Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft golden knots with pepperoni, cheese, and garlic butter. High-protein dough makes these irresistible treats perfect for any gathering.

# 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, optional

# How-To Steps:

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 - Position knots on the prepared baking sheet with seam side facing down.
09 - Mix melted butter with minced garlic, parsley, and salt in a small bowl.
10 - Brush half of the garlic butter mixture 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.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can impress people on a weeknight without the stress.
  • Greek yogurt makes the dough cloud-soft while packing actual protein, so you're eating something that feels a little less guilty.
  • Pepperoni and melted cheese hide inside warm knots, so every bite hits different than store-bought versions.
02 -
  • Don't skip the parchment paper because these can stick, and trying to rescue a stuck knot is way more stressful than just using the paper in the first place.
  • The garlic butter is applied twice because the first coat gets absorbed into the warm knots while the second coat stays on top and makes them shine, which is the difference between good and restaurant-quality.
03 -
  • Measuring your ingredients by weight makes these consistent batch to batch, especially the cheese and pepperoni where even amounts create even melting and flavor distribution.
  • If your Greek yogurt is really thick, it works even better because the dough comes together faster and stays less sticky, so don't water it down even if it seems firm at first.
Go Back