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Pepperoni Garlic Knots with Homemade Marinara

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!
Prep Time20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Side Dish
Servings: 24 knots
Calories: 108kcal
Author: Sandra


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


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!


Total Time includes 2 hours of rising, this time may vary.
Garlic Knots adapted from 15 Spatulas.


Serving: 1knot | Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 338mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 5.4mg | Calcium: 26mg | Iron: 1mg