Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft garlic knots stuffed with cheese and pepperoni, brushed with garlic butter. Perfect party appetizer.

# What You’ll Need:

→ Protein Dough

01 - 1 cup Greek yogurt, plain, nonfat or low-fat
02 - 1 cup self-rising flour
03 - 1 scoop unflavored whey protein powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 24 slices pepperoni
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded parmesan cheese

→ Garlic Butter

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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Mix until a soft dough forms. Knead briefly until smooth texture is achieved.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch rope shape.
04 - Flatten each rope slightly. Fill the center with 2 slices pepperoni and a generous pinch each of mozzarella and parmesan. Pinch dough edges to seal filling securely.
05 - Gently tie each filled rope into a knot shape, tucking ends underneath for a finished appearance.
06 - Place knots on prepared baking sheet in a single layer.
07 - In a small bowl, whisk together melted butter, minced garlic, chopped parsley, and salt until combined.
08 - Brush half of the garlic butter mixture over the knots using a pastry brush.
09 - Bake for 18 to 20 minutes until golden brown and cooked through completely.
10 - Remove from oven and immediately brush remaining garlic butter over knots. Serve while warm.

# Additional Tips::

01 -
  • High-protein dough means you can actually enjoy these without the guilt spiral that usually follows finger foods.
  • They look impressive enough to serve at a party but come together in about forty minutes, which feels like a magic trick.
  • The garlic butter brush at the end transforms them from good to impossible-to-stop-eating.
02 -
  • Don't skip the two-step garlic butter process—brushing before and after baking ensures the garlic flavor stays bright instead of burning off in the oven.
  • If your dough feels too sticky, resist the urge to add flour; just dampen your hands slightly and you'll have better control when forming the ropes.
03 -
  • Make the knots a few hours ahead and refrigerate them unbaked, then just add a couple extra minutes to the bake time; they'll bake up even more tender.
  • If you don't have self-rising flour, mix your own by combining one cup all-purpose flour with one and a half teaspoons baking powder and a quarter teaspoon salt—same result, zero stress.
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