Irresistible High Protein Pepperoni Pizza Rolls (Printable)

Soft savory rolls stuffed with pepperoni, seasoned beef, and mozzarella in protein-packed dough. Ideal for snacking or meals.

# 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

→ 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 up as it cooks 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 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 dough into a rectangle approximately 12 by 10 inches.
05 - Spread pizza sauce evenly over dough, leaving a 1/2-inch border.
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, then sprinkle with Parmesan cheese 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 -
  • Each roll packs 14 grams of protein, so you stay full without the carb crash that comes from regular pizza dough.
  • The Greek yogurt dough is surprisingly forgiving, even if you've never rolled anything in your life.
  • They reheat beautifully, which means you can meal prep a whole batch and eat like a champion all week.
  • You get all the pizza flavor in a handheld package, no plate or fork required.
02 -
  • If you skip draining the beef, the filling will be greasy and the rolls will turn soggy on the bottom.
  • Don't roll the dough too thin or it will tear when you try to roll it up, aim for about a quarter inch thick.
  • Letting the cooked beef cool slightly before adding it to the dough prevents the cheese from melting too early and making a mess.
03 -
  • Use a pizza cutter instead of a knife to slice the log, it glides through the dough without squishing the filling.
  • If your dough feels too sticky to handle, dust your hands and the counter with a little extra flour, but don't add too much or the rolls will turn dense.
  • Brush the tops with olive oil right before baking, not after, so the Parmesan sticks and crisps up beautifully.
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