Pizza Roll Stuffed Garlic Knots (Printable Version)

Golden garlic knots stuffed with pepperoni and mozzarella, brushed with herb-infused garlic butter.

# The Ingredients 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

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine self-rising flour, Greek yogurt, and salt. Stir until a shaggy dough forms, then knead gently until smooth, approximately 2 to 3 minutes.
03 - Divide the 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 the 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 - Arrange knots on the prepared baking sheet with seam side down.
09 - In a small bowl, mix melted butter with minced garlic, parsley, and salt.
10 - Brush half the garlic butter 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 if desired.
13 - Serve warm, optionally with marinara sauce for dipping.

# Additional Tips::

01 -
  • Each knot packs 7 grams of protein without tasting like gym food.
  • The dough comes together in under five minutes with just three ingredients.
  • They bake fast enough to make on a weeknight but look impressive enough for company.
  • The garlic butter seeps into every fold and makes your whole house smell like heaven.
02 -
  • Don't overfill the knots or the cheese will leak out and glue them to the pan, I learned this the messy way.
  • If your dough feels too sticky, dust your hands lightly with flour instead of adding more to the dough itself.
  • Brush the garlic butter on twice, once before baking and once after, it's the secret to that rich, glossy finish.
03 -
  • Use fresh garlic instead of jarred, it makes the butter taste alive and fragrant.
  • Don't skip the second brush of garlic butter after baking, that's where the magic happens.
  • Let the knots cool for just a minute before serving so the cheese sets slightly and doesn't burn anyone's mouth.
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