Pizza Roll Stuffed Garlic Knots

My roommate came home one night with a bag of those frozen pizza rolls, and I watched her heat them up in the microwave—they came out kind of soggy and deflated. That same week, I'd been experimenting with Greek yogurt dough because I was tired of feeling sluggish after eating regular bread, and something clicked: what if I made garlic knots but stuffed them like pizza rolls? The first batch came out golden and puffy, with cheese bubbling at the edges, and suddenly we had something way better than anything from a freezer bag.

I made a double batch for a game night, and my friends kept asking what bakery I'd bought them from—their faces when I said I'd made them in my apartment kitchen were completely worth it. One person ate six before realizing what she was doing, then just laughed and kept going.

Ingredients

• Self-rising flour (1 ¼ cups): This does the heavy lifting for leavening, so you don't need yeast or baking powder; just make sure it's fresh because old self-rising flour won't give you that beautiful rise.
• Nonfat Greek yogurt (1 cup): The secret to tender, protein-packed dough that stays moist; don't substitute regular yogurt because the liquid content is different and your knots will be dense.
• Salt (½ tsp for dough): Enhances flavor and strengthens the gluten network slightly, making the dough less sticky to handle.
• Pepperoni slices (18 total): Use good quality pepperoni that doesn't have too much grease, or blot them on a paper towel before stuffing to prevent a greasy interior.
• Shredded mozzarella cheese (¾ cup): Low-moisture mozzarella melts better than fresh; avoid pre-shredded varieties with anti-caking agents if you want smooth, creamy filling.
• Unsalted butter (3 tbsp melted): Gives you control over salt levels and prevents the garlic butter from tasting harsh or overly salty.
• Garlic cloves (2, finely minced): Fresh minced garlic releases its fragrance way better than powder and makes the whole experience feel homemade.
• Fresh parsley (1 tbsp chopped): Adds color, freshness, and a subtle herbaceous note that balances the richness of the cheese and butter.
• Parmesan cheese (2 tbsp): Optional but honestly transforms these from good to irresistible with a salty, umami punch.

Instructions

Mix your protein dough:

Combine the flour, Greek yogurt, and salt in a bowl and stir until everything comes together into a shaggy mess. Knead gently for just 2 to 3 minutes until it smooths out—overworking makes it tough, so resist the urge to go longer.

Portion and shape:

Divide the dough into 12 roughly equal pieces (a scale helps here) and roll each one into a 7-inch rope on a lightly floured surface. The dough should feel slightly tacky but manageable; if it's sticking everywhere, dust with a tiny bit more flour.

Prep your filling:

Flatten each rope into a strip about 1.5 inches wide, then lay your pepperoni and a pinch of mozzarella down the center. Keep the filling modest or it'll burst out the sides when you roll.

Roll and seal:

Roll each strip up lengthwise to wrap around the filling, then pinch the seam firmly so nothing escapes during baking. If the seam keeps opening, use a tiny dab of water on your fingers to help it stick.

Tie into knots:

Take each filled rope and tie it into a loose, casual knot (think more relaxed than fancy), tucking the ends underneath so they don't unravel. Don't tie too tight or you'll squeeze the filling out.

First garlic butter brush:

Mix your melted butter with minced garlic, parsley, and salt, then brush about half of it over the knots on the baking sheet. The initial brush helps them color and infuse with garlic flavor.

Bake until golden:

Bake at 400°F for 16 to 18 minutes; they're done when the outside is golden brown and you can see cheese melting slightly where the seams are. A minute or two longer won't hurt, but less than that and the cheese won't fully melt inside.

Final touch and serve:

Pull them from the oven and immediately brush with the remaining garlic butter, then sprinkle Parmesan if you're using it. Serve warm, ideally within a few minutes of coming out of the oven when they're still fluffy.

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There was this moment at a party when someone's kid asked for seconds before the first plate was even cleared, and the parent just gave me this grateful look like I'd solved a major problem. Turns out, picky eaters love these because they look fun and taste familiar, but adults love them because they're actually good.

Dough Consistency Matters More Than You Think

The first time I made these, I got anxious about the dough being too wet and kept adding flour until it was almost like regular bread dough. They baked up dense and chewy instead of light and pillowy, and I realized the wetness is a feature, not a bug. The Greek yogurt creates steam that makes them puff up, so trust the recipe even when your instincts scream that something feels wrong.

Pepperoni and Cheese Placement Is a Learned Skill

Overstuffing is the enemy here; I learned this by making a batch where cheese oozed out everywhere and burned on the pan (delicious, but messy). Now I use just 1 to 2 slices of pepperoni and a small pinch of cheese per knot, which creates pockets of flavor without turning into a greasy mess. You also want the filling positioned in the very center so when you roll and tie, it stays enclosed.

Storage and Reheating Keep Them Tasting Fresh

These are best eaten fresh, but leftovers reheat beautifully in a 350°F oven for 5 to 7 minutes, which brings back that just-baked softness. I've also frozen unbaked knots on a tray and then baked them straight from frozen, adding just 2 to 3 minutes to the baking time, so you can make a huge batch and have homemade appetizers whenever you need them.

• Keep them in an airtight container for up to 3 days in the fridge and they'll still taste good.
• For freezing, place baked knots in a freezer bag for up to a month and reheat gently to avoid drying them out.
• Serve with warm marinara sauce if you want to lean into the pizza vibe even more.

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These knots somehow became the thing people ask me to bring to gatherings, and I've stopped apologizing that they're simple because there's something about food made with your hands and real ingredients that beats anything else. If you try them once, they'll become your go-to move too.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, prepare the dough and store it wrapped in plastic in the refrigerator for up to 24 hours. Let it come to room temperature for about 15 minutes before rolling and stuffing.

→ What other fillings work well?

Try cooked Italian sausage, sautéed spinach and ricotta, sun-dried tomatoes and herbs, or swap pepperoni for ham. Vegetarian options include roasted bell peppers and onions or mushrooms and thyme.

→ How do I store and reheat leftovers?

Keep stored in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds until warmed through. The garlic butter can be refreshed with a quick brush.

→ Can I freeze these knots?

Absolutely. Freeze unbaked knots on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to cooking time. Already baked knots freeze well too—reheat from frozen at 350°F for 10 minutes.

→ Why use Greek yogurt in the dough?

Greek yogurt creates a tender, protein-rich dough that stays soft and moist. The acidity helps develop gluten structure while keeping texture light. It's a popular technique for high-protein, low-fat baked goods.

→ What dipping sauces pair best?

Warm marinara is classic, but try ranch, garlic aioli, or a spicy arrabbiata sauce. Pesto adds fresh herb notes, while a balsamic glaze provides sweet acidity. Even melted cheese sauce works beautifully.