This pepperoni pizza pull-apart bread is the ultimate party appetizer! Soft pizza dough knots are tossed with crispy pepperoni, garlic, fresh herbs, and Parmesan. They bake in a cast-iron skillet until golden, crisp, and hard to resist.
It delivers all the flavor of your favorite pizza in a shareable, tear-and-dunk loaf, served with warm pizza sauce on the side. Make it ahead, bake it when guests arrive, and watch it disappear.
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🗝️ Recipe's key points
- This pull-apart bread can be made with store-bought dough for added convenience and a faster preparation.
- The knots rise in the skillet, either on the counter or in the fridge overnight. You can prep the day before. Bake when you're ready.
- Frying pepperoni with garlic and herbs makes a rich coating.It seasons each knot and bakes into a crisp, savory crust.
This pepperoni pizza pull-apart bread is a cheesy, garlicky, dip-ready appetizer that makes any gathering more delicious.
🛒 Ingredients
This is an overview of the ingredients for the pull-apart skillet pizza bread recipe. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Unsalted butter – Melts with the olive oil to fry the pepperoni and garlic. Unsalted gives you better control over the salt.
- Extra virgin olive oil – Adds rich flavor to the pepperoni coating. Also drizzle it on the knots before rising. Brush more on after baking.
- Pepperoni – Crisps in the skillet and releases spicy, savory oil that flavors the whole bread.
- Red pepper flakes – Just a pinch for gentle heat.
- Fresh garlic – Cooked just until fragrant to give you that classic garlic knot flavor.
- Fresh parsley – Brings freshness and a bright, herby contrast to the rich cheese and meat.
- Fresh chives – A mild oniony note. You can omit this if preferred.
- Cheese (Parmesan and Pecorino Romano) - Stir Parmesan into the pepperoni mixture. Sprinkle both cheeses over the dough knots. This adds salty, nutty flavor and helps form a crisp crust.
- Four – For dusting the work surface so the dough doesn't stick.
- Pizza dough – Because of how intensely flavored these garlic knots are, I prefer using store-bought dough (which is often under-seasoned). It certainly won't sacrifice any flavor, although you can use homemade dough instead if you like.
- Pizza sauce – Warmed and served on the side for dunking.
- Marinara sauce - This is optional; you can use store-bought or homemade pizza sauce if preferred.
🗒 Instructions
This is an overview of the instructions for the pull-apart pizza bread recipe. Full instructions are in the recipe card at the bottom of the page.
- Heat the butter and oil in a large skillet over medium heat until the butter melts and the foaming subsides.
- Add pepperoni and cook, stirring, until it begins to crisp, about 2 minutes.
- Add the red pepper flakes and garlic. Cook, stirring, until fragrant, about 1 minute.
- Stir in the parsley and chives.
- Transfer the mixture to a large bowl and stir in the Parmesan. Don't wipe out the skillet.
- On a lightly floured surface, divide the dough into 2 even pieces.
- Roll or stretch each piece of dough into an oblong about 8 inches long and 4 inches wide. Cut crosswise into 12 strips.
- Tie each strip into a knot. Place the dough knots to the bowl with pepperoni mixture.
- Toss and fold until every knot is thoroughly coated.
- Transfer the knots to the skillet in a single layer and drizzle with more olive oil.
- Cover tightly with plastic wrap and let the dough knots rise for about 4 hours at room temperature until doubled in size. You can refrigerate them for 12-16 hours instead, if preferred.
- To bake, sprinkle with Romano cheese and add to a preheated oven at 425°F (220°C) for 25-30 minutes, making sure the skillet is placed in the center of the middle rack.
- Remove from the oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan.
- Serve right away with warmed pizza sauce on the side.
🥫 Storage
Store leftover pull-apart bread tightly covered at room temperature for up to 1 day. Or store it in an airtight container in the fridge for 3-4 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes to restore crisp edges. Warm the pizza sauce separately.
You can freeze the baked knots in an airtight container for up to 2 months. Reheat them from frozen in the oven.
For make-ahead prep, assemble the dough knots in the skillet. Refrigerate them overnight. Bake them the next day.
📚 Variations
- Extra spicy: Double the red pepper flakes or add a little finely chopped pickled hot pepper to the mixture.
- Supreme-style: Add finely diced sautéed bell pepper, mushrooms, or cooked Italian sausage to the coating.
- Vegetarian: Skip the pepperoni and use sliced olives, sun-dried tomatoes, and extra herbs.
- Cheesy swap: Use all Parmesan in place of the Pecorino Romano, or the reverse.
- Gluten-free: Use gluten-free pizza dough when catering to allergies.
👩🏻🍳 Tips
- Cut the pepperoni into small, even pieces so it crisps quickly and coats every knot.
- If using store-bought dough, let it sit at room temperature for 20 to 30 minutes before rolling so it stretches easily.
- Keep the knots in a single layer and snug in the skillet. They'll rise into each other and bake into a pull-apart loaf.
- Cover the skillet tightly with plastic wrap so the dough doesn't dry out while it rises.
- Tying the dough into knots creates more surface area for the pepperoni mixture and cheese to cling to.
- A cast iron skillet is ideal for this pull-apart bread. It creates an almost deep-fried crust and an airy, focaccia-like crumb.
🤔 FAQs
Can I use store-bought pizza dough?
Yes! Use 1 pound of store-bought pizza dough or your favorite homemade dough. If the dough is cold and springs back when you stretch it, let it rest briefly before trying again.
Can I prepare pepperoni pizza pull-apart bread the night before?
Yes. Follow the recipe by arranging the coated knots in the skillet, covering tightly, and refrigerating for the stated 12–16 hours, until doubled in size. Leave enough room beneath the covering for the dough to expand, and remove the plastic before baking.
Is this pizza pull-apart bread stuffed with cheese?
No. Parmesan is mixed into the pepperoni-garlic coating, and Pecorino Romano is sprinkled over the knots before baking. This version has a savory cheese coating rather than a stretchy mozzarella filling.
Why tie the pizza dough into knots?
The twists create little pockets that catch the pepperoni, garlic, herbs, and Parmesan. They also make individual pieces easy to pull away from the baked bread.
What should I serve with pepperoni pizza knots?
Serve them warm with warmed pizza sauce for dipping. They make a flavorful appetizer for game day or movie night, or you can pair them with a green salad for a casual meal.
📗 Related Recipes
Discover more cheesy, garlicky bites perfect for game days and gatherings!
- Garlic Cheesy Bread - A fresh batch of garlic cheesy bread for any main meal that calls for a comforting side dish.
- No-Knead Easy Focaccia Recipe - Baked in a cast-iron skillet, this bread is fluffy on the inside and crisp on the outside. It brings bakery-quality bread straight to your kitchen.
- Cheese Bacon Bread With Chives - A one-bowl, one-pan, and no-knead bread recipe loaded with cheesy-bacon flavor and fresh chives.
- Bubble Pizza – An easy casserole-style pizza with pull-apart bites using refrigerated biscuits. So easy, and the family loves it!
🍽 What to serve with pepperoni pizza pull-apart bread
Serve this pepperoni pizza pull-apart bread as a party appetizer or game-day snack. Add plenty of warm pizza sauce for dipping.
Add a side of a crisp Caesar salad or a simple arugula salad with lemon to cut through the richness. It also pairs well with a bowl of tomato bisque or minestrone for a cozy dinner.
A tray of marinara, ranch, or garlic olive oil bread dip is always welcome, so everyone can tear off a knot and dunk to their heart's content!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Cast iron skillet (10-inch) – Used to make the pepperoni mixture. It also proofs and bakes the knots in one pan. This gives a crisp, golden bottom and a crumb-like texture.
- Sharp knife – For mincing the garlic and herbs, cutting the pepperoni, and slicing the dough strips.
- Cutting board – A stable surface for chopping and cutting.
- Rolling pin – Rolls the dough into even oblongs for making strips to tie into knots.
- Dry measuring spoons and cups – For the Parmesan, Romano, red pepper flakes, and other ingredients.
- Mixing bowl – A large bowl for tossing the knots in the pepperoni mixture.
- Pastry brush – Brushes the hot bread with olive oil.
📞 Chiacchierata (chat)
Amici(friends), you already know pizza holds a special place in my heart. But give me pizza flavor in little garlicky nodi (knots) that I can pull apart and dip? Accipicchia!(WOW!)Now you have my full attention.
These pepperoni pizza knots have all sorts of good things tucked into their twists: little bits of pepperoni, sautéed garlic, fresh herbs, and Parmesan. Then we add Pecorino Romano before baking. Apparently, one cheese wasn’t going to be enough—and I support that decision.
And yes, you may use store-bought pizza dough. No confession necessary! We’re giving that dough plenty of attention with butter, olive oil, garlic, and pepperoni. Nobody at the table is going to demand proof that you kneaded it yourself.
You do need to give the knots time to rise. This is when you go about your business and let the dough do its work. Once baked, you get those lovely crisp bottoms and soft centers, ready for a dunk in warm pizza sauce. (You may even use your favorite pasta sauce.)
Serve them for game day, movie night, or an evening when you simply feel like having something fun. You don’t need to understand the rules of football to recognize a good snack. I can cheer quite enthusiastically for garlic and pepperoni.
My advice? Claim your piece before you call everyone to the table. Being the cook should come with a few privileges. 😉
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Pepperoni Pizza Pull-Apart Bread
Equipment Needed
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 ounces pepperoni cut into ¼-inch squares
- Pinch red pepper flakes
- 6 medium cloves garlic minced (about 2 tablespoons)
- ¼ cup chopped fresh parsley leaves
- 2 tablespoons minced fresh chives optional
- ½ cup grated Parmesan cheese plus more for sprinkling
- Flour for dusting
- 1 pound homemade or store-bought pizza dough see notes
- ¼ cup grated Pecorino Romano cheese
- Homemade or store-bought pizza sauce for serving
Instructions
- Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.
- On a lightly floured surface, divide dough into 2 even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
- Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
- When ready to bake, preheat oven to 425°F (220°C) and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
- Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.
Notes
Nutrition
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Marisa Franca
Ready-made pizza dough is one shortcut I'm happy to welcome into my kitchen – especially when it becomes this pepperoni pizza pull-apart bread. The family loves it and it is always a welcome snack.