These flaky, crispy knots melt on your lips with a burst of flavor! From the first to the final bite, buttery garlic is prominent. With Parmesan cheese, there are also a few crispy pepperoni pieces adhering to them.
These fulfill all of your expectations for a garlic knot and then some!
The advantage is that they require no finicky dough to rise and are simple to create with puff pastry.
They are covered in garlic and Parmesan on the surface and inside the knots themselves. Before being topped with the delicious pepperoni, the puff pastry is first coated with garlic butter, sprinkled with Parmesan, then folded in half.
The pepperoni is cooked in butter and olive oil with a ton of garlic, fresh parsley, and Parmesan cheese. The knots are placed in this, and whatever didn’t attach to them initially is added on top.
Similar to pull-apart bread, they are placed on a baking pan so that they touch each other. They are then cooked until puffy and well-browned.
You know when you’re cooking, thinking, “This is going to be loved by So and So!” Nevertheless, they don’t flip for them, and the one person you didn’t think would be interested scarfs down three-quarters of the platter, demonstrating your assumptions to be completely false.
Well, not quite.
EASY PEPPERONI GARLIC KNOTS
Ingredients:
- One tablespoon of extra virgin olive oil.
- Split into four tablespoons of butter.
- Two ounces of pepperoni slices are diced into pieces no larger than a third of an inch.
- Salt freshly ground black pepper and five plump garlic cloves.
- One tablespoon of finely chopped fresh parsley.
- Flour is used for dusting.
- One sheet of thawed puff pastry.
- A little bit of extra Parmesan cheese is added for garnish.
- Beat one egg with one teaspoon of water.
Instruction:
Making the topping
- Melt the oil and one tablespoon of butter in a medium frying pan over medium heat. After the pepperoni is added, heat it while frequently tossing it until the edges begin to crisp up.
- Add the remaining garlic, another tablespoon of butter, 1/4 teaspoon salt, and a few grinds of black pepper, to the pepperoni after setting aside a half teaspoon of the garlic. Sauté for approximately 2 minutes, often stirring, until the garlic is aromatic.
- Add the parsley and 1/4 cup Parmesan cheese after removing from the heat.
Tying the knots:
- Set the oven to 400°F. Use parchment paper to line the baking sheet or butter to gently oil it.
- Add the reserved garlic to the melted remaining two tablespoons of butter.
- Lay the pastry carefully on a work surface after briefly dusting it with flour. The pastry sheet should be rolled out to a 10-inch square.
- Fold the top half of the pastry down over the garlic mixture after liberally brushing the bottom half with the butter/garlic mixture and topping it with a bit of Parmesan cheese. Edges should be softly pressed together before lightly rolling with a rolling pin.
- Apply the egg mixture to the pastry (discard the leftovers). To make 20 1/2-inch broad strips, cut the pie.
- Each strip should be knotted. Add them to the pepperoni mixture in the pan.
- Don’t worry if the pepperoni sticks; it will be spooned over them after a gentle toss with a rubber spatula to coat them.
- They should be arranged in a circle on the baking sheet, contacting one another in a single layer. Gently prick each one with a fork a couple of times all over.
- Sprinkle any lingering butter from the skillet over them before adding the pepperoni mixture. Salt the tops just a little bit.
- Bake for 28 to 32 minutes or until very dark golden brown throughout. After taking them out of the oven, cover them with additional Parmesan.
- Warm and fresh foods are preferred. Use the oven to reheat leftovers.