Post by Loupy on Mar 30, 2016 13:25:37 GMT -7
Skillet Pepperoni Garlic Knots
From: Joanne @ www.fifteenspatulas.com/
Skillet-Baked Pepperoni Garlic Knots are a great Football/Race Day/Hungry Kids food recipe – Pizza dough is tied and tossed with pepperoni, garlic, herbs, and cheese.
For this recipe, you take garlic knot pizza dough, but instead of spreading them out onto a baking sheet, you cram them into a skillet or a baking dish with some fried pepperoni, garlic, herbs, and mozzarella. It’s a kind of mock skillet pull bread that is part garlic knot and part fluffy roll.
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 4 HOURS
Ingredients:
FOR THE DOUGH:
1 cup warm water (about 115 degrees F)
2.25 tsp quick rise yeast
1 tsp sugar
12.5 oz weight bread flour (2.5 cups)
1 tbsp olive oil
3/4 tsp salt
FOR THE PEPPERONI BREAD:
2 tbsp olive oil
¼ pound thick-sliced pepperoni, cut into pieces
3 tbsp minced fresh garlic
½ tsp red pepper flakes
3 tbsp fresh chopped parsley
½ cup shredded low-moisture mozzarella cheese
1 cup marinara sauce, for serving, optional
Directions:
Start with the dough.
In the bowl of a stand mixer, combine the water, yeast, and sugar.
Let it sit for 10 minutes, until it gets foamy.
Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and bowl.
Knead the dough for 10 minutes on medium low speed, until the dough is smooth.
Scrape the dough off the dough hook, then cover the bowl tightly with plastic wrap.
Let the dough rise until it has doubled in size, which should take about 60 minutes.
On a lightly floured countertop, roll the pizza dough into a rectangle, and divide the dough into 16 pieces.
Let the dough rest while you cook the pepperoni.
In a large skillet, heat the olive oil over medium heat.
Add the pepperoni slices and fry for 3 minutes until crispy.
Add the garlic and red pepper flakes, and cook for 1 more minute.
Pour the mixture into a large bowl, then add the parsley and mozzarella cheese.
Roll each piece of dough into a long rope about 5-6 inches long, then tie each one into a knot.
Once you have tied up all the dough, toss the knots in the pepperoni mixture, and stir to coat.
Transfer the knots and ingredients into a cast-iron skillet or 8×11 baking dish and cover with plastic wrap, so it doesn’t dry out.
Let the dough rise for about 90 minutes to 2 hours, until the dough has puffed up and fills the dish.
Bake the bread at 400 degrees F for 25-30 minutes, until a toothpick inserted comes out clean.
Serve the pepperoni bread warm with marinara sauce on the side for dunking, if desired.
Enjoy!
From: Joanne @ www.fifteenspatulas.com/
Skillet-Baked Pepperoni Garlic Knots are a great Football/Race Day/Hungry Kids food recipe – Pizza dough is tied and tossed with pepperoni, garlic, herbs, and cheese.
For this recipe, you take garlic knot pizza dough, but instead of spreading them out onto a baking sheet, you cram them into a skillet or a baking dish with some fried pepperoni, garlic, herbs, and mozzarella. It’s a kind of mock skillet pull bread that is part garlic knot and part fluffy roll.
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 4 HOURS
Ingredients:
FOR THE DOUGH:
1 cup warm water (about 115 degrees F)
2.25 tsp quick rise yeast
1 tsp sugar
12.5 oz weight bread flour (2.5 cups)
1 tbsp olive oil
3/4 tsp salt
FOR THE PEPPERONI BREAD:
2 tbsp olive oil
¼ pound thick-sliced pepperoni, cut into pieces
3 tbsp minced fresh garlic
½ tsp red pepper flakes
3 tbsp fresh chopped parsley
½ cup shredded low-moisture mozzarella cheese
1 cup marinara sauce, for serving, optional
Directions:
Start with the dough.
In the bowl of a stand mixer, combine the water, yeast, and sugar.
Let it sit for 10 minutes, until it gets foamy.
Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and bowl.
Knead the dough for 10 minutes on medium low speed, until the dough is smooth.
Scrape the dough off the dough hook, then cover the bowl tightly with plastic wrap.
Let the dough rise until it has doubled in size, which should take about 60 minutes.
On a lightly floured countertop, roll the pizza dough into a rectangle, and divide the dough into 16 pieces.
Let the dough rest while you cook the pepperoni.
In a large skillet, heat the olive oil over medium heat.
Add the pepperoni slices and fry for 3 minutes until crispy.
Add the garlic and red pepper flakes, and cook for 1 more minute.
Pour the mixture into a large bowl, then add the parsley and mozzarella cheese.
Roll each piece of dough into a long rope about 5-6 inches long, then tie each one into a knot.
Once you have tied up all the dough, toss the knots in the pepperoni mixture, and stir to coat.
Transfer the knots and ingredients into a cast-iron skillet or 8×11 baking dish and cover with plastic wrap, so it doesn’t dry out.
Let the dough rise for about 90 minutes to 2 hours, until the dough has puffed up and fills the dish.
Bake the bread at 400 degrees F for 25-30 minutes, until a toothpick inserted comes out clean.
Serve the pepperoni bread warm with marinara sauce on the side for dunking, if desired.
Enjoy!
