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I had a fun time with this recipe. I wanted to re-create these amazing pizza rolls that I used to order in Manhattan, Kansas, at a place called Gumby’s pizza. I ordered a basketful and dipped them in ranch dressing. That and a tall beer and you could call it a night.
My goal though was to make a quick and easy recipe. I know these don’t carry the same traditions as West Virginia Pepperoni Rolls that were introduced to America by immigrant coalminers, but they are a great solution for a super easy snack or appetizer.
I experimented a lot with this recipe. The first challenge was cooking it at the right temperature so the cheese didn’t ooze out of the knot before the dough was cooked. The second challenge was choosing the right dough.
At first, I used homemade pizza dough, but that takes a couple hours to proof. My next tests were with refrigerated and frozen dough. I baked pepperoni knots with canned breadstick dough, crescent dough, pizza dough and refrigerated piecrust and frozen puff pastry sheets. I brought all the samples to work, and the Pillsbury refrigerated garlic breadstick dough won hand’s down.
This is a super simple recipe. Just un-pop the can, unroll the dough, cut the strips in half, add a pepperoni-cheese sandwich, knot it up, season and bake. I’ll definitely be making these again. Enjoy.
- 1 can refrigerated garlic breadsticks
- 16 one-inch slices mozzarella cheese
- 32 slices pepperoni
- 1 T. Italian seasoning
- 1 T. grated Parmesan cheese
- 1 tsp. kosher salt
Unroll each breadstick and cut them in half.
Roll each piece into a log about 6-8 inches long. Sandwich a slice of cheese between two slices of pepperoni. Set the pepperoni and cheese on the center of the rolled dough.
Grab both ends of the dough and tuck one end under the other end, creating half a knot.
Place each knot on a greased or silpat-lined baking sheet. In a small bowl, combine the Italian seasoning, Parmesan cheese and salt. Sprinkle some seasoning over the knots. Bake in a pre-heated 450-degree oven for 8 minutes.
Serve immediately or refrigerate and reheat in the microwave for one minute.
Pepperoni Knots,
5 comments
3 pings
Kasia says:
May 16, 2012 at 16:35 (UTC -7)
oh wow they look great!
zestuous says:
May 28, 2012 at 08:26 (UTC -7)
Thanks Kasia. They’re so addictive.
Kimby says:
March 8, 2012 at 23:44 (UTC -7)
Congrats for being recognized on foodgawker! Hmmm…. now I know why that fresh Mozzarella made it into my grocery basket today… it was destined for your delicious, simple, easy, wonderful recipe!
zestuous says:
March 9, 2012 at 00:09 (UTC -7)
Thanks!!! I hope you love these as much as I did.
sandeep says:
March 3, 2012 at 10:20 (UTC -7)
Presentation looks amazing
Zest: Week 31, 2012 | h.k. designs says:
August 29, 2012 at 09:17 (UTC -7)
[...] Recipe: www.zestuous.com Share this:Share Pin ItShare on TumblrEmail This entry was posted in Zest by Haleigh Castino. Bookmark the permalink. [...]
recipes march 24 | Pearltrees says:
April 17, 2012 at 14:37 (UTC -7)
[...] Grab both ends of the dough and tuck one end under the other end, creating half a knot. Place each knot on a greased or silpat-lined baking sheet. In a small bowl, combine the Italian seasoning, Parmesan cheese and salt. Pepperoni Knots from Zestuous [...]
appetizers | Pearltrees says:
March 4, 2012 at 15:33 (UTC -7)
[...] Grab both ends of the dough and tuck one end under the other end, creating half a knot. Pepperoni Knots from Zestuous [...]