Pizza Roll Stuffed Garlic Knots (Print Version)

Soft golden knots stuffed with pepperoni and mozzarella, brushed with fragrant garlic butter

# Ingredient List:

→ 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, optional

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine self-rising flour, Greek yogurt, and salt in a mixing bowl. Stir until 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 each strip lengthwise to encase the filling, pinching the seam to seal completely.
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 of the garlic butter mixture 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 Advice:

01 -
  • They're sneakily high in protein thanks to the Greek yogurt dough, so you actually feel satisfied instead of hungry an hour later.
  • The combination of soft, pillowy knots with melty cheese and pepperoni hitting all your cravings in one bite.
  • Ready in under 40 minutes from start to finish, which beats most homemade appetizer situations.
02 -
  • The dough is wetter than you'd expect and that's exactly right—it's supposed to feel a bit sticky because the Greek yogurt adds moisture, so if you add too much flour trying to make it less sticky, your knots will be tough and dense.
  • Don't skip the second garlic butter brush after baking because that's when the flavors really bloom; the heat releases the garlic oils and everything smells incredible.
03 -
  • If your kitchen is warm, chill the dough for 10 minutes before rolling because it's easier to handle when it's cool, and the knots hold their shape better in the oven.
  • A light brush of egg wash (if you have eggs on hand) before baking creates an even more golden, glossy finish, though the garlic butter alone does an amazing job.
Go Back