Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft golden knots stuffed with pepperoni and cheese, brushed with fragrant garlic butter

# 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine self-rising flour, Greek yogurt, and salt in a mixing bowl. Stir until shaggy dough forms, then knead gently until smooth, approximately 2 to 3 minutes.
03 - Divide dough into 12 equal pieces. Roll each piece into a 7-inch rope.
04 - Flatten each rope into a strip approximately 1.5 inches wide.
05 - Place 1 to 2 slices of pepperoni and a small mound of mozzarella along the center of each strip.
06 - Carefully roll up each strip lengthwise to encase the filling, pinching the seam to seal completely.
07 - Tie each filled rope into a loose knot and tuck the ends underneath.
08 - Arrange knots on the prepared baking sheet with seam side down.
09 - Mix melted butter with minced garlic, parsley, and salt in a small bowl.
10 - Brush half the garlic butter over the knots.
11 - Bake for 16 to 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 Hints:

01 -
  • They're done in under 40 minutes from start to warm plate, so perfect for when unexpected people show up.
  • Greek yogurt makes them naturally high in protein without tasting like a health bar, which honestly surprised me the first time.
  • Pepperoni and cheese stuffed inside means every bite is actually satisfying, not just a vehicle for dipping sauce.
  • One batch makes enough to freeze extras, so you can reheat them when you want something warm and slightly fancy without effort.
02 -
  • Don't overwork the dough or knead it like bread—this isn't yeast dough, and aggressive kneading makes them dense and chewy instead of light and tender.
  • If your pepperoni is leaking grease all over the sheet, pat it dry with a paper towel first; it makes the difference between crispy edges and greasy puddles.
03 -
  • Make your garlic butter ahead and store it in the fridge, so you just need to reheat and brush—this saves mental effort when you're already managing oven timing.
  • If you want them spicy, add a pinch of red pepper flakes to the garlic butter or toss a tiny bit into the filling itself for sneaky heat.
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