Pepperoni Garlic Knots
The pepperoni garlic knots I previously made were a big hit so I made them again but played around with the shape. On my last attempt I tried to emulate the shape from the restaurant I had eaten the knots at. This time, I tried making them more like traditional garlic knots.
Rather than stuffing the garlic knots with mini pepperoni, the pepperoni is sprinkled across the top of the knots. I’m not quite sure which shape I like better, but this one was easier to make.
First I rolled the dough out into a rope. I lined the top surface with mini pepperoni bites, leaving some space on the ends since that dough will be tucked into the knot. I then tied my knot. Some of the pepperoni fell off, but I left them off. I purposely put a ton of pepperoni on top knowing some would fall off while tying the knot.
I really love the addition of pepperoni to garlic knots. It makes them taste even better than the original.
- 1 1/2 cups warm water 105°F
- 2 1/4 tsp active dry yeast
- 3 1/2 cups bread flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
- 1/2 cup mini pepperoni slices
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 1 tsp garlic powder
- 1 clove fresh garlic chopped into small pieces
- 2 tsp fresh parsley chopped
Pour warm water into mixing bowl of stand mixer. Sprinkle yeast on top and let rest for about 5 minutes. Add in flour, 2 tbsp olive oil, salt and sugar. Mix with dough hook attachment on medium speed for about 10 minutes until dough is elastic and can be removed from bowl easily.
Pour a small amount of oil into a glass bowl and place dough ball inside. Place plastic wrap on top to cover glass bowl. Let dough rise for about 1 hour until doubled in size.
Divide dough into 14 pieces. Take one piece of dough and roll out into a rope about 9 inches long. Press mini pepperoni on top of rope, lining rope but leaving about an inch blank on each side. Carefully tie rope into a knot and tuck the ends into the middle, one on the bottom, and one on the top. Some pepperoni may fall off. You can place back on top or leave off.
Preheat oven to 425°F. Place knots on baking sheet lined with parchment paper, about 1 inch apart. Bake about 15 minutes until they turn golden brown on top.
While the knots are baking, mix all the garlic coating ingredients into a bowl (except parsley) and microwave for about 1 minute. Stir ingredients together.
When knots are done, toss them into the garlic mixture to coat. Then sprinkle with fresh chopped parsley
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Pepperoni Garlic Knots
Amount Per Serving (1 garlic knot)
Calories 197 Calories from Fat 68
% Daily Value*
Total Fat 7.5g 12%
Saturated Fat 2.3g 12%
Trans Fat 0.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.8g
Sodium 425.4mg 18%
Total Carbohydrates 26.5g 9%
Dietary Fiber 1.3g 5%
Protein 5.6g 11%
Vitamin A 1%
Vitamin C 11%
* Percent Daily Values are based on a 2000 calorie diet.