Pizza Roll Stuffed Garlic Knots (Printer View)

Golden garlic knots stuffed with cheese and pepperoni, brushed with buttery garlic glaze.

# What you'll need:

→ Protein Dough

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

→ Filling

06 - 24 slices pepperoni
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded parmesan cheese

→ Garlic Butter

09 - 4 tablespoons unsalted butter, melted
10 - 2 cloves garlic, minced
11 - 2 tablespoons chopped fresh parsley
12 - 1/4 teaspoon salt

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Mix until a soft dough forms and knead briefly until smooth.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch 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 the ends underneath.
06 - Arrange knots on the prepared baking sheet in a single layer.
07 - In a small bowl, combine melted butter, minced garlic, parsley, and salt. Brush half of the garlic butter over the knots.
08 - Bake for 18 to 20 minutes, until golden brown and cooked through.
09 - Remove from oven and immediately brush with remaining garlic butter. Serve warm.

# Expert Advice:

01 -
  • They're stuffed with actual pizza fillings, so you get that melted cheese and pepperoni moment in every bite without the grease.
  • The Greek yogurt dough is tender and high-protein, meaning you can actually feel good about eating these before the game without guilt derailing your mood.
  • They look impressive enough to serve at parties but taste like you didn't stress about it at all.
02 -
  • Do not skip the second brushing of garlic butter—it's what makes these taste like they came from somewhere special, not just your weeknight kitchen.
  • If your dough feels too wet after mixing, add another tablespoon of flour, but go slow because Greek yogurt brands vary slightly in liquid content.
  • These are best eaten within an hour of baking, so time your prep to finish just before serving—they hold for a few hours but lose that just-baked softness.
03 -
  • Pat your Greek yogurt with a paper towel before mixing if it looks extra wet—this prevents your dough from needing excessive flour and keeps it tender.
  • Use a pastry brush with soft bristles for the garlic butter, and don't rush the brushing; let it sink in so every knot gets evenly coated.
Return