Four Cheese Pepperoni Pizza Knots
Soft yeast dough strips filled with pizza sauce, four cheeses, and pepperoni, tied into knots and baked golden.
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
Ingredients
Main Ingredients
- 1 cup warm water comfortably warm, not hot
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 3 cup all purpose flour plus extra for dusting
- ½ cup all purpose flour
- 2 tsp salt
- 2 tbsp olive oil
- 1 cup pizza sauce plus extra for dipping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- ½ cup crumbled feta cheese
- 1 cup sliced pepperoni
- 1 tsp Italian seasoning optional
Instructions
Cooking
- Foam. Mix the water, sugar, and yeast and wait 5 minutes.
- Mix. Stir the flour and salt with the yeast mixture and oil until a dough forms.
- Rise. Knead 5 to 7 minutes, then let rise covered for 1 hour.
- Heat. Heat the oven to 375 degrees F and line a baking sheet.
- Fill. Cut 12 strips, then add sauce, cheeses, and pepperoni.
- Bake. Roll each strip into a knot and bake 15 to 20 minutes until golden.
Notes
Substitutions: Use provolone or a pizza cheese blend, or store bought dough.
Tips: Pinch the ends closed and brush with oil for a crisp crust.
Storage: Refrigerate up to 3 days or freeze up to 3 months.
Nutrition is calculated for 1 of 12 knots.