High Protein Pepperoni Pizza Rolls (Printer-Friendly)

Savory rolls with pepperoni, lean beef, and cheese wrapped in protein-rich Greek yogurt dough. Meal prep friendly.

# What You'll 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

→ 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 oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Add ground beef and cook until browned and cooked through, breaking it apart as it cooks, approximately 4-5 minutes. Drain excess fat if necessary. Stir in black pepper and Italian herbs. Remove from heat and cool slightly.
03 - In a large mixing bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt. Mix 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 x 10 inches.
05 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
06 - Evenly distribute cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
07 - Starting from a long edge, tightly roll the dough into a log. Using a sharp knife, slice into 12 equal pieces.
08 - Place rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil. Sprinkle with Parmesan cheese and dried parsley or herbs.
09 - Bake for 18-22 minutes, or until golden brown and bubbling at the edges.
10 - Allow rolls to cool slightly before serving.

# Expert Suggestions:

01 -
  • Each roll packs serious protein without feeling heavy or dry, so you stay full for hours.
  • The dough uses Greek yogurt instead of yeast, which means no waiting around for anything to rise.
  • They freeze beautifully and reheat in minutes, making them a lifesaver on chaotic mornings.
  • Kids and adults alike devour them, so you can skip making multiple snacks.
02 -
  • If your dough feels too sticky, dust your hands and surface with flour, but don't add too much or the rolls will turn dense.
  • Let the cooked beef cool slightly before adding it to the dough, or the heat will make the dough soggy and hard to roll.
  • Use a serrated knife or dental floss to slice the log cleanly without squishing the filling out the sides.
03 -
  • If you don't have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and half a teaspoon salt.
  • Brush the tops with olive oil right before baking, it makes them golden and gives them a slight crisp that contrasts beautifully with the soft interior.
  • Let the rolls rest for 2 to 3 minutes after baking so the cheese sets slightly, making them easier to handle and less messy to eat.
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