Pin it My youngest walked into the kitchen one Saturday morning and asked for pizza before noon. I laughed, but then I thought about all those prep containers in the fridge and realized I could actually make it work. That's when I started tinkering with Greek yogurt dough and ground beef instead of the usual suspects. The rolls came out golden and hot, and by the time I plated them, three had already vanished.
I made a double batch the week before a road trip and tucked half in the freezer. My husband reheated a few for himself on a weeknight when I was working late, and he texted me a photo with the caption better than takeout. That sold me. Now I keep a stash on hand for those days when cooking from scratch feels impossible but a protein boost is non-negotiable.
Ingredients
- Plain Greek yogurt: This is the secret to a tender, high-protein dough that skips the yeast and still bakes up soft and pillowy.
- Self-rising flour: It already contains leavening agents, so the dough rises beautifully without extra steps or waiting time.
- Egg: Binds the dough and adds richness, helping everything hold together during rolling and baking.
- Garlic powder and salt: Simple seasonings that bring out a savory depth in the dough itself.
- Lean ground beef: Keeps the fat content low while delivering serious flavor and protein in every bite.
- Turkey or beef pepperoni: Classic pizza taste with a leaner profile than traditional pepperoni.
- Shredded part-skim mozzarella: Melts into gooey pockets of cheese without overwhelming the macros.
- Pizza sauce: Use your favorite brand or homemade sauce for a tangy, tomatoey base.
- Dried Italian herbs: Oregano and basil add that familiar pizza shop aroma.
- Black pepper and crushed red pepper flakes: A hint of heat and sharpness that wakes up the filling.
- Olive oil: Brushed on top for a golden, slightly crisp finish.
- Grated Parmesan and dried parsley: Final touches that make each roll look and taste like it came from a bakery.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper so the rolls release easily after baking. This also makes cleanup a breeze.
- Cook the beef:
- Brown the ground beef in a nonstick skillet over medium heat, breaking it into crumbles as it cooks for about 4 to 5 minutes. Drain any excess fat, then stir in black pepper and Italian herbs before setting it aside to cool slightly.
- Make the dough:
- Combine Greek yogurt, self-rising flour, egg, garlic powder, and salt in a large bowl until a sticky dough forms. Turn it out onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
- Roll it out:
- Shape the dough into a rectangle roughly 12 by 10 inches, keeping the thickness even so the rolls bake uniformly.
- Spread the sauce:
- Brush pizza sauce evenly over the dough, leaving a half-inch border around the edges to prevent overflow during rolling.
- Layer the filling:
- Scatter the cooked beef, pepperoni slices, and shredded mozzarella evenly across the sauce. Don't overload, or the rolls may burst open in the oven.
- Roll and slice:
- Starting from a long edge, roll the dough tightly into a log, then use a sharp knife to cut it into 12 equal pieces.
- Arrange and top:
- Place each roll cut-side up on the prepared baking sheet, brush the tops lightly with olive oil, and sprinkle with Parmesan and dried parsley or herbs.
- Bake:
- Slide the sheet into the oven and bake for 18 to 22 minutes, until the rolls are golden brown and the cheese is bubbling at the edges.
- Cool and serve:
- Let the rolls cool for a few minutes before serving so the cheese sets slightly and you don't burn your tongue on molten mozzarella.
Pin it One evening I packed a few of these in my daughter's dance bag for after rehearsal. She came home raving about how her friends kept asking where I bought them. When I told her I made them, she looked genuinely shocked. That moment reminded me that homemade doesn't have to mean complicated, and protein-packed doesn't have to taste like cardboard.
Storage and Reheating
Store cooled rolls in an airtight container in the fridge for up to four days. Reheat individual rolls in the microwave for 30 to 45 seconds, or warm a batch in a 350°F oven for about 8 minutes until heated through. For freezing, wrap each roll tightly in plastic wrap, then place them all in a freezer-safe bag for up to three months. Reheat frozen rolls directly in a 350°F oven for 10 to 12 minutes, no thawing required.
Customization Ideas
Swap the ground beef for lean ground turkey or chicken if you prefer poultry, or go fully plant-based with crumbled tempeh or seasoned lentils. Add finely chopped bell peppers, mushrooms, or fresh spinach to the filling for extra veggies and color. If you like it spicy, double the crushed red pepper flakes or toss in some diced jalapeños. For a breakfast twist, replace the pepperoni with cooked turkey sausage and add a scrambled egg to the filling.
Serving Suggestions
These rolls shine on their own, but a side of marinara or ranch for dipping takes them over the top. Pair them with a simple green salad dressed in balsamic vinaigrette for a balanced meal. They also work beautifully as part of a game-day spread alongside veggies, hummus, and fruit. If you're packing them for lunch, tuck in a small container of extra pizza sauce and some carrot sticks for crunch.
- Serve warm with a side of marinara or garlic aioli for dipping.
- Pack in lunch boxes with fresh fruit and a handful of nuts.
- Freeze individually for grab-and-go snacks throughout the week.
Pin it These rolls have earned a permanent spot in my weekly rotation, and I hope they do the same in yours. They prove that high-protein eating can be delicious, flexible, and anything but boring.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 15 minutes before rolling out for easier handling.
- → What if I don't have self-rising flour?
Simply mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt to create your own self-rising flour substitute. This works perfectly in the dough.
- → How do I store leftover pizza rolls?
Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 8-10 minutes or microwave for 30-45 seconds until warmed through.
- → Can these rolls be frozen?
Absolutely! Freeze baked and cooled rolls in a freezer-safe container for up to 3 months. Reheat directly from frozen at 350°F for 10-12 minutes until heated through and crispy on the outside.
- → Can I add vegetables to the filling?
Yes! Finely chopped bell peppers, mushrooms, or spinach work wonderfully. Just make sure to cook and drain any watery vegetables first to prevent the rolls from becoming soggy during baking.
- → What can I substitute for ground beef?
Lean ground turkey or chicken are excellent alternatives that maintain the high protein content. You could also use plant-based ground meat for a different variation while keeping similar texture and flavor.