Irresistible High Protein Pepperoni Pizza Rolls (Printable version)

Soft protein-rich dough wrapped around pepperoni, seasoned beef, and mozzarella for a satisfying handheld meal or snack.

# What You'll Need:

→ Protein Dough

01 - 2 cups plain Greek yogurt, nonfat or low fat
02 - 2 cups self-rising flour
03 - 1 large egg
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 7 ounces lean ground beef, 5% fat or less
07 - 2.8 ounces turkey or beef pepperoni slices
08 - 1 cup shredded part-skim mozzarella cheese
09 - 1/2 cup pizza sauce
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Topping

13 - 1 tablespoon olive oil
14 - 2 tablespoons grated Parmesan cheese
15 - 1 teaspoon dried parsley or Italian herbs

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Add ground beef and cook until browned and cooked through, breaking it up as it cooks, approximately 4 to 5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and allow to cool slightly.
03 - In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
04 - Roll the dough into a rectangle approximately 12 by 10 inches.
05 - Spread pizza sauce evenly over the dough, leaving a 1/2 inch border on all edges.
06 - Evenly distribute cooked beef, pepperoni slices, and mozzarella cheese over the pizza sauce layer.
07 - Starting from a long edge, tightly roll up the dough into a log. Using a sharp knife, slice into 12 equal pieces.
08 - Place rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil. Sprinkle with Parmesan cheese and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling at the edges.
10 - Allow rolls to cool slightly before serving.

# Expert Tips:

01 -
  • Each roll packs 14 grams of protein without feeling like diet food or tasting like cardboard.
  • The dough comes together in minutes with no yeast, no waiting, and no guesswork.
  • They taste like indulgence but fit neatly into meal prep containers and reheat beautifully all week long.
02 -
  • Don't skip the cooling step after browning the beef, hot meat will melt the cheese too early and make the rolls soggy.
  • If your dough feels too sticky to roll, add flour one tablespoon at a time, but too much will make the rolls dense instead of tender.
  • Slice with a sharp knife in one smooth motion rather than sawing back and forth, which can squish the roll and push out the filling.
03 -
  • Weigh your Greek yogurt and flour if you have a scale, it makes the dough come together perfectly every time without adjustments.
  • Let the rolls cool for at least five minutes before serving so the cheese sets slightly and they hold their shape when you bite in.
  • Brush the tops with olive oil right before baking, not after, so the Parmesan sticks and creates a flavorful, golden crust.
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