20-Minute Air Fryer Cheesy Pepperoni Stuffed Garlic Knots – Irresistible!

You know those nights when you’re craving something cheesy, garlicky, and downright indulgent, but you don’t want to spend hours in the kitchen? That’s exactly how my obsession with these air fryer cheesy pepperoni stuffed garlic knots began! I was rushing to put together a last-minute snack for friends (who showed up way earlier than expected – you know how that goes), and voilà: 20 minutes later, we were all stuffing our faces with these golden, gooey miracles. The air fryer works its magic here, turning simple pizza dough into crispy-on-the-outside, molten-cheese-on-the-inside bites that disappear faster than you can say “pepperoni.” Trust me, once you try these, you’ll be making them on repeat – they’re that good.

Why You’ll Love These Air Fryer Cheesy Pepperoni Stuffed Garlic Knots

These garlic knots are my go-to when I need something delicious in a flash – and trust me, once you try them, they’ll be yours too. Here’s why they’re absolutely irresistible:

• Crazy fast: From fridge to table in 20 minutes flat (yes, really!)
• Minimal effort: Just stuff, fold, and air fry – no fancy skills needed
• Flavor explosion: Melty cheese, salty pepperoni, and garlic butter in every bite

Quick and Easy

I’m talking seven ingredients (most already in your fridge) and zero stress. The air fryer does all the heavy lifting while you relax – golden perfection in under 10 minutes. Even my 12-year-old niece can make these without supervision (though she always “forgets” to save me any).

Perfect for Any Occasion

Game day? Movie night? Unexpected guests? These little knots save the day every time. I’ve served them as appetizers at fancy-ish dinners (don’t tell the in-laws they’re basically fancy pizza bites) and demolished a whole batch solo while binge-watching reality TV. No judgment here – they’re that addictive.

Ingredients for Air Fryer Cheesy Pepperoni Stuffed Garlic Knots

Gather these simple ingredients – I promise you probably have most of them already! The magic happens when these basic items come together:

• 1 can refrigerated pizza dough (the kind that pops open always gives me a mini heart attack, but it’s worth it)
• 1 cup shredded mozzarella cheese (freshly grated melts better than pre-shredded, but we’re keeping it real here)
• 1/2 cup diced pepperoni (I like the mini cups that curl up when cooked – extra crispy bits!)
• 2 tbsp melted butter (salted or unsalted both work – I’m team salted all the way)
• 1 tsp garlic powder (not garlic salt – we’ll add our own salt)
• 1/2 tsp dried parsley (fresh works too if you’re feeling fancy)
• 1/4 tsp salt (just a pinch to balance all that cheesy goodness)

Ingredient Substitutions

No stress if you need to swap things out! Here’s how I’ve tweaked this recipe over the years:

• For vegetarians: Skip the pepperoni or use diced mushrooms (sauté them first to remove moisture)
• Healthier option: Turkey pepperoni works great, and part-skim mozzarella still gets nice and melty
• Dough alternatives: Homemade pizza dough or even crescent roll dough in a pinch (just adjust cooking time)
• Cheese swaps: Try a mozzarella-provolone blend or add a sprinkle of parmesan for extra flavor
• Butter alternative: Olive oil works if you’re out of butter, but the flavor won’t be quite as rich

The beauty of these knots is how forgiving they are – play around and make them your own!

How to Make Air Fryer Cheesy Pepperoni Stuffed Garlic Knots

Okay, let’s get to the fun part – turning these simple ingredients into cheesy, garlicky heaven! Don’t let the “stuffed” part intimidate you – I’ve made these so many times I could probably do it in my sleep (and honestly, some sleepy Sunday mornings I practically do). Just follow these easy steps, and you’ll be snacking in no time.

Step 1: Prep the Dough

First things first – pop open that pizza dough can (cover your ears if you’re jumpy like me). Flour your hands and a clean surface lightly – the dough can be sticky. Roll it out into a rough rectangle about 1/4 inch thick. Now, here’s my trick: use a pizza cutter to divide it into 8 equal pieces. I like to make them slightly rectangular rather than perfect squares – it gives you more surface to work with when folding. Pro tip: If the dough keeps shrinking back as you roll, let it rest for 5 minutes – it’s just being temperamental!

Step 2: Stuff and Seal

Here’s where the magic happens! Take about a tablespoon of shredded mozzarella and a teaspoon of diced pepperoni (don’t overstuff – we’ve all learned that lesson the messy way). Pile them in the center of each dough piece. Now, fold the dough over like you’re making a tiny calzone. Pinch the edges HARD – like, really seal them with your fingertips. I sometimes dab a tiny bit of water on the edges to help them stick better. If you see any cheese peeking out, that’ll be your leak spot, so fix it now! The first one might look a little rough – mine always do – but you’ll get the hang of it fast.

Step 3: Air Fry to Perfection

Preheat your air fryer to 350°F (175°C) for about 3 minutes – this helps get that perfect golden crust. While it’s heating, brush each knot with melted butter and sprinkle with the garlic powder, parsley, and salt mixture. Arrange them in the air fryer basket with some space between (they’ll puff up!). Cook for 8 minutes first – then peek. You want them golden brown, and if they need another minute or two, go for it. Watch closely though – that last minute can take them from perfect to overdone real fast! The smell will drive you crazy – that’s how you know they’re almost ready.

Tips for the Best Air Fryer Cheesy Pepperoni Stuffed Garlic Knots

After making these probably a hundred times (no exaggeration – my friends keep requesting them!), I’ve picked up some tricks to guarantee perfect garlic knots every single time. Here are my hard-won secrets:

• Fresh dough is your friend: That refrigerated pizza dough works best when it’s fresh. If it’s been sitting in your fridge for days, the knots won’t puff up as nicely. Check the expiration date – I’ve learned this the hard way!
• Watch that cook time: Air fryers can vary wildly. Start checking at 7 minutes – if they’re already golden, pull them! My sister’s air fryer cooks them in 6 minutes flat, while my mom’s needs the full 10. The first batch is always a test run.
• Serve immediately: These beauties are at their absolute best straight from the air fryer when the cheese is gloriously gooey. If they sit too long, the cheese sets up – though I won’t lie, I still eat them cold from the fridge at midnight sometimes.
• Don’t overcrowd: Give each knot some breathing room in the basket. I cook in batches if needed – patience rewards you with evenly crispy knots rather than steamed dough pockets.

One last pro tip? Make double what you think you’ll need. I can’t count how many times I’ve watched a whole batch disappear in minutes, leaving me with serious regrets about not making more!

Serving Suggestions for Air Fryer Cheesy Pepperoni Stuffed Garlic Knots

Oh, the possibilities with these little flavor bombs! While they’re absolutely delicious on their own (I may or may not have eaten an entire batch straight from the air fryer basket), here are my favorite ways to serve them up:

• Classic marinara dip: Warm up some store-bought marinara or whip up a quick homemade version – the tangy tomato cuts through all that cheesy richness perfectly. Bonus: sprinkle extra parmesan on top!
• Cool ranch drizzle: My guilty pleasure – mix ranch dressing with a bit of buttermilk to make it dippable. The cool creaminess against the hot garlic knots? *Chef’s kiss*
• Game day spread: Pile them high on a platter with buffalo wings and celery sticks. They’re the ultimate crowd-pleaser at parties (though you might need to hide a few for yourself first).
• Fancy-ish appetizer: Arrange them on a wooden board with olives, cured meats, and a little dish of garlic-infused olive oil for dipping. Suddenly, pizza dough feels gourmet!
• Weeknight dinner saver: Serve alongside a big green salad when you’re too tired to cook. They turn “I don’t feel like cooking” into “Wow, you made this?” real quick.

Honestly? The only wrong way to serve these is… not serving them at all. Get creative – I’ve even used them as “bread” for mini meatball sliders when I was feeling extra!

Storage and Reheating

Okay, confession time – these garlic knots are so good that leftovers rarely happen in my house. But on the off chance you manage to save some (I admire your willpower!), here’s how to keep them tasting fresh:

Storing them right: Let the knots cool completely before tucking them into an airtight container. I like using those glass ones with the snap lids – they keep the garlicky smell from taking over my fridge. They’ll stay tasty for about 2 days, though the texture is best within 24 hours. Pro tip: Separate layers with parchment paper so they don’t stick together!

Reheating magic: The air fryer is your best friend here – it brings back that crispy exterior like magic. Just pop them in at 350°F for 2-3 minutes until they’re heated through. No air fryer? A quick 30-second zap in the microwave works in a pinch, but they’ll lose some crispness (still delicious though!).

Freezer tip: Yes, you can freeze these! Arrange cooled knots on a baking sheet to freeze individually, then transfer to a freezer bag. When cravings hit, reheat straight from frozen in the air fryer at 350°F for 4-5 minutes. They won’t be quite as perfect as fresh, but they’ll satisfy that cheesy craving in a hurry!

Fair warning: you might catch me shamelessly eating cold leftovers straight from the fridge at midnight. No judgment if you do the same – they’re oddly delicious that way too!

Air Fryer Cheesy Pepperoni Stuffed Garlic Knots Nutritional Information

Now, let’s be real – we’re not eating these garlic knots for their health benefits (though I like to pretend the carrots in the pepperoni count as a vegetable). But if you’re curious about what you’re indulging in, here’s the breakdown per knot – remember, these are estimates and your exact numbers might vary depending on your specific ingredients:

• Serving Size: 1 garlic knot (about the size of a golf ball, but way more delicious)
• Calories: 180 (worth every single one!)
• Total Fat: 10g (that’s the cheese and pepperoni working their magic)
• Saturated Fat: 4g (I justify it by calling it “flavor carriers”)
• Carbohydrates: 18g (mostly from that glorious pizza dough)
• Fiber: 1g (hey, it’s something!)
• Sugar: 1g (surprisingly low for how sweet these taste)
• Protein: 7g (cheese and pepperoni pulling double duty)
• Sodium: 420mg (pepperoni brings the salt – adjust to your taste)

A quick heads-up: these numbers can swing quite a bit depending on your exact ingredients. Using turkey pepperoni? That’ll lower the fat. Opting for low-moisture mozzarella? Might change the calorie count. Even different pizza dough brands vary in their nutrition stats. My advice? Enjoy them guilt-free – life’s too short not to eat cheesy garlic knots!

Frequently Asked Questions

Q1. Can I make these garlic knots ahead of time?
Absolutely! You can prepare the stuffed knots up to the air frying step, then refrigerate them for a few hours before cooking. Just let them sit at room temperature for 10 minutes before air frying. The dough might not puff quite as dramatically, but they’ll still taste amazing. I’ve even frozen the unbaked knots (more on that below)!

Q2. What if my air fryer doesn’t have a preheat setting?
No worries at all – mine doesn’t either! Just pop the knots in and add 1-2 minutes to the cooking time. The first batch is always a bit of a test run anyway. By the second batch, you’ll know exactly how your air fryer behaves. I always peek at 7 minutes to check progress.

Q3. Help! My cheese keeps leaking out – what am I doing wrong?
Oh honey, we’ve all been there! Two tricks: 1) Don’t overstuff – a tablespoon of cheese max, and 2) Really seal those edges with a good pinch. I sometimes wet my fingertips to help the dough stick better. If you see any cheese peeking out before cooking, that’s your leak spot – patch it up with a tiny dough scrap!

Q4. Can I freeze these garlic knots?
Yes! They freeze beautifully. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. To reheat, air fry from frozen at 350°F for 4-5 minutes. They won’t be quite as perfect as fresh, but still way better than most freezer snacks. I always keep a batch stashed for emergencies (like sudden garlic knot cravings at 10pm).

Q5. What’s the best way to reheat leftovers?
The air fryer is definitely your best bet – 2-3 minutes at 350°F brings back that crispy exterior. No air fryer? A toaster oven works well too. The microwave will make them soft (still tasty though – not that I’d know from personal midnight snacking experience or anything…).

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