Pizza Roll Stuffed Garlic Knots (Printable)

Soft garlic knots stuffed with pepperoni and cheese, brushed with fragrant garlic butter. High-protein dough makes them a satisfying snack or appetizer.

# What You 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

# How To Make It:

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 for 2-3 minutes until smooth.
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 1-2 slices of pepperoni and a small mound of mozzarella along the center of each strip.
06 - 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 - Place knots seam side down on the prepared baking sheet.
09 - Mix melted butter with minced garlic, parsley, and salt in a small bowl.
10 - Brush half of the garlic butter over the knots.
11 - Bake for 16-18 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 Advice:

01 -
  • High-protein dough made with Greek yogurt means you can actually enjoy these without the guilt spiral.
  • They taste like you spent hours in the kitchen when really it's under 40 minutes from start to warm bite.
  • Perfect for parties because people always think you're showing off, but it's deceptively simple.
02 -
  • Don't skip the parchment paper—these can stick surprisingly fast, and scraping them off is no fun.
  • The dough doesn't need kneading like regular bread; over-work it and they'll turn tough instead of tender.
  • If your knots seem to spread too much, your oven might run hot—keep an eye on them after minute 14.
03 -
  • Room temperature Greek yogurt mixes into the dough way easier than cold yogurt straight from the fridge.
  • If you brush the garlic butter on before baking, some of it soaks in; brush again after baking so you get that glossy, fragrant finish people remember.
Return