High Protein Pepperoni Pizza Rolls (Printable)

Soft savory rolls with pepperoni, lean beef, and melty cheese wrapped in protein-rich dough. Perfect for satisfying snacks or quick 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, 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. 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 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, 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 Hints:

01 -
  • Each roll packs 14 grams of protein, so you can snack without the guilt or the crash.
  • The dough comes together in minutes with no yeast, no rise time, and no fancy equipment.
  • They freeze beautifully, which means you can meal prep a whole batch and reheat them whenever hunger strikes.
  • Kids and adults alike devour these, making them the rare recipe that pleases everyone at the table.
02 -
  • If your dough feels too sticky to handle, dust your hands and the surface with a little extra flour, but don't add too much or it'll get tough.
  • Let the cooked beef cool slightly before adding it to the dough, otherwise the heat can make the cheese melt too early and the dough sticky.
  • Use a very sharp knife to slice the rolls, and wipe it clean between cuts to keep the edges neat.
  • Don't skip the parchment paper, these rolls can stick to the pan and tear when you try to remove them.
03 -
  • Roll the dough as tightly as you can without tearing it, this keeps the filling from leaking out and makes for prettier slices.
  • If you're meal prepping, underbake them slightly by a minute or two so they don't dry out when you reheat them later.
  • Use a serrated knife or unflavored dental floss to slice the log, it cuts through cleanly without squishing the rolls.
  • For an extra crispy top, broil the rolls for the last minute of baking, but watch them closely so they don't burn.
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