Irresistible High Protein Pepperoni Pizza Rolls (Printable version)

Soft protein-rich dough stuffed with pepperoni, seasoned beef, and mozzarella. Golden, bubbling, and ready in 40 minutes.

# 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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a nonstick skillet over medium heat, cook the 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, combine 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 -
  • Each roll packs serious protein without tasting like a supplement bar disguised as food.
  • The dough is ridiculously forgiving, even if you've never rolled anything in your life.
  • They freeze beautifully, which means future-you gets a hot lunch with zero effort.
  • You can eat three and still feel good about your choices.
02 -
  • If the dough feels too sticky to handle, dust your hands and the counter with more flour—it's very forgiving and won't get tough.
  • Let the beef cool before adding it to the dough or the heat will make everything goopy and hard to roll.
  • Don't skip the parchment paper unless you enjoy scrubbing baked cheese off metal for twenty minutes.
03 -
  • Roll the dough as tight as you can without tearing it—loose rolls tend to unravel and lose filling in the oven.
  • Brush the tops with olive oil before baking; it helps the Parmesan stick and gives you that crispy, golden finish.
  • If you want extra flavor, mix a pinch of garlic powder into the olive oil before brushing it on.
  • Use a serrated knife or unflavored dental floss to slice the log cleanly without squashing the rolls.
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