High Protein Pepperoni Pizza Rolls (Printable Version)

Protein-packed pizza rolls with pepperoni, beef, and cheese in Greek yogurt dough

# Ingredient List:

→ 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 4-5 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 2-3 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.
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, sprinkle with Parmesan and dried parsley or herbs.
09 - Bake for 18-22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Expert Advice:

01 -
  • Each roll packs 14 grams of protein without feeling heavy or dry.
  • The dough comes together in minutes with no yeast, no rise time, and no fuss.
  • They taste indulgent but fit perfectly into meal prep or post-workout snacking.
  • Kids and adults alike reach for seconds every single time.
02 -
  • Do not skip cooling the beef before adding it to the dough or the heat will make the dough sticky and hard to roll.
  • If your dough feels too wet, add a tablespoon of flour at a time until it is workable but still soft.
  • Use a serrated knife or dental floss to slice the log without squishing the rolls.
  • Line your baking sheet well because cheese will bubble over and stick if you do not.
03 -
  • Press the filling down gently before rolling so it does not slide out when you slice.
  • Brush olive oil on the tops right before baking for a bakery-style golden finish.
  • Let the rolls cool for five minutes after baking so the cheese firms up and they hold together better.
  • Use kitchen shears instead of a knife if the dough is sticky, it cuts cleaner and faster.
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