Pizza Roll Stuffed Garlic Knots (Printable)

Golden cheesy knots filled with pepperoni and mozzarella, brushed with garlic butter.

# What you need:

→ Protein Dough

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

→ Filling

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

→ Garlic Butter

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

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, protein powder, garlic powder, and salt. Stir until a soft dough forms, then knead briefly until the surface becomes smooth.
03 - Divide dough into 12 equal pieces. Roll each piece between your palms into a 6-inch (15 cm) rope with consistent thickness.
04 - Flatten each rope slightly and distribute 2 slices of pepperoni down the center with a generous pinch each of mozzarella and parmesan cheese.
05 - Pinch dough edges to seal the filling completely. Gently tie each filled rope into a knot shape, tucking the ends underneath to secure.
06 - Place all knots on the prepared baking sheet with space between each one for even browning.
07 - In a small bowl, whisk together melted butter, minced garlic, parsley, and salt until well combined. Brush half of this mixture evenly over the knots.
08 - Bake for 18 to 20 minutes, until the knots are golden brown and cooked through completely.
09 - Remove from oven and immediately brush with remaining garlic butter. Serve while warm.

# Expert tips:

01 -
  • They're packed with 10 grams of protein per knot, so you can eat five and still feel like you're being responsible.
  • The Greek yogurt dough keeps everything ridiculously tender without feeling heavy or greasy.
  • Pepperoni and cheese are already best friends, but wrapping them in a warm, garlicky knot takes that relationship to a whole new level.
02 -
  • If your dough feels too wet after mixing, resist the urge to add more flour—the Greek yogurt moisture is intentional and necessary for that tender texture.
  • Don't skip the second garlic butter brush right after they come out of the oven; that's when the heat opens up the flavors and lets the butter cling to everything.
03 -
  • If you're using a protein powder for the first time in baking, taste a tiny pinch of your dry dough mix before adding liquids—some powders have flavors that can surprise you once they're mixed in.
  • The parchment paper isn't just about ease; it prevents the bottoms from browning too fast, so your knots stay tender all the way through instead of getting crispy on the outside and undercooked inside.
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