High Protein Pepperoni Pizza Rolls (Printable)

Protein-packed rolls with pepperoni, beef, and cheese in a soft yogurt-based dough.

# What you 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

# How to make it:

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 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 and 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.

# Helpful Hints:

01 -
  • Each roll delivers serious protein without feeling heavy or dry, making them perfect for post-workout fuel or a satisfying lunch.
  • The dough comes together in minutes with no yeast, no rise time, and no fuss, just mix and roll.
  • They freeze beautifully, so you can bake a batch on Sunday and reheat them straight from the freezer all week long.
02 -
  • Don't skip cooling the cooked beef slightly before adding it to the dough, or the cheese will melt too fast and slide out during rolling.
  • If your dough feels too sticky, dust your hands and surface with a bit more flour, but don't overdo it or the rolls will turn dense.
  • Slice the log with a sharp knife in one firm motion instead of sawing back and forth, which keeps the filling from squishing out.
03 -
  • Use a pizza cutter instead of a knife to slice the log, it glides through without squishing the filling.
  • If you want extra crispy tops, broil the rolls for the last minute of baking, but watch them closely so they don't burn.
  • Make a double batch and freeze half before baking, then bake them straight from frozen whenever you need a quick, protein-packed snack.
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