Description

These Pizza Roll Stuffed Garlic Knots are a delightful twist on traditional garlic knots, stuffed with pepperoni, mozzarella, and parmesan cheese for a gooey, savory center. Made with a soft dough of Greek yogurt, self-rising flour, and whey protein powder, these knots are baked to golden perfection and brushed with flavorful garlic butter and fresh parsley. Perfect as a snack or appetizer for any pizza lover.

Ingredients

Scale

Dough

1 cup plain nonfat or low-fat Greek yogurt
1 cup self-rising flour
1 scoop unflavored or plain whey protein powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

Filling

24 slices pepperoni
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Garlic Butter

4 tablespoons unsalted butter, melted
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt

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Instructions

Prepare workspace: Clear and clean your countertop or work area to have ample space for dough preparation and shaping.
Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Mix dough: In a large bowl, combine the Greek yogurt, self-rising flour, whey protein powder, garlic powder, and salt. Mix thoroughly until a soft dough forms. Then knead the dough briefly until it is smooth and cohesive.
Portion dough: Divide the dough into 12 equal portions. Roll each piece into a rope approximately 6 inches long.
Fill knots: Slightly flatten each dough rope and place 2 slices of pepperoni along with a generous pinch of shredded mozzarella and parmesan cheese in the center.
Shape knots: Pinch the dough edges to seal the filling inside and gently tie each rope into a knot shape, tucking the ends underneath to secure.
Arrange on sheet: Place each stuffed knot evenly spaced in a single layer on the prepared baking sheet.
Prepare garlic butter: In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, and salt. Mix well.
Brush and bake: Brush half of the garlic butter mixture evenly over the knots. Bake them in the preheated oven for 18 to 20 minutes or until the knots turn golden brown and are cooked through.
Finish and serve: Remove the baked knots from the oven and immediately brush with the remaining garlic butter for extra flavor. Serve warm and enjoy!

Notes

Using self-rising flour simplifies the dough preparation by eliminating the need for separate leavening agents.
Ensure the dough is not too sticky; if necessary, add a little extra flour during kneading.
These knots are best served warm for gooey cheese and soft texture.
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispness.
You can substitute pepperoni with other fillings like cooked sausage, veggies, or different cheeses for variety.