Pizza Roll Stuffed Garlic Knots (Print Version)

High-protein dough knots filled with pepperoni and cheese, topped with garlic butter.

# 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

# Cooking Steps:

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 shaggy dough forms, then knead gently until smooth, approximately 2-3 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 1-2 slices 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.
07 - Tie each filled rope into a loose knot and tuck the ends underneath.
08 - Arrange knots on the prepared baking sheet, 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 16-18 minutes, until golden brown and cooked through.
12 - Remove from oven, brush with remaining garlic butter, and sprinkle with Parmesan if desired.
13 - Serve warm.

# Expert Advice:

01 -
  • The dough comes together in minutes using just three pantry staples, so there's no yeast, no rising time, no stress.
  • They taste like actual pizza rolls but pack protein without any strange aftertaste or dense texture.
  • Impressing people with homemade appetizers when they're genuinely this easy feels like cheating in the best way.
02 -
  • If your dough feels too wet after mixing, it's because Greek yogurt varies slightly in thickness between brands—resist adding too much flour at once, or the knots become dense and tough.
  • Don't skip arranging them seam side down; I learned this the expensive way when cheese leaked everywhere and set on my oven floor.
  • The second brush of garlic butter after baking is non-negotiable; it's what transforms them from good to the kind of snack people ask you to make again.
03 -
  • Don't overwork the dough once it comes together; a gentle touch keeps it tender, and thirty seconds of extra kneading can tighten it up.
  • If your knots start to unravel during baking, they're still delicious—just break them apart and eat them as rustic torn pieces, no one will judge you.
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