Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft golden knots with cheese and pepperoni filling, brushed with garlic butter.

# What You'll Need:

→ Protein Dough

01 - 1 cup (240 g) plain nonfat or low-fat Greek yogurt
02 - 1 cup (120 g) self-rising flour
03 - 1 scoop (approximately 30 g) unflavored or plain whey protein powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 24 slices pepperoni
07 - 1 cup (115 g) shredded mozzarella cheese
08 - 1/2 cup (60 g) shredded parmesan cheese

→ Garlic Butter

09 - 4 tablespoons (60 g) unsalted butter, melted
10 - 2 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/4 teaspoon salt

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt until a soft dough forms. Knead briefly until smooth.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch (15 cm) rope.
04 - Flatten each rope slightly and fill the center with 2 slices pepperoni and a generous pinch of mozzarella and parmesan cheese.
05 - Pinch the dough to seal the filling, then gently tie each filled rope into a knot, tucking the ends underneath.
06 - Arrange the knots on the prepared baking sheet in a single layer.
07 - In a small bowl, combine melted butter, minced garlic, parsley, and salt. Brush half the garlic butter 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 -
  • High-protein dough that actually tastes indulgent, not like a fitness compromise.
  • Pizza and garlic knots combined means you're getting everyone's favorite flavors in one bite.
  • Ready in under an hour, which means you can pull these off even when you're short on time.
02 -
  • Don't skip the second garlic butter brush right after baking; this is where the fresh parsley flavor stays bright instead of turning bitter from the heat.
  • If your dough feels too sticky to work with, let it rest in the fridge for 10 minutes—cold dough is much easier to tie into knots without losing its shape.
03 -
  • If you're making these ahead for a party, assemble everything up to the knotting stage and refrigerate—the cold dough is easier to handle and looks neater on the plate.
  • Brush the knots with melted butter between the pre-bake and the oven time if you want a darker, crispier exterior that shatters a little when you bite into it.
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