Pizza Roll Stuffed Garlic Knots (Printable)

Soft golden knots stuffed with pepperoni and cheese, brushed with garlic butter

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine self-rising flour, Greek yogurt, and salt in a mixing bowl. Stir until shaggy dough forms, then knead gently until smooth, approximately 2 to 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 to 2 slices of 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 - Place knots on prepared baking sheet with 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 to 18 minutes until golden brown and cooked through.
12 - Remove from oven, brush with remaining garlic butter, and sprinkle with Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can satisfy a pizza craving without ordering delivery.
  • The Greek yogurt dough is genuinely tender and doesn't taste like a compromise, even though it's packed with protein.
  • Pepperoni and melted cheese hide inside each knot like little flavor surprises that make your kitchen smell like an Italian bakery.
02 -
  • Don't skip the parchment paper—without it, the garlic butter on the bottom of the knots can stick and tear the dough when you try to move them.
  • Greek yogurt varies in thickness by brand, so if your dough feels too wet, add a tablespoon of flour at a time rather than pouring it all in at once and ending up with something too dense.
  • The garlic butter on the second brush is what makes these taste like they came from somewhere fancy, so don't get stingy with it.
03 -
  • If your dough feels sticky, dust your hands with flour rather than adding more flour to the dough itself—it keeps things tender.
  • The second application of garlic butter is non-negotiable; it's the difference between good and absolutely unforgettable.
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