Easy Pull-Apart Pepperoni Garlic Knots
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.
Servings: 6 people
Calories: 629kcal
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
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Recipe Source: Serious Eats
Tips:
- If using store-bought pizza dough, you may skip the first step. Cut and shape the pizza dough into knots, toss them well 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.
Nutrition
Serving: 6people | Calories: 629kcal | Carbohydrates: 76g | Protein: 22.8g | Fat: 27.9g | Cholesterol: 42mg | Sodium: 1332mg | Fiber: 2.8g | Sugar: 8.1g | Calcium: 189mg | Iron: 1mg