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Pizza Knot Recipe, Tailgating Favorite

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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.

Ingredients

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

Method

Frozen bread  loaf, thawed

Frozen bread loaf, thawed

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.

Roll dough, slice

Roll dough, slice

Place the butter and oil in a cast iron skillet. Saute the garlic, herbs and pepperoni until it has a little crisp going on.

Saute meat and veggies

Saute meat and veggies

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.

Toss knots with vegs, meats, oil and butter

Toss knots with vegs, meats, oil and butter

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.

Knots in the pan

Knots in the pan

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.”

Pizza Knot Recipe

Out of the Oven!

 

You can serve some marinara on the side for dipping if you like.

 

 

pizza knot recipe

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