Easy Pull-Apart Pepperoni Garlic Knots
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Unrated
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Prep Time
30 mins
-
Cook Time
20 mins
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Resting time
2 hrs
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Servings
6 people
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Calories
589 kcal
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Course
Bread
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Cuisine
International
Easy Pull-Apart Pepperoni Garlic Knots
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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.
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Ingredients
- 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 parsley chopped, fresh
- 2 tablespoons green onion chopped
- 1/2 cup Parmesan Cheese grated
- 1 pound (500 grams) pizza dough homemade or store-bought
- 1/4 cup Pecorino Romano cheese grated
Homemade dough
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Recipe Source: Serious Eats
- If using store-bought pizza dough, you may skip the first step. Cut and shape the pizza dough into knots, toss them thoroughly 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 in your kitchen.
Nutrition Information
Show Details
Serving
6people
Calories
589kcal
(29%)
Carbohydrates
70g
(23%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
40mg
(13%)
Sodium
1337mg
(56%)
Potassium
150mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
446IU
(9%)
Vitamin C
5mg
(6%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 589kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 1337mg | 56% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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