Pizza or Garlic Knots? With this recipe, you'll never have to decide between the two again. It's a quick but delicious choice for Today's Crock Pot Thursday!
INGREDIENTS
GARLIC-KNOT CRUST
- 2 tubes pre-made biscuit dough
- 3 tbsp. butter, melted
- 1½ tsp. garlic powder, divided
- 1/4 c. grated Parmesan cheese
PIZZA FILLING
- 1 lb. ground beef
- 1 jar marinara sauce
- 1 c. shredded mozzarella cheese
- 12 slices pepperoni
DIRECTIONS
- Preheat the oven to 375°F.
- For the garlic-knot crust: Cut each biscuit round in half (or quarter it, if the package makes extra-large biscuits), so they're about the size of a half-dollar. Dip the biscuit pieces in melted butter, then place them in a gallon-size resealable plastic bag and top with 1 tsp. garlic powder and parmesan cheese. Shake to coat.
- Pour coated dough balls into a large casserole dish, spreading them out in an even layer. Set aside.
- For the rest of the pizza: Place ground beef and 1/2 tsp. garlic powder in a sauté pan over medium heat. Cook beef, breaking it up into crumbles with the back of a spatula, until it's fully browned. Drain and mix with marinara sauce.
- Pour meat sauce onto pizza, covering the knots. Top with mozzarella cheese and pepperoni slices. Bake in the oven for 20-22 minutes, or until cheese is melted and bubbly, and garlic knots are puffed up and lightly golden (if you can see them).
https://www.youtube.com/watch?v=DZ10RL8Ts7k