Save It My kitchen smelled like a pizzeria the first time I pulled these from the oven, and my neighbor actually knocked on the door to ask what I was making. I'd been experimenting with high-protein doughs for weeks, trying to find something that didn't taste like cardboard, and these knots were the breakthrough. The garlic butter pooled in the twisted creases, the cheese oozed just enough to be dramatic but not messy, and the pepperoni crisped at the edges. I ate three standing at the counter before I even plated them. They've been my secret weapon ever since.
I made a double batch for a Super Bowl party last year and watched them vanish in under ten minutes. People kept asking if I'd ordered them from a restaurant. One friend tried to untie a knot to see how I got the filling inside, which made everyone laugh. The best part was hearing someone say they tasted like pizza rolls grew up and got fancy. I didn't tell anyone how easy they actually were until someone begged for the recipe.
Ingredients
- Self-rising flour: The leavening is already in there, so the dough puffs beautifully without yeast or waiting, and I always keep a bag in the pantry now.
- Nonfat Greek yogurt: This is what makes the dough stretchy and soft while sneaking in extra protein, and it works like magic when kneaded just until smooth.
- Salt (dough): Just enough to keep the dough from tasting flat, and it balances the tanginess of the yogurt.
- Pepperoni slices: I use the regular deli kind, and they release just enough oil to flavor the cheese without making the knots greasy.
- Shredded mozzarella: Low-moisture mozzarella melts into stretchy pockets without leaking everywhere, and I've learned to use a light hand so the knots stay tied.
- Unsalted butter: Melted and mixed with garlic, this is what turns simple dough into something you can't stop eating.
- Garlic cloves: Freshly minced makes all the difference, the jarred stuff just doesn't have the same punch.
- Fresh parsley: It adds a pop of color and a tiny bit of freshness that cuts through the richness.
- Salt (butter): A pinch in the garlic butter makes every flavor sharper and more alive.
- Grated Parmesan: Optional but highly recommended, it adds a salty, nutty finish that makes the knots taste even more indulgent.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment so nothing sticks. This also makes cleanup a breeze.
- Make the Dough:
- Stir the flour, yogurt, and salt together until it looks shaggy, then knead it gently on a clean counter until it feels smooth and slightly tacky. Don't overwork it or it'll get tough.
- Divide and Roll:
- Cut the dough into 12 equal pieces and roll each one into a rope about as long as a pencil. If they shrink back, let them rest for a minute.
- Flatten the Ropes:
- Press each rope into a strip wide enough to hold your filling, about the width of two fingers. The dough is forgiving, so don't stress about perfection.
- Add the Filling:
- Lay a couple slices of pepperoni down the center of each strip and top with a small pinch of mozzarella. Less is more here, or the knots won't stay closed.
- Seal and Roll:
- Roll the dough lengthwise over the filling like a little burrito, then pinch the seam tight so nothing escapes during baking. I press it with my thumb to be sure.
- Tie the Knots:
- Gently tie each rope into a loose knot and tuck the ends underneath so they look neat. They don't have to be perfect, mine never are.
- Arrange on the Sheet:
- Place the knots seam side down on your prepared baking sheet, leaving a little space between each one. They'll puff up but not spread much.
- Make the Garlic Butter:
- Whisk together the melted butter, minced garlic, parsley, and salt in a small bowl. The smell alone will make you hungry.
- First Brush:
- Brush half the garlic butter over the tops of the knots before they go in the oven. This helps them brown beautifully.
- Bake:
- Slide the sheet into the oven and bake for 16 to 18 minutes, until the knots are golden and smell incredible. Check the bottoms to make sure they're cooked through.
- Finish and Serve:
- Brush the hot knots with the remaining garlic butter as soon as they come out, then sprinkle with Parmesan if you're using it. Serve them warm, ideally with marinara on the side.
Save It The first time I served these at a family dinner, my dad ate four and then asked if I'd made enough for him to take some home. My mom started keeping Greek yogurt in her fridge just in case I decided to make them again. Now every time I visit, someone hints that it would be a great day for garlic knots. It's become less about the recipe and more about the ritual of making them together, flour on the counter and everyone fighting over who gets to tie the knots.
Storing and Reheating
These knots are best warm and fresh, but leftovers keep in an airtight container in the fridge for up to three days. I reheat them in a 350°F oven for about 8 minutes to bring back that soft, buttery texture. The microwave works in a pinch, but the oven makes them taste like you just baked them. If you want to freeze them, do it before baking, then bake straight from frozen and add a few extra minutes.
Customizing Your Knots
I've stuffed these with all kinds of things depending on what's in my fridge. Cooked sausage and cheddar, spinach and feta, even ham and Swiss all work beautifully. One time I added a spoonful of marinara inside with the cheese and it tasted like a tiny calzone. If you like heat, a pinch of red pepper flakes in the garlic butter or tucked into the filling makes them addictive. Just keep the filling light so the knots stay sealed and don't get soggy.
Serving Suggestions
I usually put these out with a bowl of warm marinara for dipping, but ranch or garlic aioli work too. They're perfect alongside a big salad for a light dinner or as a party appetizer that actually fills people up. I've served them at game nights, potlucks, and even as a side with soup. They're one of those recipes that fit anywhere and make everything feel a little more special.
- Pair them with marinara, ranch, or garlic aioli for dipping.
- Serve them warm as an appetizer or alongside soup and salad.
- Make a double batch because they disappear faster than you think.
Save It These knots have a way of turning an ordinary evening into something a little warmer, a little more delicious. I hope they become one of those recipes you make without thinking, the kind that fills your kitchen with good smells and your table with happy people.
Common Questions About Recipes
- → Can I make these knots ahead of time?
Yes, you can assemble the knots up to 4 hours ahead, cover them with plastic wrap, and refrigerate until ready to bake. Add 2-3 minutes to the baking time if baking straight from the fridge.
- → What can I use instead of pepperoni?
Try cooked Italian sausage, ham, bacon, or for a vegetarian option, use sautéed mushrooms, spinach, or sun-dried tomatoes. Any pizza topping works beautifully.
- → Why use Greek yogurt in the dough?
Greek yogurt creates a high-protein, tender dough that's quick to make without yeast. It adds moisture and tang while keeping the knots light and fluffy.
- → How do I store leftovers?
Store cooled knots in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore their soft texture and warm the filling.
- → Can I freeze these garlic knots?
Absolutely. Freeze baked and cooled knots in a freezer bag for up to 2 months. Reheat from frozen at 375°F for 12-15 minutes until warmed through.
- → What dipping sauces pair well with these?
Marinara sauce is classic, but ranch dressing, garlic aioli, or a creamy alfredo sauce all make excellent dipping companions for these savory knots.