Easy Pull-Apart Pepperoni Garlic Knots

J. Kenji Lopez-Alt has been one of my favorite food writers for some time now, and I finally got around to making one of his recipes for a family dinner.  One of my family members is not very adventurous when it comes to new food but she ate half of the garlic knots.  I'd consider it a success.

I can't even tell you how many hours I've spent reading Food Lab articles.  Let's just say it was worth it for this recipe.

Easy Pull-Apart Pepperoni Garlic 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 homemade or store-bought pizza dough (see note above)
• 1/4 cup grated Pecorino Romano cheese
• Homemade or store-bought pizza sauce for serving

Procedures

1. 1
   
   
   Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. 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. 2
   
   
   On a lightly floured surface, divide dough into two 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 crosswise into 12 strips. Repeat with other half of dough.
3. 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. 4
   
   
   When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
5. 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.