Recipe Update: Pull-Apart Pepperoni Garlic Knots

This is an updated version of the Pull-Apart Pepperoni Garlic Knots recipe I wrote for Serious Eats in 2014. The main changes are details in the cooking and process and using an oiled board to stretch and fold the knots in place of a floured one (a small detail but one that makes the whole thing easier and the knots even pull-apart-ier).

If you want to know about the development process, you can read the original article right here on Serious Eats.

Pull-Apart Pepperoni Garlic Knots

Every recipe I publish here is personally tested, tasted, and approved.

What I like about this recipe:

• Garlic knots are a classic flavor from my youth. This recipe presents them in a simple, shareable format.

• Adding pepperoni to the garlic mixture adds flavor and texture.

YIELD: Serves 4

ACTIVE TIME: 25 minutes

TOTAL TIME: 4 hours

Notes: You can make your own pizza dough (this is a good recipe), or use store-bought dough.

Ingredients:

2 tablespoons (30g) unsalted butter

2 tablespoons (30ml) extra-virgin olive oil, plus more for stretching and drizzling

4 ounces (120g) pepperoni, cut into small cubes (optional)

6 medium cloves garlic, minced (about 2 tablespoons)

Handful chopped fresh parsley leaves

Grated Parmesan cheese

1 pound homemade or store-bought pizza dough (see notes)

Homemade or store-bought pizza or marinara sauce for serving (I like Rao’s)

Directions:

1. Heat butter, oil, and pepperoni (if using) in a 10-inch cast iron skillet over medium heat. Cook, stirring, until pepperoni begins to crisp, about 2 minutes (if not using pepperoni, cook until foaming subsids, about 30 seconds). Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to a large bowl and stir in the parsley. Don’t wipe out the skillet.

2. On a lightly oiled surface, divide dough into four even pieces. Roll each piece into a snake and cut crosswise into six roughly even pieces.

3. Working one piece of dough at a time, stretch the piece into a small strip, roll in the oiled surface, and tie it into a knot. Toss the knots into the boil with the pepperoni/garlic mixture as you work. When all the knots are added, add a few heavy grates of parmesan cheese, toss gently with your hands until every knot is thoroughly coated in the mixture. Transfer the knots to the skillet in a single layer. Cover tightly with foil, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

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