Pizza Roll Stuffed Garlic Knots (Printable Version)

Golden garlic knots stuffed with pepperoni and cheese, brushed with buttery garlic topping.

# What You'll Need:

→ Protein Dough

01 - 1 1/4 cups self-rising flour
02 - 1 cup nonfat Greek yogurt
03 - 1/2 teaspoon salt

→ Filling

04 - 18 slices pepperoni
05 - 3/4 cup shredded mozzarella cheese

→ Garlic Butter

06 - 3 tablespoons unsalted butter, melted
07 - 2 cloves garlic, finely minced
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1/4 teaspoon salt

→ Garnish

10 - 2 tablespoons grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper
02 - Combine self-rising flour, Greek yogurt, and salt in a mixing bowl, stirring until shaggy dough forms, then knead gently until smooth for 2-3 minutes
03 - Divide dough into 12 equal pieces and roll each piece into a 7-inch rope
04 - Flatten each rope into a strip approximately 1.5 inches wide
05 - Place 1-2 slices of pepperoni and a small mound of mozzarella along the center of each strip
06 - Roll up each strip lengthwise to encase the filling and pinch the seam to seal
07 - Tie each filled rope into a loose knot and tuck the ends underneath
08 - Place knots on prepared baking sheet with seam side down
09 - Mix melted butter with minced garlic, parsley, and salt in a small bowl
10 - Brush half of the garlic butter over the knots
11 - Bake for 16-18 minutes until golden brown and cooked through
12 - Remove from oven, brush with remaining garlic butter, and sprinkle with Parmesan cheese if desired
13 - Serve warm, optionally with marinara sauce for dipping

# Expert Advice:

01 -
  • They're ready in under 40 minutes and taste like you spent way more effort than you actually did.
  • High protein means you can eat a handful guilt-free, even though they taste more like a party than a snack.
  • The garlic butter makes your whole kitchen smell incredible, and that's half the joy.
02 -
  • Don't knead the dough too much or these become tough instead of fluffy; Greek yogurt dough is forgiving but impatient kneading will ruin it.
  • The garlic butter applied twice—once before baking and once after—is what makes them taste restaurant-quality and keeps them from drying out.
03 -
  • Add a pinch of red pepper flakes to the garlic butter if you want heat, or mix in some Italian seasoning for deeper savory notes.
  • Don't skip the parchment paper because it prevents sticking and makes cleanup so much easier you'll wonder why you ever baked without it.
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