Irresistible High Protein Pepperoni Pizza Rolls (Printable)

Soft, savory rolls packed with pepperoni, seasoned beef, and mozzarella in a protein-rich Greek yogurt dough. Ideal for snacks, lunches, or meal prep.

# 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

# Directions:

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 4-5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and allow 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. Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
06 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
07 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil, sprinkle with Parmesan and dried parsley or herbs.
08 - Bake for 18-22 minutes or until golden brown and bubbling.
09 - Cool slightly before serving.

# Expert Suggestions:

01 -
  • Each roll packs 14 grams of protein without feeling like diet food.
  • The dough is made from just yogurt and flour, no yeast or waiting required.
  • They freeze beautifully and reheat in minutes when you need a quick, satisfying bite.
  • You get all the pizza flavor in a portable, portion-controlled form.
02 -
  • Don't skip draining the beef, even lean meat releases some fat that can make the rolls greasy.
  • If your dough feels too sticky to roll, dust your surface and rolling pin with a little extra flour.
  • Let the cooked beef cool slightly before adding it to the dough, or the heat will start melting the cheese too early.
  • Use a serrated knife to slice the log cleanly without squishing the filling out the sides.
03 -
  • Brush the tops with a little garlic butter instead of olive oil for an extra flavor boost.
  • If you like heat, mix red pepper flakes directly into the pizza sauce before spreading.
  • Use a pizza cutter instead of a knife to slice the log quickly and cleanly.
  • Double the batch and freeze half, future you will be so grateful.
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