Easy Pull-Apart Pepperoni Garlic Knots Recipe

These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.

Note: Because of how intensely flavored these garlic knots are, this is one case where store-bought dough (which is often under-seasoned) works just as well as homemade. So feel free to take the easy road here and use pre-made pizza dough—you won't be sacrificing any flavor.

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Active: 30 mins

Total: 5 hrs

Serves: 4 to 6 servings

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2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving

Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.
On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

Special equipment

10-inch cast iron skillet

This Recipe Appears In

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Nutrition Facts (per serving)
429	Calories
25g	Fat
38g	Carbs
13g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	429
% Daily Value*
Total Fat 25g	32%
Saturated Fat 9g	45%
Cholesterol 41mg	14%
Sodium 856mg	37%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 13g
Vitamin C 5mg	23%
Calcium 153mg	12%
Iron 3mg	15%
Potassium 182mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.