let it rise for another 40 minutes to 1 hour, or until doubled in size.

Step 5

– Preheat the oven to 400°F (200°C). Top the knots with grated pecorino romano cheese, and bake for 20 minutes until golden brown and crispy. Remove the baking pan from the oven and brush with melted butter to enhance the flavor. Serve with pizza sauce if desired.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.