# Components:
→ Protein Dough
01 - 1 cup plain Greek yogurt (2% or whole)
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 (Frank's RedHot or Sriracha)
16 - Pinch of chili flakes (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine Greek yogurt, self-rising flour, protein powder, and salt in a mixing bowl. Mix until dough forms. Transfer to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
03 - Mix ricotta cheese, grated Parmesan, garlic powder, dried Italian herbs, black pepper, and salt in a small bowl until smooth and well combined.
04 - Divide dough into 12 equal pieces. Flatten each piece into a disc approximately 3 inches wide.
05 - Place 1 heaping teaspoon of ricotta filling in the center of each disc. Pinch edges together to seal, then gently roll into a rope and tie into a knot, tucking the ends underneath.
06 - Arrange knots on the prepared baking sheet. Cover with a clean towel and allow to rest while preparing garlic butter.
07 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for approximately 1 minute until fragrant. Remove from heat and stir in fresh parsley.
08 - Brush each knot generously with the prepared garlic butter mixture.
09 - Bake for 16 to 18 minutes until golden brown and cooked through.
10 - Combine honey, hot sauce, and chili flakes in a small bowl. Warm in the microwave or on the stovetop until runny.
11 - Remove knots from oven. Immediately drizzle with hot honey. Serve warm.
