Easy Pull-Apart Pepperoni Garlic Knots

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 ounces pepperoni, cut into 1/4-inch squares
• Pinch red pepper flakes
• 6 medium cloves garlic, minced
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons minced fresh chives, optional
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• Flour for dusting
• 1 pound homemade or store-bought pizza dough
• 1/4 cup grated Pecorino Romano cheese
• Homemade or store-bought pizza sauce for serving

Directions

1. Warm the butter and oil in a 10-inch cast iron skillet set over medium heat, just until the butter is melted and the bubbling settles down. Stir in the pepperoni and cook it until the edges start to crisp, about 2 minutes. Add the pepper flakes and garlic, and keep stirring until the garlic smells wonderful, about 1 minute. Mix in the parsley and chives, then scrape everything into a large bowl and fold in the Parmesan cheese. Leave the skillet as it is.
2. Dust your work surface lightly with flour, then cut the dough into 2 equal pieces. Take 1 piece at a time and roll or gently stretch it into a long oval about 8 inches by 4 inches. Using a bench scraper or knife, slice it crosswise into 12 strips. Do the same with the remaining dough.
3. Shape each strip into a knot and drop it into the bowl with the pepperoni and garlic mixture. Use your hands to toss and turn the dough until each knot is well coated. Arrange the knots back in the skillet in 1 layer. Add another drizzle of olive oil, wrap the pan tightly with plastic, and let the dough rise until doubled, about 4 hours. You can also chill it until doubled, 12 to 16 hours.
4. When you are ready to bake, heat the oven to 425 degrees F and move the rack to the center position. Take off the plastic and scatter the Romano cheese over the knots. Put the skillet in the oven and bake until the knots are browned and crisp, 25 to 30 minutes.
5. Pull the skillet from the oven and, while the knots are still hot, brush them with more extra-virgin olive oil and finish with a light shower of Parmesan. Serve right away with warm sauce alongside.