Pizza Roll Stuffed Garlic Knots

These Pizza Roll Stuffed Garlic Knots are a clever twist on a classic snack, featuring soft, golden dough made with high-protein Greek yogurt. Each knot is stuffed with spicy pepperoni and melty cheese, then finished with a savory garlic butter brush, making them the ultimate game-day appetizer.

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With only 138 calories per knot, this American-Italian inspired dish offers a lighter way to enjoy the bold flavors of a pepperoni pizza in a convenient, handheld form.

Ingredients

• Protein Dough: 1 cup (240 g) Greek yogurt (plain, nonfat or low-fat), 1 cup (120 g) self-rising flour, 1 scoop (about 30 g) unflavored or plain whey protein powder, 1/2 tsp garlic powder, 1/2 tsp salt
• Filling: 24 slices pepperoni, 1 cup (115 g) shredded mozzarella cheese, 1/2 cup (60 g) shredded parmesan cheese
• Garlic Butter: 4 tbsp (60 g) unsalted butter (melted), 2 cloves garlic (minced), 2 tbsp chopped fresh parsley, 1/4 tsp salt

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, mix Greek yogurt, self-rising flour, protein powder, garlic powder, and salt until a soft dough forms. Knead briefly until smooth.

Step 3

Divide dough into 12 equal pieces. Roll each piece into a 6-inch (15 cm) rope.

Step 4

Flatten each rope slightly and fill the center with 2 slices pepperoni and a generous pinch of mozzarella and parmesan.

Step 5

Pinch the dough to seal the filling, then gently tie each filled rope into a knot, tucking ends underneath.

Step 6

Arrange knots on the prepared baking sheet.

Step 7

In a small bowl, combine melted butter, minced garlic, parsley, and salt. Brush half the garlic butter over the knots.

Step 8

Bake for 18–20 minutes, until golden brown and cooked through.

Step 9

Remove from oven and immediately brush with remaining garlic butter. Serve warm.

Zusatztipps für die Zubereitung

If you don't have self-rising flour, you can substitute it by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Varianten und Anpassungen

For a lighter or vegetarian option, swap the pepperoni for turkey pepperoni or sliced cooked mushrooms. You can also add extra flavor by sprinkling the knots with red pepper flakes or additional parmesan cheese before serving.

Serviervorschläge

These garlic knots are best enjoyed warm, served alongside a bowl of heated marinara sauce for dipping.

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Serve these savory, protein-packed knots warm and enjoy the perfect balance of garlic, cheese, and spice.

Recipe FAQ

→ How do I prevent the filling from leaking during baking?

Pinch the dough tightly to seal the filling after placing pepperoni and cheese inside. Gently tuck the ends underneath when forming knots. This creates a secure seal that keeps melty cheese contained while baking.

→ Can I make the dough ahead of time?

Yes, prepare the dough up to 24 hours in advance and store it refrigerated in an airtight container. Let it come to room temperature for 10-15 minutes before rolling and filling, as chilled dough may be slightly stiffer to work with.

→ What's the best way to reheat leftover knots?

Reheat in a 350°F oven for 5-7 minutes until warmed through. This helps restore the crispy exterior while keeping the interior tender. Avoid microwaving, which can make the dough rubbery and unevenly heated.

→ Can I use regular flour instead of self-rising flour?

Absolutely. Substitute with 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt. This combination replicates the leavening in self-rising flour and ensures the knots rise properly during baking.

→ How do I know when the knots are fully cooked?

The knots should be golden brown on top and bottom, approximately 18-20 minutes at 400°F. The dough should feel firm to the touch, not doughy or soft. You can also insert a toothpick into the center—it should come out clean without sticky dough residue.

→ Can I freeze these garlic knots?

Freeze unbaked knots on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes to the baking time. Already baked knots can also be frozen and reheated in the oven.