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Pepperoni Garlic Bread
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Pepperoni Garlic Bread

Pepperoni Garlic Bread

Of course you can always use regular garlic for this, but garlic confit just makes it special - plus you'll end up with extra garlic butter for almost anything you want. And the simple little 'no cook' sauce works great here, but you also have more of that for a pasta, eggs...whatever.

Ingredients

Confit Garlic Butter

  • 3 heads garlic, cloves peeled
  • Olive oil
  • 1 stick softened butter
  • Salt & pepper to taste

‍

No Cook Sauce‍

  • 15 ounce can whole peeled tomatoes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon garlic paste
  • 1 tablespoon olive oil

‍

Bread

  • One 12" baguette
  • Shredded cheese: parm, mozz, mont jack - it's up to you
  • Pepperoni slices
  • Parmesan cheese

Directions

Confit Garlic Butter

  1. Put cloves into a small pot and add enough oil just to cover, bring to a low simmer and leave until starting to get golden brown - 20-30 minutes
  2. Remove cloves from the oil (but save the oil for almost everything) and put into a bowl with the butter. Season with salt & pepper to taste, and mash and mix together - set aside

‍

No Cook Sauce

  1. Break up tomatoes in a large bowl, squishing well and add remaining ingredients - mix well to combine and set aside

‍

Bread

  1. Preheat oven or air fryer to 380
  2. Slice baguette horizontally, and spread each side (generously) with some of the garlic butter
  3. Bake 2-3 minutes or until just beginning to get brown and bubbly
  4. Remove, top each with some of the sauce (I strained it so it wouldn't be too wet for this, but on pasta it'll be perfect) then some shredded cheese and finally pepperoni slices
  5. Bake another 3-4 minutes or until bubbly, crispy & gorgeous
  6. Top with extra parm for serving
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