High Protein Pepperoni Pizza Rolls (Printable)

Protein-packed pizza rolls with pepperoni, beef, and cheese in a fluffy yogurt dough. Quick, satisfying, and freezer-friendly.

# What You’ll Need:

→ Protein Dough

01 - 2 cups nonfat or low-fat Greek yogurt
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

→ Topping

13 - 1 tablespoon olive oil
14 - 2 tablespoons grated Parmesan cheese
15 - 1 teaspoon dried parsley or Italian herbs

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Cook ground beef until browned and cooked through, breaking it into small pieces 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.
05 - Spread pizza sauce evenly over dough, leaving a 1/2-inch border on all sides.
06 - Evenly distribute cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
07 - Starting from a long edge, tightly roll dough into a log. Using a sharp knife, slice into 12 equal pieces.
08 - Place rolls cut-side up on prepared baking sheet. Brush tops lightly with olive oil. Sprinkle Parmesan cheese and dried parsley over each roll.
09 - Bake for 18 to 22 minutes, or until golden brown and cheese is bubbling.
10 - Allow rolls to cool slightly before serving.

# Expert Suggestions:

01 -
  • Each roll packs 14 grams of protein, so you stay full longer without the carb crash.
  • The dough uses Greek yogurt instead of yeast, meaning no waiting around for dough to rise.
  • They freeze beautifully and reheat in minutes, making meal prep almost effortless.
  • Kids and adults both grab them happily, no convincing required.
02 -
  • If you don't have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and half a teaspoon of salt.
  • Let the cooked beef cool slightly before adding it to the dough, or the heat will make the dough sticky and hard to roll.
  • Use a very sharp knife to slice the log cleanly, wiping the blade between cuts keeps the rolls neat.
  • Don't skip the parchment paper, the cheese can leak and burn onto the pan.
03 -
  • Knead the dough just until smooth, overworking it will make the rolls dense instead of soft.
  • Roll the log tightly but gently, too much pressure squeezes out the filling and makes slicing messy.
  • Let the rolls cool for at least 5 minutes after baking, the cheese needs time to set or it will ooze everywhere.
  • If freezing, label the bag with the date and reheating instructions so future you doesn't have to guess.
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