High Protein Pepperoni Pizza Rolls (Printer-friendly)

Protein-packed dough wrapped around seasoned beef, pepperoni, and melted mozzarella. Golden, bubbly, and ready in 40 minutes.

# What You Need:

→ Protein Dough

01 - 2 cups nonfat or low-fat 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 with 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

→ Topping

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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 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 necessary. 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 dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
04 - Roll dough into a rectangle approximately 12 by 10 inches.
05 - Spread pizza sauce evenly over dough, leaving a 1/2-inch border around edges.
06 - Evenly distribute cooked beef, pepperoni slices, and mozzarella cheese over sauce.
07 - Starting from a long edge, tightly roll dough into a log. Slice into 12 equal pieces.
08 - Place rolls cut-side up on 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 bubbling.
10 - Remove from oven and allow to cool slightly before serving.

# Cooking Tips:

01 -
  • Each roll packs 14 grams of protein, so you stay full without feeling weighed down or reaching for another snack an hour later.
  • The dough is made with just Greek yogurt and self-rising flour, no yeast, no waiting, no fuss.
  • They freeze beautifully, which means you can bake a batch on Sunday and reheat one whenever hunger strikes.
  • You get all the flavor of pepperoni pizza in a handheld form that doesn't drip sauce all over your shirt.
02 -
  • Don't skip kneading the dough, even though it feels soft and sticky at first, because those few minutes of kneading turn it smooth and workable instead of falling apart when you roll it.
  • Let the cooked beef cool for a minute or two before adding it to the dough, or the heat will start melting the cheese and make the filling slide everywhere when you try to roll it up.
  • Use a very sharp knife to slice the log, and wipe it clean between cuts, because a dull or sticky blade will squish the rolls and push the filling out the sides.
03 -
  • If your dough feels too sticky to roll, dust your work surface and rolling pin with a little extra flour, but don't overdo it or the dough will turn tough instead of tender.
  • For extra flavor, brush the tops with garlic butter instead of plain olive oil before baking, and you'll get a golden, garlicky crust that tastes like it came from a pizzeria.
  • When slicing the log, use a gentle sawing motion instead of pressing straight down, so you don't squish the rolls and lose all that beautiful filling.
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