High Protein Pepperoni Pizza Rolls (Print Version)

Protein-packed rolls with pepperoni, beef, and melted cheese baked in soft dough

# 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, 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 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, approximately 4 to 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 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 cheese and dried parsley or herbs.
09 - Bake for 18 to 22 minutes until golden brown and bubbling.
10 - Cool slightly before serving.

# Additional Tips::

01 -
  • Each roll delivers 14 grams of protein, so you can snack without guilt or that hollow feeling ten minutes later.
  • The dough uses Greek yogurt instead of yeast, which means no waiting around for rises or proofing.
  • They freeze beautifully, and reheating one feels like opening a personal pizza vault in your freezer.
  • Kids and adults fight over them equally, which makes meal prep feel like a win instead of a chore.
02 -
  • Don't skip draining the beef, even if it's lean—any extra fat will pool in the rolls and make them greasy instead of fluffy.
  • If your dough feels too sticky to roll, dust your hands and the surface with a bit more flour, but don't overdo it or the dough will get tough.
  • Slice the log with a sharp knife in one smooth motion instead of sawing back and forth, or the filling will squish out the sides.
  • Let the rolls cool for at least 5 minutes after baking so the cheese firms up and doesn't slide out when you bite in.
03 -
  • Use a pizza cutter instead of a knife to slice the log—it glides through the dough without squishing the filling.
  • 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, and it works exactly the same.
  • Brush the tops with olive oil right before baking, not after, so the Parmesan sticks and gets golden instead of falling off.
  • Let the beef cool slightly before adding it to the dough, or the heat will make the yogurt dough too soft to roll.
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