INGREDIENTS
2 tbsp. melted butter
1/4 c. olive oil
2 garlic cloves, minced
2 tbsp. chopped parsley
1/2 c. finely grated Parmesan
1 can refrigerated biscuit dough
2/3 c. shredded mozzarella
1/2 c. mini pepperoni
Marinara, warmed (for serving)
DIRECTIONS
Preheat oven to 400 degrees F. Grease a 10” skillet with cooking spray or olive oil.
Whisk together butter, olive oil, garlic, parsley and Parmesan.
Cut each biscuit in half and roll into a thin rectangle. Brush each piece with butter mixture. Sprinkle lightly with mozzarella and pepperoni. Roll and pinch the dough together to seal, then tie the dough into knot.
Place stuffed knots in the skillet. Brush remaining butter mixture onto dough and sprinkle with more mozzarella and pepperoni.
Bake for 15-20 minutes until the cheese is melted and the biscuits are cooked through. Serve warm with warmed marinara
Made first using the method in the recipe, turned out OK, but used a cast iron skillet and didn’t account for the time needed to heat the pan and they were under done on the bottom and too done on the top.
2nd time around used pizza dough from a can. Rolled out into one sheet, spread on garlic butter mixture and other toppings. Rolled until one layer was rolled. Cut with a pizza cutter and somewhat sealed, but wasn’t a big deal to completely seal. Cut into 1.5″ pieces and put two pieces into a greased muffin tin. Repeat. Baked according to the directions in the recipe which was slightly long, but overall turned out much better.