Pizza Stuffed Garlic Knots
When Friday night calls for takeout but the grocery budget says otherwise, these cheesy knots step in like a very convincing plan B. Store-bought pizza dough keeps things easy, while pepperoni,…
Ingredients
- 1 pound refrigerated pizza dough
- 1 1/2 cup shredded low-moisture mozzarella
- 4 ounces sliced pepperoni, chopped
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 1/2 cups marinara sauce
Instructions
- Heat the oven to 400°F. Line a large baking sheet with parchment paper, or lightly grease a 9-inch round baking dish for softer, pull-apart sides.
- Unroll the pizza dough onto a lightly floured surface and cut it into 12 equal pieces. A bench scraper or kitchen scissors makes quick work of this.
- Flatten one piece of dough into a small round. Add a pinch of mozzarella and chopped pepperoni to the center, then pull the dough around the filling and pinch it closed. Roll gently into a ball, then tie it into a loose knot. Repeat with the remaining dough.
- Arrange the knots seam-side down on the baking sheet or snugly in the prepared dish, leaving a little room between them. Let them rest for 10 minutes while the oven finishes heating.
- Stir together the melted butter, minced garlic, Parmesan, and Italian seasoning. Brush about half of the mixture over the knots, getting it into the folds without tearing the dough.
- Bake for 18 to 22 minutes, until the knots are puffed and golden brown and the cheese is bubbling in a few spots. Brush with the remaining garlic butter as soon as they come out.
- Warm the marinara in a small saucepan or in the microwave. Cool the knots for 5 minutes, then serve them warm with the sauce in the middle for dunking.
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