Easy Pull-Apart Pepperoni Garlic Knots Recipe
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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.
Recipe Facts
Ingredients
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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4 ounces pepperoni, cut into 1/4-inch squares
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Pinch red pepper flakes
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6 medium cloves garlic, minced (about 2 tablespoons)
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1/4 cup chopped fresh parsley leaves
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2 tablespoons minced fresh chives (optional)
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1/2 cup grated Parmesan cheese, plus more for sprinkling
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Flour for dusting
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1 pound homemade or store-bought pizza dough (see note)
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1/4 cup grated Pecorino Romano cheese
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Homemade or store-bought pizza sauce for serving
Directions
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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.
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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.
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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.
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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.
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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
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Nutrition Facts (per serving) | |
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429 | Calories |
25g | Fat |
38g | Carbs |
13g | Protein |
Nutrition Facts | |
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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. |