High Protein Pepperoni Pizza Rolls

My teenager came home one afternoon craving pizza, but we were out of takeout money and low on time. I had Greek yogurt in the fridge and a hunch that I could turn it into something dough-like. Twenty minutes later, the kitchen smelled like a pizzeria, and those golden, cheese-stuffed rolls were cooling on the counter. They disappeared so fast I had to make a second batch the next day.

I started making these on Sunday nights and packing them into lunchboxes throughout the week. My son would trade them at school until I had to set a no-trading rule. Even my picky eater, who usually picks toppings off pizza, devoured these without question. There is something about a handheld spiral of cheese and pepperoni that just works.

Ingredients

• Plain Greek yogurt: This is the magic that makes the dough soft and protein-packed without any yeast or waiting, and nonfat or low-fat both work beautifully.
• Self-rising flour: It gives the dough lift and structure instantly, but you can make your own by mixing all-purpose flour with baking powder and a pinch of salt.
• Egg: Binds the dough and adds richness, making it easier to roll and slice cleanly.
• Lean ground beef: Keeps the filling hearty and high in protein while staying light on fat, and it soaks up the Italian herbs perfectly.
• Turkey or beef pepperoni: Adds that classic pizza flavor and a little chew without overwhelming the roll.
• Part-skim mozzarella: Melts beautifully and stretches in every bite, giving you that satisfying cheese pull.
• Pizza sauce: A thin layer is all you need to bring moisture and tang without making the dough soggy.
• Italian herbs: Oregano and basil bring warmth and authenticity to the filling.
• Parmesan cheese: Sprinkled on top, it crisps up in the oven and adds a salty, nutty finish.
• Olive oil: Brushed over the rolls before baking, it helps them turn golden and glossy.

Instructions

Preheat and Prep:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper so the rolls release easily. This also makes cleanup a breeze.

Brown the Beef:

Cook the ground beef in a nonstick skillet over medium heat, breaking it into crumbles as it browns. Drain any excess fat, then stir in black pepper and Italian herbs before setting it aside to cool slightly.

Make the Dough:

In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn it onto a floured surface and knead gently for 2 to 3 minutes until smooth and elastic.

Roll It Out:

Use a rolling pin to shape the dough into a rectangle about 12 by 10 inches. Aim for even thickness so the rolls bake uniformly.

Spread the Sauce:

Spoon pizza sauce over the dough, leaving a half-inch border around the edges to prevent overflow. Use the back of the spoon to spread it thin and even.

Layer the Filling:

Scatter cooked beef, pepperoni slices, and shredded mozzarella evenly across the sauce. Press down lightly so everything sticks together when you roll.

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. Wipe the knife between cuts for cleaner edges.

Arrange and Top:

Place rolls cut-side up on the baking sheet, brush tops with olive oil, and sprinkle with Parmesan and dried parsley. This gives them a beautiful golden crust.

Bake:

Slide the sheet into the oven and bake for 18 to 22 minutes, until the rolls are puffed, golden, and bubbling around the edges. Let them cool for a few minutes before serving so the cheese sets slightly.

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The first time I served these at a potluck, someone asked if I had ordered them from a bakery. I laughed and admitted they took less time than driving to pick up pizza. That is when I realized these rolls were not just convenient, they were genuinely craveable. Now they show up at game nights, school lunches, and lazy weeknight dinners without fail.

How to Store and Reheat

These rolls keep beautifully in an airtight container in the fridge for up to four days. I reheat them in a 350°F oven for about eight minutes to bring back the crisp edges and melty center. You can also freeze them in a single layer on a tray, then transfer to a freezer bag once solid. When you are ready to eat, bake from frozen at 350°F for 10 to 12 minutes, no thawing needed.

Flavor Variations to Try

I have swapped the beef for ground turkey or chicken when I want something even leaner, and both work just as well. Adding finely chopped bell peppers or a handful of spinach to the filling sneaks in extra veggies without changing the texture. For a spicy kick, I double the red pepper flakes or drizzle hot honey over the rolls right out of the oven. Sometimes I swap mozzarella for a sharp cheddar or provolone, and the flavor shifts in the best way.

Serving Suggestions

I love serving these with a side of marinara or ranch for dipping, and a simple green salad balances out the richness. They are also great alongside roasted vegetables or a bowl of tomato soup. If you are packing them for lunch, tuck a small container of pizza sauce in the bag so you can dip as you go.

• Pair with a crisp Caesar salad for a light dinner.
• Serve with carrot sticks and hummus for a balanced snack plate.
• Pack them in lunchboxes with fruit and a cheese stick for easy meal prep.

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These rolls have become one of those recipes I make without thinking, the kind that feels like a small win every time. They prove that high-protein cooking does not have to be bland or complicated, just smart and satisfying.

Recipe Q&A

→ Can I freeze these rolls?

Yes, these freeze exceptionally well. Allow to cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat from frozen at 350°F for 10-12 minutes.

→ What can I substitute for self-rising flour?

Mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. This creates an equivalent substitute that will produce the same fluffy texture.

→ Can I make these with turkey instead of beef?

Absolutely. Lean ground turkey or chicken works well as a substitute for beef while maintaining the high protein content. Just ensure you drain any excess liquid after cooking.

→ How do I prevent the rolls from getting soggy?

Make sure to drain excess fat from the cooked beef and don't overfill the rolls. Leaving a small border around the edges when spreading sauce also helps seal everything inside during baking.

→ Can I add vegetables to the filling?

Yes, finely chopped bell peppers, spinach, or mushrooms work great. Sauté them briefly to remove excess moisture before adding to the filling to prevent soggy rolls.