High Protein Pepperoni Pizza Rolls (Print version)

Soft dough rolls stuffed with seasoned beef, pepperoni, and melted cheese

# What you’ll 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

# Steps:

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 needed. Stir in black pepper and Italian herbs. Remove from heat and allow 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 around the edges.
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 and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Cooking tips:

01 -
  • Each roll packs 14 grams of protein without feeling heavy or dry, so you stay satisfied without the post-pizza slump.
  • The dough comes together in minutes with no yeast, no rise time, and no waiting around.
  • They freeze beautifully and reheat like magic, which means you can meal prep a whole batch on Sunday and grab two for lunch all week.
  • You get all the flavor of pepperoni pizza in a handheld form that actually keeps you full.
02 -
  • Don't skip kneading the dough, even though it feels sticky at first; those few minutes make it smooth and easy to roll without tearing.
  • Let the cooked beef cool for a couple of minutes before adding it to the dough, or the heat will make the dough too soft and hard to handle.
  • Use a sharp knife to slice the log cleanly; a dull blade will squish the rolls and push the filling out the sides.
03 -
  • Brush the tops with a little extra olive oil halfway through baking if you want an even deeper golden color.
  • If you're tracking macros closely, weigh your dough and filling before rolling so you can divide it into exactly 12 equal portions.
  • Use parchment paper under the dough when you roll it out, then you can lift the whole sheet and transfer it to your work surface without tearing.
  • For a spicier kick, mix a pinch of crushed red pepper flakes right into the beef while it cooks.
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