Pizza Roll Stuffed Garlic Knots (Printer View)

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

# Components:

→ Protein Dough

01 - 1¼ cups self-rising flour
02 - 1 cup nonfat Greek yogurt
03 - ½ teaspoon salt

→ Filling

04 - 18 slices pepperoni
05 - ¾ 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 - ¼ teaspoon salt

→ Garnish

10 - 2 tablespoons grated Parmesan cheese

# Method:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Combine self-rising flour, Greek yogurt, and salt in mixing bowl. Stir until shaggy dough forms, then knead gently for 2-3 minutes until smooth.
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 1-2 slices pepperoni and a small mound of mozzarella along the center of each strip.
06 - Roll up each strip lengthwise to encase filling, pinching the seam to seal.
07 - Tie each filled rope into a loose knot and tuck the ends underneath.
08 - Place knots on prepared baking sheet seam side down.
09 - Mix melted butter with minced garlic, parsley, and salt in a small bowl.
10 - Brush half the garlic butter over the knots.
11 - Bake for 16-18 minutes until golden brown and cooked through.
12 - Remove from oven, brush with remaining garlic butter, and sprinkle with Parmesan cheese.
13 - Serve warm.

# Expert Advice:

01 -
  • They're legitimately high in protein without tasting like gym food, which means you can eat them without guilt.
  • The yogurt dough comes together in minutes—no yeast, no waiting around, just dinner party magic on a weeknight.
  • Pepperoni and cheese stuffed inside means every bite tastes like a miniature pizza adventure.
02 -
  • If your dough feels too wet after mixing, it's not a disaster—dust your work surface lightly with flour rather than adding more flour to the bowl, which can make knots tough.
  • Pepperoni shrinks as it cooks, so don't be alarmed if you see tiny gaps; the cheese will hold everything together and fill those spaces.
  • The second garlic butter brushing matters more than you'd think—it's what makes them feel restaurant-quality rather than homemade.
03 -
  • Make a double batch and freeze the raw knots on a tray before baking, then bake straight from frozen—they'll take just 2 to 3 minutes longer and taste like you made them fresh.
  • If your knots start to brown too quickly before the inside cooks through, tent them loosely with foil for the last few minutes, then remove it to let them finish crisping.
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