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.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 ounces (125 grams) 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 homemade (or store-bought pizza dough) dough
- 1/4 cup grated pecorino romano cheese
- 2 cups bread flour
- 1 teaspoon active dry yeast
- 3/4 teaspoon salt
- 3/4 cup water
- 1 1/4 teaspoons caster sugar
- 1 tablespoon vegetable oil
Instructions
- 1
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.
- 2
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.
- 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 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.
- 4
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.
- 5
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.