Pizza Roll Stuffed Garlic Knots (Printable Version)

Soft protein dough knots stuffed with mozzarella and pepperoni, brushed with garlic butter

# What You’ll Need:

→ Protein Dough

01 - 1 cup (240g) plain nonfat Greek yogurt
02 - 1 cup (120g) self-rising flour
03 - 1 scoop (30g) unflavored whey protein powder
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 24 slices pepperoni
07 - 1 cup (115g) shredded mozzarella cheese
08 - 1/2 cup (60g) shredded parmesan cheese

→ Garlic Butter

09 - 4 tablespoons (60g) unsalted butter, melted
10 - 2 cloves garlic, minced
11 - 2 tablespoons fresh parsley, chopped
12 - 1/4 teaspoon salt

# Step-by-Step Guide:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Mix until a soft dough forms, then knead briefly until smooth.
03 - Divide dough into 12 equal pieces. Roll each piece into a 6-inch (15cm) rope.
04 - Flatten each rope slightly and place 2 slices pepperoni with a generous pinch of mozzarella and parmesan cheese in the center.
05 - Pinch the dough to seal the filling, then gently tie each filled rope into a knot, tucking the ends underneath.
06 - Place all knots on the prepared baking sheet in a single layer.
07 - In a small bowl, combine melted butter, minced garlic, fresh parsley, and salt. Brush half the garlic butter mixture 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.

# Additional Tips::

01 -
  • They taste like pizza rolls and garlic bread had a love child, but with way more protein and less guilt.
  • The dough is ridiculously easy to work with, no yeast, no waiting, just mix and go.
  • Everyone fights over the last one, which makes you feel like a kitchen hero.
02 -
  • Do not overfill the knots or they will burst open in the oven, a little cheese goes a long way once it melts.
  • If your dough feels too sticky, dust your hands and surface lightly with flour, if it is too dry, add a tiny bit more yogurt.
  • Brush the garlic butter on twice, once before baking and once after, that is the secret to maximum flavor.
03 -
  • Weigh your dough pieces if you want them perfectly even, but eyeballing works fine if you are in a hurry.
  • Let the knots cool for just a minute or two before serving so the cheese sets slightly and does not burn anyone's mouth.
  • If you are making these ahead, assemble the knots and refrigerate them unbrushed for up to 4 hours, then brush and bake when ready.
Go Back