Pepperoni & Cheese Stuffed Garlic Knots

     A week or so ago I made Cheesy stuffed Garlic Knots.  They were such a hit with kids and adults alike, I decided to make them again today.  If you’ve been following me from any length of time you know that altering recipes is what I do.  I can’t help myself.  A recipe developer for years, my mind is always thinking of ways to improve a recipe (even my own). 

     The following two paragraphs are from the previously posted Cheesy stuffed Garlic Knots: I’m sure you’ve heard of Garlic Knots made from Pizza Dough.  Sure.  Everyone has.  BUT . . . have you ever heard of Cheese Stuffed Garlic Knots?  I never have.  We had a bag of Pizza Dough lurking around in the freezer.  I was making a pot of my Four Bean Chili tonight and wanted something other than Corn Bread or Italian Bread.  Garlic Knots it is!  Then, as is typical of me I had to mess with perfection by stuffing them with Cheese.  And, I couldn’t be happy stuffing with just Italian Cheeses, I had to make half of them with a Mexican Cheese Blend.  Don’t even ask me which was better.  I can’t say.  Oh, and I STILL couldn’t leave well enough alone.  I had to not only baste the tops with a Garlic/Butter/Olive Oil mixture and Seasonings, but I sprinkled the matching Cheese Blend on top of each one.  Let me just say that there is only two left out of 12. 

     It’s common to serve Garlic Knots with Marinara Sauce, or even warmed Seasoned Olive Oil.  After all the work of stuffing them, I wanted to eat them sans dipping sauce to allow the Cheesy goodness to come shining through. 

INGREDIENTS:  Yields 10 Knots

Pizza Dough, Store bought or Homemade

2 TBSP Olive Oil

3 TBSP Butter

3-4 cloves Garlic, minced

2-3 oz Mexican Cheese Blend, grated

2-3 oz Italian Cheese Blend, grated

2-3 oz Cheddar Cheese Blend, grated

4” length of Pepperoni

For sprinkling:  Basil, Parsley, and leftover Cheese

NOTE:  If you’re going to make only one Cheese variety, you will need more than 2-3 oz.  Adjust accordingly.


     Preheat oven to 415° F.  Line a baking sheet with Silicone mat or Parchment paper.

     On an extra piece of Parchment paper, cut Dough into 10 equal pieces.  I use a pizza wheel and it works like a charm.

     In a small saucepan, place the Butter, Olive Oil, Garlic, and Seasonings.  Bring to a simmer over low heat.  When Butter is melted, simmer for 2 minutes, stirring occasionally.  Remove from heat and set aside.  You want this mixture to cool a bit before you baste it on your Dough.  You don’t want to hurt the Yeast in the Dough.

     Working with one piece at a time, stretch into a long strip.  (See photo).  Remember that the Gluten is going to keep pulling the dough back into itself.  Let it rest for 5 minutes, giving the Glutens time to relax, and then try again. Sprinkle cheese on top, place 5 -6 small pieces of Pepperoni on top of Cheese, and then add a little more Cheese.  Pinch the seams together.  Then roll a rope between your hands or on Parchment to about 9”.  Tie each into a knot and place on the baking sheet.

     Baste the Herbed Garlic Butter mixture on the top and sides of each Knot.  Then Sprinkle a little Cheese on top.

     Bake for 15-16 minutes or until the Knots are light golden brown to darker golden brown. (Your choice).  Remove from oven and brush with the remaining Garlic Butter mixture or use it as a Dipping Sauce.  Serve while still warm with Garlic Butter mixture or Marinara Sauce

By Chew Wanna Eat 10/26/19

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By Tika for CHEW WANNA EAT? © 2019

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