Garlic Knot Pizza Bake

Pro tips

• Separate the mozzarella: layer 6 oz mixed in with the sauce and pepperoni, then top with the remaining 2 oz for even melting and a crispy top.
• Don't skip fresh basil sprinkled on top after baking—it brightens the marinara flavors and adds a finishing touch.
• Arrange pepperoni slices slightly overlapped in a single layer so they crisp at the edges rather than clump.
• Check the bake at 20 minutes; cheese should be bubbly and knots golden but still tender inside.

Substitutions

• Marinara sauce → pizza sauce or tomato sauce (adjust salt to taste)
• Mozzarella → provolone or a mozzarella-parmesan blend (for sharper flavor)
• Pepperoni → cooked Italian sausage, bacon bits, or ham (meat ratio stays ~4 oz)
• Fresh basil → dried oregano or Italian seasoning (use ½ tsp total)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 325°F for 10–15 minutes until warmed through.

Can I use fresh garlic knots instead of frozen?

Yes, fresh garlic knots will work but reduce baking time by 5–10 minutes and check for doneness earlier to avoid over-browning.

What temperature should I bake this at?

Bake at 375°F (190°C) for about 20–25 minutes until the cheese is melted and lightly golden.

Can I make this ahead of time?

Yes, assemble the bake up to 4 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if baking from cold.

What meat can I substitute for pepperoni?

Sliced salami, sopressata, or Italian sausage crumbles work well. Ground beef or bacon are also options if preferred.

How many servings does this make?

This recipe yields about 4–6 servings depending on portion size and whether it's served as an appetizer or main.