High Protein Pepperoni Pizza Rolls (Printer-friendly)

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

# 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, 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 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 Hints:

01 -
  • You get all the flavor of pepperoni pizza wrapped in a soft, pillowy roll that actually fuels your body with solid protein.
  • The dough is shockingly easy and uses just Greek yogurt and flour, no yeast or waiting around for it to rise.
  • These freeze beautifully and reheat like a dream, so meal prep just became a lot more exciting.
  • Theyre portable, kid friendly, and way more fun to eat than a boring chicken breast.
02 -
  • Dont skip draining the beef—even lean meat releases some fat, and nobody wants soggy rolls.
  • If your dough feels too sticky to handle, dust your hands and surface with a little extra flour, but go easy or the rolls will turn dense.
  • Let the cooked beef cool slightly before assembling or it will start melting the cheese prematurely and make rolling a mess.
03 -
  • Use a pizza cutter or serrated knife to slice the log cleanly without squishing the filling out the sides.
  • If you dont have self rising flour, just mix 2 cups all purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • Brush the tops with olive oil right before baking for a glossy, golden finish that makes them look bakery level.
  • Double the batch and freeze half—youll thank yourself later when dinner is just 10 minutes away.
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