Ingredients
2½cupswarm water
1tspsugar
1packet active dry yeast
6tbspolive oil
7cupsall purpose flour,plus more for dusting
1½tspkosher salt
nonstick cooking spray,for greasing
1large egg,lightly beaten
3mozzarella sticks,cut in half crosswise
1tbspSesame seeds
¼cuppizza sauce
1cupmozzarella cheese,shredded
12pepperoni slices
¼cupchocolate hazelnut spread
4tbspunsalted butter
4tbspolive oil
8garlic cloves,minced
½tspgarlic powder
2tspItalian Seasoning
1tspkosher salt
½tspred pepper flakes
1tbspGrated Parmesan Cheese
1tbspfresh parsley,finely chopped
2cupspowdered sugar
3tbspmilk
1tspvanilla extract
2tbspgranulated sugar
1tspCinnamon
4tbspunsalted butter,melted
1cupmarinara sauce,warmed
Preparation
In a large bowl, sprinkle the sugar and yeast in warm water. Let the yeast bloom for 5 minutes until bubbles form on the surface. Add the olive oil, flour, and salt. Stir until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean surface and knead for 5 to 10 minutes. The dough should be soft, smooth, and bouncy. Shape the dough into a taut round.
Grease a clean large bowl with nonstick spray and place the dough inside. Cover with plastic wrap. Let rise for 1 to 2 hours in a warm place until almost doubled in size.
Punch down the dough and turn it out onto a clean surface. Cut into 5 equal portions. Roll each dough portion into a ball. Cover with a kitchen towel and let rest for 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a rimmed baking sheet with nonstick spray.
Flatten a dough ball slightly with your hand then divide into 6 even pieces. Roll a piece out into a rope about 10 inches long.
Coil the rope around 1 mozzarella stick half so it is entirely covered. Repeat with the remaining dough and mozzarella. Arrange the sticks 2×3 in the center of the prepared baking sheet, dividing the baking sheet in half lengthwise.
Flatten another dough ball slightly with your hand, then divide into 12 even pieces. Roll a piece out into a rope about 5 inches (12.5 cm) long. Tie into a knot. Repeat with the remaining dough. Arrange on ¼ of the baking sheet.
Roll another dough ball into a 9×11-inch rectangle. Spread the pizza sauce over the dough, leaving a ½-inch border around the edges.
Cover the sauce evenly with the shredded mozzarella and pepperoni. Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
Roll another dough ball into a 9×11-inch rectangle. Spread the chocolate-hazelnut spread over the dough, leaving a ½-inch border around the edges.
Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
Roll the remaining dough ball into a 4×6-inch rectangle. Cut the dough into 12 even pieces, each about ¾x3 inches. Twist each piece into a spiral. Arrange on the remaining quarter of the baking sheet.
Brush all of the dough lightly with egg wash. Top the stuffed breadsticks with the sesame seeds.
Bake for about 30 minutes until light golden brown.
While baking, make the garlic butter for the garlic knots. Add the butter, olive oil, garlic, garlic powder, Italian seasoning, salt, and red pepper flakes to a small saucepan over medium-low heat.
Cook for 3 to 4 minutes until the butter is melted and the garlic has just begun to soften. Remove the pot from the heat.
In a medium bowl, combine the powdered sugar, milk, and vanilla and whisk until smooth.
In a small bowl, stir together the granulated sugar and cinnamon.
Once baked, brush the garlic knots with the garlic butter and sprinkle with Parmesan and parsley. Reserve the remaining garlic butter.
Brush the twists with the melted butter then sprinkle with the cinnamon sugar.
Let cool slightly before serving.
Serve with warm marinara, reserved garlic butter, and sweet dipping sauce. Enjoy!
