High Protein Pepperoni Pizza Rolls (Printable)

Soft protein-rich dough wrapped around pepperoni, seasoned beef and melted mozzarella. Golden, bubbly and ready in 40 minutes.

# 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

→ Topping

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

# 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 for about 4 to 5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and set aside 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.
06 - Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
07 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
08 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil, sprinkle with Parmesan and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Expert Advice:

01 -
  • They taste like real pizza but pack 14 grams of protein per roll without the guilt.
  • The dough comes together in minutes with no yeast, no waiting, and almost no mess.
  • Perfect for meal prep because they freeze beautifully and reheat like you just baked them.
  • Kids and adults both grab them straight off the pan before they even cool down.
02 -
  • If your dough feels too sticky to roll, add a tablespoon of flour at a time until its workable, but dont overdo it or the rolls will be dense.
  • Let the cooked beef cool before adding it to the dough or the heat will start melting the cheese and make assembly messy.
  • Use a sharp knife and wipe it clean between cuts so each slice stays neat and the filling doesnt get dragged out.
  • Dont skip the parchment paper because the cheese can leak and stick to the pan, turning cleanup into a nightmare.
03 -
  • Roll the dough as tight as possible without tearing it so the slices hold their shape and the filling stays inside.
  • If you dont have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • Let the rolls rest on the counter for 5 minutes after baking so the cheese sets slightly and they slice cleaner when you serve them.
  • Double the batch and freeze half so you always have a high-protein snack ready when hunger strikes.
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