Easy Pull-Apart Pepperoni Garlic Knots
- 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
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.
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.
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.
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 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.