Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft golden knots stuffed with pepperoni and melted cheese, brushed with garlic butter

# What You’ll Need:

→ Protein Dough

01 - 1 cup (240 g) Greek yogurt, plain, nonfat or low-fat
02 - 1 cup (120 g) self-rising flour
03 - 1 scoop (about 30 g) unflavored or plain whey protein powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 24 slices pepperoni
07 - 1 cup (115 g) shredded mozzarella cheese
08 - 1/2 cup (60 g) shredded parmesan cheese

→ Garlic Butter

09 - 4 tablespoons (60 g) 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 (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt until a soft dough forms. Knead briefly until smooth.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch (15 cm) rope.
04 - Flatten each rope slightly and fill the center with 2 slices pepperoni and a generous pinch of mozzarella and parmesan cheese.
05 - Pinch the dough to seal the filling, then gently tie each filled rope into a knot, tucking ends underneath.
06 - Place knots on the prepared baking sheet.
07 - In a small bowl, combine melted butter, minced garlic, parsley, and salt. Brush half the garlic butter over the knots.
08 - Bake for 18–20 minutes, until golden brown and cooked through.
09 - Remove from oven and immediately brush with remaining garlic butter. Serve warm.

# Expert Tips:

01 -
  • High-protein dough means you can actually enjoy these without the post-snack guilt spiral.
  • They're visibly impressive but genuinely simple to make, which is the sweet spot for looking like you have your life together.
  • Melted cheese and pepperoni tucked inside stays warm and gooey for those crucial first few minutes of eating.
02 -
  • Don't skip the second garlic butter application—this is what separates these from plain bread knots and makes them taste restaurant-quality.
  • If your dough feels sticky, dust your hands and work surface lightly with flour, but resist over-flouring because that makes them dense.
03 -
  • If your knots feel loose while tying, let the dough rest for 5 minutes—it firms up slightly and becomes easier to handle without tearing.
  • Brush the knots right after they come out of the oven while they're still steaming so the butter absorbs completely and creates that glossy, finished look.
Return