I didn't have my camera, but they end up looking exactly like the image in the link.
Mar's Notes:
1st batch:
Bought a 1 lb lump of pizza dough at about 9:30 AM and then forgot it in the rental car until 2:00 PM while Mom & I visited with my sisters. It started out softball size but ended up a soccer ball straining to burst out of its bag (I've had pant waistbands try to do that) by the time I got back to Mom's.
This is really quick to make. The pepperoni is already presliced so I only had to dice it, mince the garlic, chop the parsley and scissor cut the chives. Do NOT add the grated parmesan unless you'e absolutely sure it's cool because it just made lumps that made it hard to stick to the dough knots.
Because THIS batch of dough had already expanded so much, it only rose a bit overnight, but rose a bit more in the pan when baking. It looked EXACTLY like the photo. Dough was a tad "doughy" but I liked that texture. That might also be because the dough & pan were both cold going into the oven and I didn't adjust the time. I just looked at the golden color.
2nd Batch:
This time I rolled out the fresh pizza dough while still soft-ball size and let it rise outside of the refrigerator. In about 2 hours, it was already rising over the top of the pan. Baking it doubled THAT height. So the second batch ended up "breadier." Also, it seems like the pepperoni pieces burnt a little more when the bread expanded so much--it was more exposed.
I bought Rao's Pizza sauce for dipping...expensive ($7.99) but I like their products.
I couldn't tell the difference that using both parmesan and romano made. I think you would be fine with one or the other or both. Same with the chives.
I only went with 3 large garlic cloves--not 6 cloves--didn't want to risk ruining it for me. Taste was subtle, so if you "like" garlic, you can definitely use more.
One last note: the cast-iron pan is baked at 425 degrees, so it comes out HOT. I would not serve it directly in this hot pan with children and/or drunk football fans grabbing for pieces.
http://www.seriouseats.com/2014/09/cast-iron-pull-apart-pepperoni-garlic-knots.html
Mar's Notes:
1st batch:
Bought a 1 lb lump of pizza dough at about 9:30 AM and then forgot it in the rental car until 2:00 PM while Mom & I visited with my sisters. It started out softball size but ended up a soccer ball straining to burst out of its bag (I've had pant waistbands try to do that) by the time I got back to Mom's.
This is really quick to make. The pepperoni is already presliced so I only had to dice it, mince the garlic, chop the parsley and scissor cut the chives. Do NOT add the grated parmesan unless you'e absolutely sure it's cool because it just made lumps that made it hard to stick to the dough knots.
Because THIS batch of dough had already expanded so much, it only rose a bit overnight, but rose a bit more in the pan when baking. It looked EXACTLY like the photo. Dough was a tad "doughy" but I liked that texture. That might also be because the dough & pan were both cold going into the oven and I didn't adjust the time. I just looked at the golden color.
2nd Batch:
This time I rolled out the fresh pizza dough while still soft-ball size and let it rise outside of the refrigerator. In about 2 hours, it was already rising over the top of the pan. Baking it doubled THAT height. So the second batch ended up "breadier." Also, it seems like the pepperoni pieces burnt a little more when the bread expanded so much--it was more exposed.
I bought Rao's Pizza sauce for dipping...expensive ($7.99) but I like their products.
I couldn't tell the difference that using both parmesan and romano made. I think you would be fine with one or the other or both. Same with the chives.
I only went with 3 large garlic cloves--not 6 cloves--didn't want to risk ruining it for me. Taste was subtle, so if you "like" garlic, you can definitely use more.
One last note: the cast-iron pan is baked at 425 degrees, so it comes out HOT. I would not serve it directly in this hot pan with children and/or drunk football fans grabbing for pieces.
http://www.seriouseats.com/2014/09/cast-iron-pull-apart-pepperoni-garlic-knots.html