Serious eats does pepperoni; here’s another way:
- 4 tablespoons butter, divided
- 8 ounces sage sausage or breakfast sausage, removed from casings (see note above)
- 1 small onion, finely chopped (about 3/4 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 4 medium cloves garlic, finely chopped
- 1/4 cup minced fresh sage leaves
- 1/4 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 pound homemade or store-bought pizza dough (see note above)
- 2 tablespoons extra-virgin olive oil
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.
- While filling cools, make knots. On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
- Tie each strip into a knot and transfer to bowl with sausge mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter. Transfer the knots to the casserole dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
- When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
- When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop. Remove rolls from oven and immediately brush butter. Serve with gravy and cranberry sauce on the side.
1/2 cup sour cream
2 tablespoons mayonnaise
4 ounces crumbled blue cheese
Hot pepper sauce
2 tablespoons fresh parsley, chopped
1/2 lemon, juiced
1 scallion, sliced
I used only a splash of lemon juice and omitted the hot pepper sauce. Add more more green onions.
1 tablespoon oil
4 large sweet onions (sliced)
1/2 cup water
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
pepper to taste
1. Heat the oil in a pan over medium heat, add the onions and water and cook until completely tender and caramelized and golden, about 40-50 minutes, stirring every 10 minutes or so, adding more water as needed.
2. Mix everything and place it in a baking dish.
3. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.
1/2 cup walnuts, chopped
1 pound sharp white cheddar cheese, shredded
3 green onions, finely chopped
1 garlic clove, minced
1/2 cup mayonnaise (I had to use more than this to get a decent consistency)
1 1/2 teaspoons Creole mustard (approximated with whole grain mustard and horseradish)
1 1/2 teaspoons yellow mustard
1/2 teaspoon Creole seasoning (I used Emeril’s recipe)
1/2 teaspoon salt
Pinch of cayenne pepper
Maybe try food processing the seasonings with the mayonnaise and half the cheddar, then stirring the rest of the stuff in? Consistency was a little too chunky.