High Protein Pepperoni Pizza Rolls (Print page)

Protein-packed dough wraps around pepperoni, seasoned beef, and mozzarella for a satisfying handheld meal.

# 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

# Directions:

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 as it cooks for about 4-5 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. Transfer to a lightly floured surface and knead for 2-3 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 all 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 18-22 minutes until golden brown and bubbling.
10 - Cool slightly before serving.

# Expert Advice:

01 -
  • Each roll packs serious protein without feeling heavy or dry, so you stay full for hours.
  • The dough is ridiculously easy and comes together in minutes with no yeast or waiting around.
  • They taste like pizza but you can grab them with your hands and go, no plate needed.
  • Perfect for meal prep because they reheat beautifully and freeze like a dream.
02 -
  • If you skip draining the beef, the extra fat can make the rolls greasy and the dough soggy, so don't rush that step.
  • Rolling the dough too thin will cause it to tear when you add the filling, so aim for about a quarter inch thickness.
  • Let the rolls cool for at least five minutes after baking or the cheese will slide right out when you bite in.
03 -
  • Use a pizza cutter instead of a knife to slice the log into rolls, it glides through without squishing the filling.
  • If your dough feels too sticky to roll, dust your hands and the surface with a bit more flour rather than overworking it.
  • Let the cooked beef cool slightly before adding it to the dough so it doesn't melt the cheese prematurely and make everything slide around.
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