# What You'll Need:
→ Protein Dough
01 - 1 cup plain Greek yogurt (2% or whole milk)
02 - 1 cup self-rising flour, plus extra for dusting
03 - 1 scoop unflavored or plain whey protein powder
04 - 1/2 teaspoon fine sea salt
→ Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried Italian herbs
09 - 1/4 teaspoon black pepper
10 - Salt to taste
→ Garlic Butter
11 - 3 tablespoons unsalted butter
12 - 3 cloves garlic, finely minced
13 - 1 tablespoon chopped fresh parsley
→ Hot Honey
14 - 1/3 cup honey
15 - 1 to 2 teaspoons hot sauce such as Frank's RedHot or Sriracha
16 - Pinch of chili flakes, optional for extra heat
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, self-rising flour, protein powder, and salt. Mix until dough forms. Transfer to a lightly floured surface and knead for 2 to 3 minutes until smooth.
03 - In a small bowl, mix ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and salt until smooth and fully combined.
04 - Divide dough into 12 equal pieces. Flatten each piece into a disc approximately 3 inches wide.
05 - Place a heaping teaspoon of ricotta filling in the center of each disc. Pinch edges together to seal, gently roll into a rope, and tie into a knot with ends tucked underneath.
06 - Arrange knots on the prepared baking sheet. Cover with a clean towel and let rest while preparing garlic butter.
07 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, approximately 1 minute. Remove from heat and stir in parsley.
08 - Brush each knot generously with the garlic butter mixture using a pastry brush.
09 - Bake for 16 to 18 minutes until golden brown and cooked through.
10 - In a small bowl, combine honey, hot sauce, and chili flakes if using. Warm in the microwave or on the stovetop until runny.
11 - Remove knots from oven. Immediately drizzle with hot honey. Serve warm.
