High Protein Pepperoni Pizza Rolls (Printable)

Protein-packed dough wraps around pepperoni, seasoned beef and mozzarella for a handheld snack or lunch ready in 40 minutes.

# What You'll Need:

→ Protein Dough

01 - 2 cups plain nonfat Greek yogurt
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
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

→ Topping

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

# How to Cook:

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 apart while cooking for approximately 4 to 5 minutes. Drain excess fat if necessary. Stir in black pepper and Italian herbs. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Transfer to 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 around all edges.
06 - Distribute cooked beef, pepperoni slices, and mozzarella cheese evenly over the sauce.
07 - Starting from a long edge, tightly roll 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 and sprinkle with Parmesan cheese and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and cheese is bubbling.
10 - Allow rolls to cool slightly before serving.

# Expert Advice:

01 -
  • They taste like classic pizza rolls but pack way more protein thanks to Greek yogurt dough and lean beef.
  • The dough requires no yeast or rising time, so you can go from craving to eating in under an hour.
  • They freeze beautifully and reheat without getting soggy, making them perfect for grab and go lunches.
  • You can customize the filling with whatever toppings you love, from veggies to different cheeses.
02 -
  • Don't skip kneading the dough, even though it feels sticky at first, those few minutes make it smooth and easy to roll.
  • Let the cooked beef cool slightly before adding it to the dough, or the heat can make the dough too soft to handle.
  • If your rolls open up while baking, you likely overfilled them or didn't seal the seam tightly enough, so pinch it well next time.
  • Using nonfat Greek yogurt keeps the protein high, but low-fat works just as well if that's what you have on hand.
03 -
  • If you don't have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • For cleaner slices, use a piece of unflavored dental floss or thread to cut the log instead of a knife, it prevents squashing the rolls.
  • Let the rolls cool for at least 5 minutes after baking so the cheese firms up slightly and doesn't ooze out when you bite in.
  • Brushing the tops with olive oil before baking makes them golden and adds a subtle richness, don't skip it.
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