Description
Gooey Four Cheese Pepperoni Pizza Knots blend Italian comfort with cheesy indulgence, creating a mouthwatering appetizer that promises pure culinary delight. Rolled with love and packed with savory flavors, you’ll savor each irresistible bite of this crowd-pleasing treat.
Ingredients
Scale
Main Ingredients:
- 2 cups bread flour
- 1/2 cup all-purpose flour
- 1 packet active dry yeast
- 1/2 cup pepperoni, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup provolone cheese, shredded
- 1/4 cup romano cheese, shredded
Liquid Ingredients:
- 3/4 cup warm water
- 2 tbsp olive oil
Seasoning and Garnish:
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- 1 tbsp butter, melted
Instructions
- Activate the yeast by dissolving it in warm water (110°F), allowing it to foam and become frothy for approximately 5-7 minutes.
- In a large mixing bowl, combine bread flour, all-purpose flour, salt, dried oregano, and garlic powder, creating a well in the center for liquid ingredients.
- Pour the activated yeast mixture and olive oil into the flour mixture, blending until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, developing gluten structure and achieving a springy texture.
- Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for 60-75 minutes until doubled in size.
- Punch down the risen dough and roll it into a rectangular shape approximately 1/4 inch thick.
- Evenly distribute chopped pepperoni and all four cheese varieties across the dough’s surface, leaving a small border around the edges.
- Roll the dough tightly into a log, then slice into 1-inch thick rounds using a sharp knife.
- Arrange the pizza knots on a parchment-lined baking sheet, ensuring they are slightly separated to allow expansion.
- Let the knots rest and proof for an additional 20 minutes at room temperature.
- Preheat the oven to 425°F and bake the knots for 15-18 minutes until golden brown and cheese is melted and bubbly.
- Brush the hot knots with melted butter and sprinkle fresh parsley over the top for a vibrant finish.
- Allow the pizza knots to cool for 5 minutes before serving to let the cheese set and flavors meld.
Notes
- Activate yeast precisely at 110°F to ensure proper fermentation and soft dough texture.
- Choose high-protein bread flour for enhanced gluten development, creating a chewier, more structured pizza knot.
- Experiment with alternative cheese combinations like mozzarella, provolone, parmesan, and fontina for diverse flavor profiles.
- For gluten-free adaptation, substitute wheat flour with a blend of almond and gluten-free all-purpose flour, adding xanthan gum for binding.
- Prep Time: 15-20 minutes
- Cook Time: 15-18 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 20 mg