A cozy plant-based winter meal to share with friends.

Vegan skillet pepperoni knots

Flavor boosted pull apart knots.

What’s more comforting than these golden and crispy garlic and pepperoni knots? We recommend preparing two portions as these will be gone in 5 minutes, guaranteed! Serve with warmed homemade or store-bought tomato dipping sauce!



Prep time

45 minutes

Total time

1 hour 15 minutes



  • 1 cup water
  • 1tsp sugar
  • 1 Tbsp dry yeast
  • 2.5 cups flour
  • 2 tbs oil
  • 1 tsp salt


  • 2 tbsp plant-based butter plus extra for brushing
  • 5 garlic cloves, minced
  • 3 tbsp chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup plant-based mozzarella, shredded
  • 4 oz Plantcraft pepperoni, chopped into 1/4 inch squares


  1. In a bowl dissolve yeast and sugar in water and let it stand for about 5-10 minutes. Stir in flour, oil, salt and start mixing until it forms a smooth dough. Cover it with a kitchen towel and let it rest in a warm place for about 30 minutes.
  2. While your dough is resting, melt the butter in a cast-iron skillet. Add the pepperoni and cook for about 5 minutes. Add the minced garlic, chives, parsley, and sauté for another 5-6 minutes. Once the pepperoni looks nice and crispy, transfer the mixture into a bowl and add in the shredded mozzarella cheese. Don’t clean the skillet.
  3. Place dough on a lightly floured surface and cut it into 14-16 equal pieces. Roll them into a log and tie each piece by making a loop in the center, threading one of the ends through it. Roll your knots in the pepperoni mixture until they’re coated thoroughly and place them in the skillet. Cover with a clean towel and proof for another 30 minutes.
  4. Preheat your oven to 400 degrees (200 Celsius) and bake knots for 25-30 minutes or until golden and crispy.
  5. Remove from oven and brush with melted garlic butter.


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