Appetizers & Sides,  Entrees,  Food

Pepperoni Garlic Knots

Pepperoni Garlic Knots

These doughy knots cooked in the cast iron skillet, end up being like a deep dish pizza appetizer with individual pieces each wrapped in flavor.

Ingredients

  • 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
  • 1/2 of homemade pizza dough or store bought
  • Homemade or store-bought pizza sauce for serving

Directions

  1. Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming stops. 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.
  2. On a lightly floured surface, roll or stretch to about 8 inches long and 4 inches wide. Cut crosswise into about 12 strips.
  3. 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.
  4. When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Transfer to oven and bake until golden brown and crisp, 20 to 25 minutes, check often.
  5. 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.

Source: Serious Eats

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