PIZZA KNOTS FOR TAILGATING PARTIES
I got a crazy itch this past weekend to try and make garlic knots for the first time. But I didn’t really feel like spending all weekend at it – when I usually make scratch bread or pizza dough, it’s a two day process.
So I went with the old reliable frozen bread dough. Which isn’t all that impromptu either, as you need a day to thaw it.
1 loaf frozen bread dough or pizza crust
6 cloves garlic, diced
1 T fresh parsley diced
1 T basil
4 oz pepperoni diced
3 oz your preferred “Italian” cheese
2 T butter
2 T olive oil
Using a roller, or a 2 liter bottle of soda if you don’t have a rolling pin, make a couple of 8” circles of dough.
Slice lengthwise into ½ inch wide strips. Tie into a loose knot. Set aside.
Place the butter and oil in a cast iron skillet. Saute the garlic, herbs and pepperoni until it has a little crisp going on.
Spoon out the garlic, parsley and pepperoni, and leave as much oil/butter in the skillet as you can. Place in a bowl and toss knots in the mixture.
Put the knots in the skillet in a single layer, drizzle with more oil and cover tightly, allow to double in size. Probably 3-4 hours.
Preheat over to 425, put skillet in oven on center rack for 25-30 minutes. Brush with more olive oil when you remove from oven and dust with your Italian cheese. Serve immediately. Or “knot.”
You can serve some marinara on the side for dipping if you like.
pizza knot recipe