Save My brother showed up one Saturday with a gym bag and a craving, asking if I could make something that tasted like pizza but packed more protein. I had Greek yogurt in the fridge and a skillet of lean beef already browning for meal prep. Twenty minutes later, we were pulling golden, cheese-bubbling rolls out of the oven, and he ate four before they even cooled. That's how these became a weekly staple in my kitchen.
I started making these for my nephew's soccer team snack rotation, and the kids demolished them faster than any granola bar I'd ever brought. The parents kept asking for the recipe, surprised that something this tasty could also be this high in protein. Now I double the batch every time, because they never last more than a day in my house.
Ingredients
- Plain Greek yogurt (2 cups, nonfat or low fat): This is the magic behind the soft, protein-packed dough, adding tang and moisture without any yeast or waiting time.
- Self-rising flour (2 cups): It gives the dough lift and structure instantly, but you can make your own by mixing all-purpose flour with baking powder and salt.
- Egg (1 large): Binds the dough and adds richness, helping the rolls hold their shape and brown beautifully in the oven.
- Lean ground beef (200 g, 5% fat or less): Keeps the filling hearty and high in protein without adding excess grease, and it pairs perfectly with the pepperoni.
- Turkey or beef pepperoni (80 g): Brings that classic pizza flavor and a bit of spice, and using turkey pepperoni keeps the fat content lower.
- Shredded part-skim mozzarella cheese (1 cup): Melts into gooey, stringy goodness and ties all the flavors together without overwhelming the protein balance.
- Pizza sauce (1/2 cup): Adds moisture and tangy tomato flavor, making sure every bite tastes like real pizza.
- Dried Italian herbs (1 tsp): A simple blend of oregano and basil that brings warmth and authenticity to the filling.
- Olive oil (1 tbsp): Brushed on top before baking, it helps the rolls turn golden and adds a subtle richness.
- Grated Parmesan cheese (2 tbsp): Sprinkled on top, it creates a salty, crispy crust that makes these rolls irresistible.
Instructions
- Preheat and Prep:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This keeps the rolls from sticking and makes cleanup a breeze.
- Brown the Beef:
- Cook the ground beef in a nonstick skillet over medium heat until it's fully browned and crumbly, about 4 to 5 minutes. Stir in black pepper and Italian herbs, then set it aside to cool slightly so it doesn't melt the cheese too early.
- Mix the Dough:
- In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn it out onto a lightly floured surface and knead for 2 to 3 minutes until it's smooth and easy to handle.
- Roll It Out:
- Roll the dough into a rectangle about 12 by 10 inches. It doesn't have to be perfect, just even enough to roll up neatly.
- Add the Sauce:
- Spread pizza sauce evenly over the dough, leaving a half-inch border around the edges. This border helps seal the roll and keeps the filling from oozing out.
- Layer the Filling:
- Scatter the cooked beef, pepperoni slices, and mozzarella cheese evenly over the sauce. Press everything down gently so it sticks together when you roll.
- Roll and Slice:
- Starting from a long edge, roll the dough up tightly into a log, then slice it into 12 equal pieces with a sharp knife. Don't worry if some filling peeks out, that's part of the charm.
- Arrange and Top:
- Place the rolls cut-side up on your prepared baking sheet, brush the tops lightly with olive oil, and sprinkle with Parmesan and dried parsley. This gives them a beautiful golden finish.
- Bake Until Golden:
- Bake for 18 to 22 minutes, or until the rolls are golden brown and the cheese is bubbling. Let them cool for a few minutes before digging in, if you can wait that long.
Save One evening, I reheated a few of these for a quick dinner and my neighbor knocked on the door, asking what smelled so good. I handed her one on a napkin, and she stood in my doorway eating it, eyes closed, saying it tasted like her favorite pizza place but better. That's the moment I realized these rolls weren't just convenient, they were genuinely crave-worthy.
How to Store and Reheat
These rolls stay fresh in an airtight container in the fridge for up to four days, and they reheat beautifully in a 350°F oven for about 8 minutes. I also freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once solid, so I can pull out just one or two whenever I need a fast meal. From frozen, they take about 10 to 12 minutes at 350°F to heat through, and they taste just as good as the day they were baked.
Customizing Your Filling
I've swapped the beef for ground turkey or chicken plenty of times, and it works just as well, especially if you season it generously. For a veggie boost, I sometimes stir in finely chopped bell peppers or a handful of spinach with the beef, and it adds color and nutrition without changing the texture. If you like a little heat, sprinkle in some crushed red pepper flakes or swap regular pepperoni for a spicy variety.
Serving Suggestions and Pairings
I love serving these with a side of marinara or ranch for dipping, and a simple green salad with a lemony vinaigrette balances out the richness. They're also perfect for lunchboxes, game day platters, or even breakfast if you're into savory morning food. If you're feeding a crowd, set out a platter with a few dipping sauces and watch them disappear.
- Serve warm with extra marinara, ranch, or garlic aioli for dipping.
- Pair with a crisp salad or roasted vegetables for a complete meal.
- Pack them cold for lunchboxes or snack boxes, they're just as tasty at room temperature.
Save These rolls have earned a permanent spot in my meal prep rotation, and I hope they become a favorite in your kitchen too. There's something deeply satisfying about pulling a batch from the oven, knowing they're as nourishing as they are delicious.
Recipe Questions & Answers
- → Can I make these rolls ahead of time?
Absolutely. These rolls freeze exceptionally well for up to 3 months. Simply bake, cool completely, and store in an airtight container or freezer bag. Reheat frozen rolls at 350°F for 10–12 minutes until heated through.
- → 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 homemade version works identically to store-bought self-rising flour in the yogurt dough.
- → Is Greek yogurt necessary for the dough?
Greek yogurt provides the structure and protein that makes this dough unique. Plain regular yogurt can work, but the texture may be slightly softer. The yogurt's acidity reacts with the baking powder to create lift without yeast.
- → Can I reduce the spice level?
Certainly. Simply omit the crushed red pepper flakes from the filling and reduce the black pepper to 1/4 teaspoon. The Italian herbs add flavor without heat, making these family-friendly.
- → How do I prevent the rolls from getting soggy?
Drain the cooked beef thoroughly before adding to the filling. Leave a small border when spreading sauce, and avoid overfilling. The baking time allows excess moisture to evaporate while the cheese melts.
- → Can I add vegetables to the filling?
Yes, finely chopped bell peppers, spinach, or mushrooms work well. Sauté them briefly to remove excess moisture before adding. Keep vegetable portions moderate to maintain the dough's structural integrity.