Irresistible High Protein Pepperoni Pizza Rolls (Print Version)

Protein-rich dough wraps pepperoni, beef, and cheese for a satisfying snack or meal prep option.

# What You 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 Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a nonstick skillet over medium heat, cook ground beef 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, mix 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. Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
06 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
07 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil and sprinkle with Parmesan and dried parsley or herbs.
08 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
09 - Cool slightly before serving.

# Expert Advice:

01 -
  • You get all the pizza flavor without the guilt, and each roll packs 14 grams of protein to keep you full.
  • The dough is ridiculously easy, no yeast, no rising, just mix and roll in under five minutes.
  • They freeze like a dream and reheat perfectly, so you can grab one anytime you need a fast, satisfying bite.
02 -
  • Don't skip draining the beef even if it's super lean, because any extra fat will make the bottoms greasy and soggy.
  • If your dough feels too sticky to roll, add a tablespoon of flour at a time until it's workable, but don't overdo it or the rolls will be dense.
  • Let the beef cool slightly before layering it on the dough, or the heat will start melting the cheese and make rolling a mess.
03 -
  • Use a pizza cutter instead of a knife to slice the log, it glides through without squishing the filling out the sides.
  • If you want extra crispy tops, brush them with a beaten egg instead of olive oil before sprinkling the Parmesan.
  • Make a double batch and freeze half unbaked, then bake them straight from the freezer for fresh rolls anytime you need them.
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