These Pepperoni Garlic Knots with Homemade Marinara are a tasty side for any meal. Make them as an appetizer at your next party, everyone will love them!
One of our favorite places to eat as a family is a local pizza joint called the Garlic Knot. The reason we love it there is for the garlic knots of course! My kids can’t get enough of them. When thinking about our family’s Foodie Super Bowl, pizza instantly came to my mind. I mean come on, what is a Super Bowl party without pizza?
That is when I decided to take one of my kid’s favorite and add a little pepperoni, making a pepperoni garlic knot. To make this dish complete I made homemade Marinara sauce for them to dip their knots in to give it that pizza touch.
This is a great appetizer to serve on any occasion but especially on game day!
XOXO San & her team, Team Champ Bailey
How do you make Pepperoni Garlic Knots with Homemade Marinara?
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Using the bowl of a stand mixer, combine the water, yeast, and sugar. Whisk together and let the mixture stand for 10 minutes, until it gets foamy and bubbly.
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Add the bread flour, olive oil, and salt, and mix briefly with a spatula until it forms a loose ball.
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Fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
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Grease a glass bowl with a dash of olive oil or spray with cooking oil. Shape the dough into a ball, then cover the bowl with plastic wrap or a towel. Let the dough rise until it has doubled in size. (With the cold weather we have been having this took 1 1/2 hours, in the summer months it may only take 30 minutes.)
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Lightly flour a wooden board and shape your dough into a rectangle. You can do this using just your hands, not a rolling pin.
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Cut the dough with a pizza cutter into 24 pieces. Do this simply by cutting the rectangle in half-length wise. Take each half and cut into 12 smaller rectangles. You should have 24 strips in the end, 12 from each half.
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Then on each piece lay down two pepperoni slices so the entire piece is covered by pepperoni.
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Then tie it into a knot, a simple knot of over, under, and through. If you need to you can stretch the dough a bit as you are making the knot.
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Place the knot on a baking sheet lined with wax paper or sprayed with baking oil. Divide the 24 knots between two baking sheets.
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Cover well with plastic wrap, towel, or CoverMate. Let the dough rise for about an hour, until doubled in size and puffy.
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Preheat the oven to 425 degrees F.
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Bake the garlic knots one sheet pan at a time for 8-10 minutes in the center of the oven, to check just tear one open.
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Meanwhile make the garlic butter by combining the butter, parsley, garlic, and salt in a small pan and cooking over medium heat until the butter has melted.
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Brush the knots with the butter right when they’re hot out of the oven, so the knots better absorb the flavors. As an option sprinkle with freshly grated Parmesan cheese.
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Heat oil on medium heat, sauté onions and garlic until tender.
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De-glaze pan with red wine. Stir to combine and add diced tomatoes. Cook for a couple of minutes and season with salt and pepper.
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Quickly add tomato sauce. Stir in Italian seasoning until well combined. Let it come to a slow boil. Then reduce heat to low and cook for 2-3 hours.
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Serve warm with marinara sauce and enjoy!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Pepperoni Garlic Knots with Homemade Marinara
Ingredients
Pepperoni Garlic Knots
- 1 cup warm water 110 degrees F
- 1 tablespoon instant rise yeast
- 1 teaspoon sugar
- 2 1/2 cups bread flour
- 1 tablespoon olive oil
- 3/4 teaspoon sea salt
- 24 slices thin slice pepperoni cut in half
Parsley Garlic Butter
- 6 tablespoons butter
- 8 cloves minced garlic
- 1/4 cup chopped fresh parsley or 4 tsp dried parsley
- sea salt to taste
Marinara Sauce
- 14.5 ounce diced tomatoes
- 29 ounces tomato sauce
- 1 small red onion diced
- 4 garlic cloves diced
- 1/2 cup red wine optional
- 3-4 tablespoons Italian Seasoning
- olive oil
- salt and pepper to taste
Instructions
Pepperoni Garlic Knots
- Using the bowl of a stand mixer, combine the water, yeast, and sugar. Whisk together and let the mixture stand for 10 minutes, until it gets foamy and bubbly.
- Add the bread flour, olive oil, and salt, and mix briefly with a spatula until it forms a loose ball.
- Fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
- Grease a glass bowl with a dash of olive oil or spray with cooking oil. Shape the dough into a ball, then cover the bowl with plastic wrap or a towel. Let the dough rise until it has doubled in size. (With the cold weather we have been having this took 1 1/2 hours, in the summer months it may only take 30 minutes.)
- Lightly flour a wooden board and shape your dough into a rectangle. You can do this using just your hands, not a rolling pin.
- Cut the dough with a pizza cutter into 24 pieces. Do this simply by cutting the rectangle in half-length wise. Take each half and cut into 12 smaller rectangles. You should have 24 strips in the end, 12 from each half.
- Then on each piece lay down two pepperoni slices so the entire piece is covered by pepperoni.
- Then tie it into a knot, a simple knot of over, under, and through. If you need to you can stretch the dough a bit as you are making the knot.
- Place the knot on a baking sheet lined with wax paper or sprayed with baking oil. Divide the 24 knots between two baking sheets.
- Cover well with plastic wrap, towel, or CoverMate. Let the dough rise for about an hour, until doubled in size and puffy.
- Preheat the oven to 425 degrees F.
- Bake the garlic knots one sheet pan at a time for 8-10 minutes in the center of the oven, to check just tear one open.
- Meanwhile make the garlic butter by combining the butter, parsley, garlic, and salt in a small pan and cooking over medium heat until the butter has melted.
- Brush the knots with the butter right when they're hot out of the oven, so the knots better absorb the flavors. As an option sprinkle with freshly grated Parmesan cheese.
Marinara Sauce
- Heat oil on medium heat, sauté onions and garlic until tender.
- De-glaze pan with red wine. Stir to combine and add diced tomatoes. Cook for a couple of minutes and season with salt and pepper.
- Quickly add tomato sauce. Stir in Italian seasoning until well combined. Let it come to a slow boil. Then reduce heat to low and cook for 2-3 hours.
- Serve warm with marinara sauce and enjoy!
Notes
It’s early morning and now I want these!
This can easily be justified as a late night or early morning snack. (wink) xo San
How fun!! This would be need to make with the kids for dinner sometime! Stopping by from Simple Supper Tuesday 🙂
Thanks for coming by! xo San
Oh wow, these are so awesome! Thanks so much for sharing at Simple Supper Tuesday.
These look wonderful! I’m making pizza on Friday night and I might just have to substitute these in for my breadsticks. Thanks for another wonderful recipe.
Always love seeing you girl! xo San
How delicious! I pinned your post so I can try to do them at home. My son loves garlic bread and I’m sure he’ll love these too. Thank you for sharing!
Now these look GOOD! Thank you for sharing the recipe!
Can you do these with other ingredients like Italian sausage or mushrooms? MMMMMM…. They look great.
I love the idea of italian sausage. xo San