Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft garlic knots stuffed with pepperoni and cheese, brushed with buttery garlic glaze

# What 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 Guide:

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 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.
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 cheese if desired.
13 - Serve warm, optionally with marinara sauce for dipping.

# Expert Tips:

01 -
  • The dough comes together in minutes with just three ingredients, no yeast or rising time required.
  • Each knot is basically a personal pizza roll wrapped in garlic bread, so you get all the flavors you crave in one bite.
  • High protein content means these actually work as a satisfying snack, not just empty carbs.
  • They freeze beautifully, so you can bake them straight from the freezer whenever the craving hits.
02 -
  • Don't overstuff the knots or the filling will leak out during baking and you'll end up with greasy edges instead of clean seals.
  • The Greek yogurt dough works because of its moisture and acidity, but if yours feels too sticky, dust your hands with flour rather than adding more flour to the bowl.
  • Brushing with garlic butter twice—once before and once after baking—is what makes these taste restaurant-quality instead of homemade in a basic way.
03 -
  • Let your Greek yogurt come to room temperature before mixing if it's been in the fridge, because cold yogurt makes the dough harder to work with and less extensible.
  • If you want extra crispy knots, place them on a preheated baking sheet instead of a room-temperature one; the bottom will get golden and crunchy.
  • A pinch of red pepper flakes mixed into the garlic butter transforms these from savory to addictively spicy without overpowering the pizza flavors.
Return