High Protein Pepperoni Pizza Rolls (Printable Version)

Soft rolls filled with pepperoni, lean beef, and cheese in protein-rich Greek yogurt dough—ideal for meal prep.

# 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

# 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 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.
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 to 22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Expert Advice:

01 -
  • Each roll packs 14 grams of protein, so you actually feel full instead of hunting for snacks an hour later.
  • The dough is shockingly simple and needs no rise time, which means you can go from craving to eating in under an hour.
  • They freeze like a dream and reheat without turning into rubber, making them perfect for grab and go mornings.
  • You get all the flavor of pizza without the guilt or the grease puddle in the box.
02 -
  • Don't skip draining the beef or your rolls will end up sitting in a puddle of grease, which makes the bottoms soggy and sad.
  • Let the cooked beef cool slightly before adding it to the dough, or the heat will start melting the cheese and make rolling a sticky nightmare.
  • Use a sharp knife and wipe it clean between cuts to get neat, even slices instead of squished, messy ones.
  • If your dough feels too sticky to work with, dust your hands and surface with a bit more flour, but don't overdo it or the dough will turn tough.
03 -
  • Weigh your Greek yogurt and flour if you can, because volume measurements can vary and throw off the dough texture.
  • Don't overwork the dough when kneading or it will get tough, just knead until it's smooth and stops sticking to your hands.
  • If you don't have self rising flour, make your own by mixing 2 cups all purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • For extra flavor, brush the tops with melted garlic butter instead of plain olive oil before baking.
Return