High Protein Pepperoni Pizza Rolls (Printable)

Protein-packed rolls with pepperoni, beef, and mozzarella in soft dough. Ready in 40 minutes.

# What You Need:

→ Protein Dough

01 - 2 cups (500 ml) plain Greek yogurt (nonfat or low fat)
02 - 2 cups (240 g) 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 (100 g) shredded part-skim mozzarella cheese
09 - 1/2 cup (120 ml) 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

# Directions:

01 - Preheat oven to 400°F (200°C). 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, approximately 4 to 5 minutes. Drain excess fat if necessary. Stir in black pepper and Italian herbs. Remove from heat and allow to cool slightly.
03 - In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Transfer to a lightly floured surface and knead for 2 to 3 minutes until smooth.
04 - Roll dough into a rectangle approximately 12 by 10 inches (30 by 25 centimeters).
05 - Spread pizza sauce evenly over dough, leaving a 1/2-inch (1 centimeter) border.
06 - Distribute cooked beef, pepperoni slices, and mozzarella cheese evenly over sauce.
07 - Starting from a long edge, tightly roll dough into a log. Slice into 12 equal pieces.
08 - Position rolls cut-side up on 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 - Allow rolls to cool slightly before serving.

# Expert Advice:

01 -
  • Each roll delivers 14 grams of protein without tasting like a fitness experiment.
  • The dough is made with Greek yogurt, so it stays soft for days and never gets rubbery.
  • They freeze beautifully and reheat in minutes, which means you can grab one on your way out the door.
  • You get all the flavor of pizza night without the guilt or the grease.
02 -
  • If your dough feels too sticky, dust your hands and the counter with a little extra flour, but don't add too much or the rolls will turn out dry.
  • Let the cooked beef cool slightly before adding it to the dough, otherwise the heat will start to melt the cheese and make rolling messy.
  • Use a serrated knife or unflavored dental floss to slice the log cleanly without squishing the rolls.
03 -
  • Make sure your Greek yogurt is thick and not watery, if it's too runny, the dough won't come together properly.
  • Don't skip the parchment paper, it prevents sticking and makes transferring the rolls so much easier.
  • If you're doubling the batch, roll and slice one log at a time so the dough doesn't dry out while you work.
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