Pepperoni Garlic Knots and Sauce Via Serious Eats

I love making my own recipes, but every now and then, something comes along that really hits me in my special places. This recipe from the Serious Eats Food Lab is one of them: meet the pull-apart pepperoni garlic knots.

My friend (and food-geek) Hal sent me this a while ago and has been pestering me to make them, and finally we did this past weekend. The results? AMAZING. These pillows of dough were perfectly cheesy, garlicky, salty, and meaty. Perhaps a bit on the greasy side but whatever, they’re garlic knots. That’s why we love em.

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I don’t feel the need to rewriteΒ the entire recipe, since you can just find it here on the Serious Eats website. Plus it’s not MY recipe, so that would be plagiarism. I think. That said, I will give you some tips that I found helpful:

Just buy the dough. It’s a time saver and I don’t know about you, but I hate making dough.

Make thisΒ pizza sauce fromΒ Serious Eats too. It was so easy and so good. You can definitely buy/use the jar stuff, but this wasn’t much harder than cracking open a jar, in my opinion. I also added a bit more basil than it called for, but I liked it that way. So there.

Pepperoni knots sauce

You don’t have to give the dough a whole 4 hours to rise, if you really don’t have the time. Or if you’re fat and hungry like we are. We only let it rise for about an hour and a half as opposed to four and they were still damn delicious.

Pepperoni Knots unbaked

Don’t skimp on the olive oil, and don’t skimp on the cheese. I think this should be a general rule for life, no?

Pepperoni knots oil

Pepperoni knots cheese

 

ENJOY.

These are 1000% making an appearance at my Superbowl Party.

Pepperoni knots 2

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