Save My friend Anna showed up one Sunday with a Tupperware full of these, still warm, smelling like a pizzeria and a bakery had a beautiful collision. She called them her secret weapon for getting her teenagers to actually sit at the table. I ate three before I even asked what was in them. Turns out, they were stuffed with pepperoni and cheese, tied into knots, and made with protein-packed dough that somehow tasted indulgent and satisfying all at once.
I made my first batch for a potluck at work, and they vanished in under ten minutes. Someone asked if I ordered them from a restaurant. Another person demanded the recipe on the spot, typing it into her phone while still chewing. I felt like I'd unlocked some kind of cheat code for party food that actually impresses people without stressing you out.
Ingredients
- Greek yogurt: This is what makes the dough soft and tangy without needing yeast, use plain nonfat or low-fat and make sure it is thick, not runny.
- Self-rising flour: It gives the dough its rise and structure, if you do not have it, just mix all-purpose flour with baking powder and salt as noted.
- Whey protein powder: Unflavored or plain works best, it boosts the protein without adding weird sweetness and helps the dough hold together beautifully.
- Garlic powder: Adds a subtle garlicky backbone to the dough itself, doubling down on flavor before the butter even hits.
- Pepperoni: Classic, salty, a little spicy, the star of the filling, use turkey pepperoni if you want to lighten things up.
- Mozzarella and parmesan: Mozzarella melts into gooey pockets, parmesan adds sharpness and a slightly nutty bite.
- Unsalted butter: The base of your garlic butter glaze, melted and brushed on twice for maximum flavor.
- Fresh garlic and parsley: Minced garlic gives that punch, parsley adds color and a fresh herby note that balances the richness.
Instructions
- Prep your oven and pan:
- Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays easy. This step matters more than you think.
- Make the dough:
- Mix Greek yogurt, self-rising flour, protein powder, garlic powder, and salt in a big bowl until it comes together, then knead it briefly on a clean surface until smooth. It should feel soft and just a little tacky, not sticky or dry.
- Divide and roll:
- Cut the dough into 12 equal pieces and roll each one into a rope about 6 inches long. Try to keep them even so they bake at the same rate.
- Stuff the ropes:
- Flatten each rope gently, lay 2 slices of pepperoni down the center, then sprinkle with a generous pinch of mozzarella and parmesan. Pinch the edges to seal the filling inside, working carefully so nothing pops out.
- Tie into knots:
- Gently tie each stuffed rope into a loose knot, tucking the ends underneath so they stay put during baking. Do not pull too tight or the filling will squeeze out.
- Brush with garlic butter:
- Arrange the knots on your prepared baking sheet, then mix melted butter, minced garlic, parsley, and salt in a small bowl and brush half of it over the tops. Save the rest for after baking.
- Bake until golden:
- Slide the pan into the oven and bake for 18 to 20 minutes, until the knots are puffed, golden brown, and cooked all the way through. Your kitchen will smell absolutely incredible.
- Finish with more butter:
- As soon as they come out, brush the remaining garlic butter over the hot knots so it soaks in and makes them shiny and irresistible. Serve them warm, ideally with marinara for dipping.
Save The night I served these at a birthday party, my nephew declared them better than actual pizza. His mom rolled her eyes, but she also grabbed two more before heading out the door. I watched a table full of people who barely knew each other bond over pulling apart cheesy, garlicky knots, and I realized food like this does not need to be fancy to bring people together.
How to Store and Reheat
These are best warm and fresh, but leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about 8 minutes to bring back that crispy golden exterior and melty cheese inside. Microwaving works in a pinch, but the texture will be softer and less magical, so oven is always my first choice.
Swaps and Variations
You can swap the pepperoni for turkey pepperoni, cooked sausage crumbles, or even sautéed mushrooms if you want a vegetarian version. Try adding a sprinkle of red pepper flakes to the filling for extra heat, or use a mix of mozzarella and cheddar for a sharper flavor. Some people brush the knots with marinara instead of garlic butter, which turns them into mini pizza bites with a totally different vibe.
Serving Suggestions
I love putting these out with a bowl of warm marinara for dipping, but ranch or garlic aioli work beautifully too. They are perfect alongside a big salad for a casual dinner, or as part of a game-day spread with wings and veggies. If you are feeling extra, sprinkle a little more parmesan or a pinch of Italian seasoning on top right before serving.
- Serve them on a wooden board for that rustic, shareable vibe.
- Pair with a cold beer or sparkling water with lemon.
- Make a double batch, because they disappear faster than you think.
Save These knots have become my go-to whenever I need to feed a crowd without spending hours in the kitchen. They are fun to make, even more fun to eat, and they always leave people asking for seconds.
Recipe FAQs
- → Can I make these garlic knots ahead of time?
Yes, prepare the knots through step 6 and refrigerate covered for up to 24 hours. When ready to bake, let them sit at room temperature for 15 minutes, then brush with garlic butter and bake as directed. Add an extra 2-3 minutes to baking time if cold.
- → What can I use instead of self-rising flour?
Combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk together thoroughly before mixing with the other dough ingredients. This creates the same light, fluffy texture.
- → How do I store leftover garlic knots?
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore the soft texture and warm the filling. Avoid microwaving as they can become tough.
- → Can I freeze these stuffed knots?
Freeze unbaked knots on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 400°F for 22-25 minutes. Alternatively, freeze baked knots and reheat in a 350°F oven for 10-12 minutes.
- → What dipping sauce pairs best with these knots?
Warm marinara sauce is the classic choice, providing a tangy contrast to the rich cheese and garlic butter. Ranch dressing, garlic aioli, or even spicy arrabbiata sauce work wonderfully too. The cool creaminess balances the warm, savory flavors perfectly.
- → Can I make these vegetarian?
Absolutely. Replace pepperoni with sautéed mushrooms, bell peppers, spinach, or sun-dried tomatoes. The filling becomes equally delicious with just the cheese blend. You can also add chopped fresh herbs like basil or oregano to enhance the flavor.