High Protein Pepperoni Pizza Rolls (Printable Version)

Soft savory rolls with pepperoni, lean beef, and cheese in protein-rich dough

# List of Ingredients:

→ 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 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, 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. Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
06 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
07 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil, sprinkle with Parmesan and dried parsley or herbs.
08 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
09 - Cool slightly before serving.

# Expert Suggestions:

01 -
  • Each roll packs 14 grams of protein without feeling dense or dry, so you stay full without the usual carb crash.
  • The dough uses Greek yogurt instead of yeast, which means no waiting around for anything to rise.
  • They freeze beautifully and reheat in minutes, making them the easiest grab and go lunch I've ever packed.
  • Even picky eaters devour them because they taste like pizza, not like a fitness meal.
02 -
  • Don't skip cooling the beef before rolling, or the heat will make the dough soggy and the cheese will leak out everywhere.
  • Use a serrated knife or dental floss to slice the log cleanly without squishing the filling out the sides.
  • If the dough feels too sticky to roll, dust your surface and rolling pin with a little extra flour, but don't overdo it or the dough will get tough.
03 -
  • Weigh your Greek yogurt and flour if you can, because measuring by volume can throw off the dough texture and make it too sticky or too dry.
  • Let the rolls cool for at least five minutes before eating, or the cheese will be molten and burn your mouth every single time.
  • Double the batch and freeze half, because once you taste these, you'll wish you had more ready to go.
Go Back