Garlic Pepperoni Knots

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 pound store-bought pizza dough (see notes)

• 1/4 cup grated Pecorino Romano cheese

• Homemade or store-bought pizza sauce for serving

Preparation:

• Heat butter and oil in a large cast iron skillet over medium heat until butter melts. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, about another minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in 1/2 cup of Parmesan cheese. Do not wipe out skillet.

• On a floured surface, divide dough into 2 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 crossways into 12 strips. Repeat with other half of dough.

• 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. These can also be refrigerated until doubled in size, approx. 12 to 16 hours.

• When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap skillet with garlic knots and sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

• 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.

Many Thanks to Serious Eats for this recipe

Urban Cowgill
Dec 2023