These Cheesy Pepperoni Pull-Apart Garlic Knots are buttery, garlicky, and loaded with mini pepperoni—an easy crowd-pleasing appetizer perfect for fall game days and cozy entertaining.
Fall Sundays at my house run on two things: football and finger food. And while wings and nachos get all the glory, these Cheesy Pepperoni Pull-Apart Garlic Knots might be the sleeper hit your snack table’s been waiting for.
Picture this: pillowy balls of dough brushed with garlicky butter, sprinkled with Italian herbs, tucked into a muffin pan, and dotted with mini pepperoni that crisp up in the oven. As everything bakes, mozzarella melts between the knots, turning the whole pan into one irresistible, pull-apart masterpiece. It’s basically pizza meets garlic bread, and nobody can stop at just one piece.
I love this recipe because it’s easy to customize. Short on time? Grab a tube of store-bought pizza dough. Feeling extra? Whip up a quick homemade version. Either way, the prep is minimal and the payoff is huge. You can assemble the muffins early, stash it in the fridge, and slide it into the oven right before kickoff. By halftime, the buttery, cheesy aroma will have everyone hovering in the kitchen.
Serve the knots straight from the muffin pan with a warm bowl of marinara for dipping. They’ll disappear faster than a fourth-quarter timeout. Bonus: if you somehow end up with leftovers, pop them in the air fryer the next day for a second round of cheesy goodness.
So if your game day spread needs a new MVP, give these pepperoni-studded garlic knots a spot on the roster. One pull and you’ll see why they score every time.
Mini Cheesy Pepperoni Pull-Apart Garlic Knots
Ingredients
- 1 can Pillsbury biscuit dough, 8-count
- 2 tbsp unsalted butter, melted
- 1 tsp garlic salt, or to taste
- 1 cup shredded mozzarella cheese
- ½ cup mini pepperoni
- 1 tbsp chopped fresh parsley, or dried
Instructions
- Preheat oven to 375°F and lightly grease a standard muffin tin.
- Use kitchen scissors to cut each biscuit into 6–8 small pieces.
- In a large bowl, toss biscuit pieces with melted butter, garlic salt, mozzarella, and mini pepperoni until evenly coated.
- Scoop the mixture into each muffin cup, filling about ¾ of the way.
- Bake for 15–18 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
- Sprinkle with parsley and let cool slightly before serving.
- Optional: Serve with warm marinara sauce for dipping.
Nutrition information is automatically calculated, so should only be used as an approximation.
