Easy Pull-Apart Pepperoni Garlic Knots

Easy Pull-Apart Pepperoni Garlic Knots

#bread #cast iron #cheese #easy #game day #garlic #garlic knot #pepperoni #pizza #snack

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. Your guests will demand you make time and time again. Good thing they're easy as well!

👥 6 servings 🍽️ Snack, Appetizer, Appetizers and Hors d'Oeuvres, Pizza, Snacks, Yeast Bread, Bread ⏱️ Prep Time: 4 hours 🔥 Cook Time: 45 minutes 🌍 Italian 👤 J. Kenji López-Alt 📖 https://www.seriouseats.com/easy-pull-apart-pepperoni-garlic-bread-recipe

🥘 Ingredients

Dough

Coating

  • Parmesan cheese
    1/2 cup
  • chopped fresh parsley leaves
    1/4 cup
  • extra-virgin olive oil
    2 tbsp
  • garlic (minced)
    6 cloves
  • minced fresh chives
    2 tbsp
  • pepperoni (cut into 1/4-inch squares)
    4 ounces
  • pizza dough (homemade or store-bought)
    1 pound
  • red pepper flakes
    pinch
  • unsalted butter
    2 tbsp

Cooking

  • Parmesan cheese
  • Pecorino Romano cheese
    1/4 cup
  • extra-virgin olive oil

🍳 Cookware

  • 10-inch cast iron skillet

Dough

  1. 1
    If making your own pizza dough, use 1.25x the recipe for pizza , which produces 1 lb 4 oz. This fits about perfectly in a 10-inch cast iron pan. You can also buy pre-made pizza dough.
    pizza: 1.25

Coating

  1. 1
    Heat unsalted butter and extra-virgin olive oil in a 10-inch cast iron skillet over medium heat until the butter melts and foaming subsides. Add pepperoni and cook, stirring, until the pepperoni begins to crisp, about ⏱️ 2 minutes .
    unsalted butter: 2 tbsp, extra-virgin olive oil: 2 tbsp, pepperoni: 4 ounces (cut into 1/4-inch squares)
  2. 2
    Add red pepper flakes and garlic and cook, stirring, until fragrant, about ⏱️ 1 minute . Add chopped fresh parsley leaves and minced fresh chives and stir to combine. Transfer the mixture to a large bowl and stir in Parmesan cheese . Do not wipe out the skillet.
    red pepper flakes: pinch, garlic: 6 cloves (minced), chopped fresh parsley leaves: 1/4 cup, minced fresh chives: 2 tbsp, Parmesan cheese: 1/2 cup
  3. 3
    On a lightly floured surface, divide pizza dough into 2 even pieces. Working one piece at a time, roll or stretch it into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with the other half of the dough.
    pizza dough: 1 pound (homemade or store-bought)
  4. 4
    Tie each strip into a knot and transfer to the bowl with the pepperoni and garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in the mixture. Transfer the knots to the skillet in a single layer. Drizzle with more extra-virgin olive oil , cover tightly with plastic, and set aside until doubled in size, about ⏱️ 4 hours . Alternatively, refrigerate until doubled in size, ⏱️ 12-16 hours .
    extra-virgin olive oil

Cooking

  1. 1
    When ready to bake, preheat the oven to 425°F (220°C) and adjust the oven rack to the center position. Unwrap the garlic knots. Sprinkle with Pecorino Romano cheese . Transfer to the oven and bake until golden brown and crisp, about ⏱️ 25-30 minutes .
    Pecorino Romano cheese: 1/4 cup
  2. 2
    Remove from the oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan cheese . Serve right away with warmed sauce on the side.
    extra-virgin olive oil, Parmesan cheese