Kitchen and Craft:Tied up in a knot OF PIZZA?

Isabella Sanford, Reporter

  Pizza garlic knots. Shall I even continue? I don’t think I need to explain how delicious and impeccable these are. I’m in love with garlic knots. I also love pizza. But pizza garlic knots? Insane. It’s the best of both worlds. 

   I made this for my birthday two years ago, but I’ve also made it many times since then. I make it whenever my family is feeling like we want a bit of spice in our life. The only issue that I have with this recipe is how it cooks. Sometimes the top of it burns, and sometimes it doesn’t. The time and temperature are always consistent, so it could just be my oven being uneven and weird.

   The last time I made these was around two weeks ago and I just made them for fun. They’re surprisingly easy to make, but knowing me, they probably took double the amount of prep-time the recipe called for;that was probably because I sat there sniffing the garlic sauce because it smelled really good.


1/2 cup Pepperoni, mini

2 cloves Garlic

2 tbsp Parsley

1 Marinara

1 can Biscuit dough, refrigerated

1/2 tsp Kosher salt

1/4 cup Olive oil, extra-virgin

2 tbsp Butter

2/3 cup Mozzarella

1/2 cup Parmesan


   To start, preheat the oven to 400 degrees and grease a ten inch nonstick skillet with cooking spray. I normally use a cast iron skillet and it works pretty well.

   Next, whisk together the butter, olive oil, garlic, parmesan and the salt. This creates the garlic-y flavor when making the knots later on and it also makes the sauce that I think smells so good.

   Next, grab the biscuit dough. I use the Pillsbury Buttermilk Biscuit with the flaky layers because I just think it tastes good. Roll the biscuit dough out on a tiny bit of flour in order to flatten it. Then, cut each of the flattened doughs in half. Brush each of the pieces with the garlic and butter mixture. Sprinkle on the mozzarella and pepperoni. Finally, roll up the dough hotdog style and pinch the sides together to seal the stuff inside, and tie it into knots.

   Rolling up the dough is quite difficult because it’s a small amount of dough to hold the amount of mozzarella and pepperoni, but after a little trial and error and after making a few knots, it gets easier.

   Place the knots in the skillet, filling up all available space. The first time I made these I accidentally skipped the “cut-them-in-half” step, so if that happens, just place them in the middle and work towards the outside of the pan. Brush on the rest of the garlic and butter mixture and sprinkle with more mozzarella and mini pepperoni.

   Finally, bake until the cheese is melted and the biscuits are cooked thoroughly, about 18 to 20 minutes. This time can fluctuate depending on how much cheese was put on and the thickness of the biscuits.