Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft golden knots stuffed with cheese and pepperoni, brushed with garlic butter. Made with high-protein dough for a satisfying appetizer.

# What You'll Need:

→ Protein Dough

01 - 1 cup Greek yogurt, plain nonfat or low-fat
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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing 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.
04 - Flatten each rope slightly and place 2 slices pepperoni and a generous pinch of mozzarella and parmesan cheese in the center.
05 - Pinch the dough to seal the filling, then gently tie each filled rope into a knot, tucking the ends 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, 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 Hints:

01 -
  • High-protein dough keeps you satisfied without the post-snack crash that usually follows party food.
  • They come together in under an hour, which means you can actually make them on a whim instead of just buying the frozen version.
  • The melted cheese and pepperoni inside stays warm and gooey, while the outside gets this golden, slightly crispy finish that's impossible to stop eating.
02 -
  • Don't skip the second brush of garlic butter—it's what takes these from good to unforgettable, and the hot knots will absorb it like they're meant to.
  • If your dough feels too sticky to work with, you can lightly flour your hands or the work surface, but resist the urge to add extra flour to the bowl because the yogurt ratio is what makes the texture special.
03 -
  • Make the dough while your oven preheats so you're not waiting around—the whole process moves fast and there's no real downtime.
  • If you accidentally make them a little too big or small, they'll all still bake fine, just keep an eye on timing because smaller ones might be done a minute or two earlier.
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