Pizza Roll Stuffed Knots (Printable Version)

Soft, golden knots stuffed with cheese and pepperoni, brushed with garlic butter for a flavorful snack.

# What You'll Need:

→ Protein Dough

01 - 1 cup plain nonfat Greek yogurt
02 - 1 cup self-rising flour
03 - 1 scoop unflavored whey protein powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 24 slices pepperoni
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded parmesan cheese

→ Garlic Butter

09 - 4 tablespoons unsalted butter, melted
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped
12 - 1/4 teaspoon salt

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Mix until a soft dough forms, then knead briefly until smooth.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch rope, then flatten slightly.
04 - Place 2 slices pepperoni and a generous pinch of mozzarella and parmesan cheese in the center of each flattened rope.
05 - Pinch dough edges to seal filling, then gently tie each filled rope into a knot with ends tucked underneath.
06 - Place all knots on the prepared baking sheet in a single layer.
07 - In a small bowl, whisk together melted butter, minced garlic, fresh parsley, and salt. Brush half of this mixture over the knots.
08 - Bake for 18 to 20 minutes until golden brown and cooked through.
09 - Remove from oven and immediately brush with remaining garlic butter. Serve warm.

# Expert Advice:

01 -
  • They come together in under 40 minutes and taste like you spent hours in the kitchen.
  • The dough is naturally high-protein and tender without any weird aftertaste.
  • Pepperoni and melted cheese hidden inside every knot makes them feel indulgent even when they're surprisingly light.
  • One batch disappears faster than you can believe, especially during game days or parties.
02 -
  • The dough dries out quickly once mixed, so work with it right away and don't leave it sitting uncovered—I learned this the hard way when half a batch turned into a dense puck.
  • Tying the knots too tight restricts the rise, so keep them loose and playful, and if one falls apart during tying, just reform it into a little bundle instead of stressing.
03 -
  • Make sure your Greek yogurt is genuinely plain and unsweetened, because even vanilla yogurt will throw off the savory balance and leave a weird aftertaste.
  • If your self-rising flour is more than a few months old, replace it—the baking powder loses its power and your knots will come out dense instead of fluffy.
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