High Protein Pepperoni Pizza Rolls (Printable Version)

Soft rolls with pepperoni, lean beef, and cheese in protein-rich dough. Perfect for snacks or meal prep in 40 minutes.

# Ingredient List:

→ Protein Dough

01 - 2 cups nonfat or low-fat Greek yogurt
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 apart as it cooks for 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. Turn out onto 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 around edges.
06 - Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over sauce layer.
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 and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
10 - Allow rolls to cool slightly before serving.

# Expert Tips:

01 -
  • Each roll packs 14 grams of protein without feeling heavy or bland.
  • The dough comes together in minutes with no yeast or rising time required.
  • They freeze beautifully and reheat like you just pulled them from the oven.
  • Perfect for meal prep, lunch boxes, or that mid-afternoon snack attack.
02 -
  • If your dough feels too sticky to handle, add a tablespoon of flour at a time until it becomes manageable.
  • Don't skip draining the cooked beef, excess fat will make the filling greasy and soggy.
  • Use a sharp knife dipped in flour between cuts to keep the rolls neat and prevent tearing.
  • Let the rolls cool for at least 5 minutes, the filling is lava-hot straight out of the oven.
03 -
  • Measure your Greek yogurt and flour by weight for the most consistent dough texture every time.
  • If you don't have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • Brush the tops with a little extra olive oil halfway through baking for an even deeper golden color.
  • Let the cooked beef cool slightly before adding it to the dough to prevent melting the cheese prematurely.
Go Back