Save Last winter, I walked into my kitchen after a long gym session, starving and craving pizza but determined not to blow my macros. I had leftover Greek yogurt, some pepperoni in the fridge, and zero patience for delivery. What started as a desperate experiment turned into these chewy, cheese-stuffed rolls that tasted like nostalgia wrapped in protein. My roommate walked in, grabbed three straight off the pan, and declared them better than any pizza joint in town.
I started making these every Sunday for the week ahead, packing them into lunch boxes and gym bags. My coworker smelled them heating in the break room microwave one day and asked if I ordered from a new pizza place. When I told her I made them myself, she didnt believe me until I brought her a batch the following Monday. Now shes hooked too, and we swap filling ideas like theyre trade secrets.
Ingredients
- Plain Greek yogurt: This is the magic behind the dough, creating a tender crumb and sneaking in extra protein without any yeast or long rise times, just make sure its thick, not runny.
- Self-rising flour: It gives the dough its lift and structure in one go, but if you dont have it, mixing all-purpose flour with baking powder and salt works just as well.
- Lean ground beef: I use 5% fat beef to keep the rolls light and protein-packed, but ground turkey or chicken are equally delicious and just as lean.
- Turkey or beef pepperoni: These little discs add that classic pizza punch and a bit of savory fat that balances the yogurt dough beautifully.
- Shredded part-skim mozzarella: It melts into gooey pockets inside each roll, and using part-skim keeps the calories in check without sacrificing that stretchy cheese pull.
- Pizza sauce: A thin layer is all you need to bring the whole thing together, I love a garlic-forward sauce, but any kind you have on hand works.
- Dried Italian herbs: Oregano and basil mixed into the beef filling make every bite taste like your favorite pizza parlor.
- Garlic powder and salt: Seasoning the dough itself means every layer has flavor, not just the filling.
- Olive oil: A quick brush before baking gives the tops a golden sheen and a hint of richness.
- Grated Parmesan cheese: Sprinkled on top, it adds a nutty, salty finish that crisps up in the oven.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper so the rolls dont stick and cleanup is a breeze.
- Cook the Beef:
- Brown the ground beef in a nonstick skillet over medium heat, breaking it into crumbles as it cooks, then drain any excess fat and stir in the black pepper and Italian herbs. Let it cool slightly so it doesnt melt the cheese too soon.
- Make the Dough:
- In a large bowl, mix the Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms, then knead it on a floured surface for a few minutes until smooth. It should feel soft and just a little tacky, not dry.
- Roll It Out:
- Roll the dough into a rectangle about 12 by 10 inches, keeping the thickness even so the rolls bake uniformly.
- Spread the Sauce:
- Spread pizza sauce evenly over the dough, leaving a small border around the edges to prevent overflow when you roll it up.
- Add the Filling:
- Scatter the cooked beef, pepperoni slices, and mozzarella cheese over the sauce, distributing everything evenly so each roll gets a fair share of flavor.
- Roll and Slice:
- Starting from one long edge, roll the dough tightly into a log, then use a sharp knife to slice it into 12 equal pieces. Dont worry if theyre not perfect, they still taste incredible.
- Arrange and Top:
- Place the rolls cut-side up on the prepared baking sheet, brush the tops with olive oil, and sprinkle with Parmesan and dried parsley or herbs.
- Bake:
- Bake for 18 to 22 minutes, until the rolls are golden brown and the cheese is bubbling out in little molten pools. Let them cool for a few minutes before digging in, if you can wait that long.
Save One evening, I made a double batch for a potluck at a friends house, expecting them to sit politely on a platter. Instead, people hovered around the tray, grabbing seconds and thirds before theyd even finished chewing. A guy I barely knew cornered me in the kitchen, asking for the recipe, and I realized these little rolls had become my signature without me even planning it. Food has a way of doing that, turning a random Tuesday experiment into something people remember.
Making Them Your Own
Ive swapped the beef for ground turkey, added finely diced bell peppers and spinach to the filling, and even tried a buffalo chicken version with hot sauce and ranch seasoning in the dough. The yogurt base is so adaptable that you can tweak the flavors to match whatever youre craving or whatever needs to get used up in your fridge. My favorite recent twist was mixing in some sun-dried tomatoes and swapping mozzarella for provolone, it felt like a whole new recipe.
Storage and Reheating
These rolls keep in the fridge for up to four days in an airtight container, and they reheat beautifully in the oven or microwave without getting rubbery. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid, and they go straight from freezer to oven at 350°F for about 12 minutes. Honestly, having a stash of these in the freezer feels like having a secret weapon against lazy dinner nights.
Serving Suggestions
I love serving these with a side of marinara or ranch for dipping, or pairing them with a crisp green salad to balance out the richness. Theyve also become my go-to for game day spreads, picnics, and even breakfast when I want something savory and filling. Kids devour them, adults ask for the recipe, and everyone leaves happy.
- Serve warm with extra pizza sauce or garlic butter on the side for dipping.
- Pair with a simple arugula salad dressed in lemon and olive oil to cut through the cheese.
- Pack them cold in lunchboxes, they taste great at room temperature and hold up well on the go.
Save These rolls have become more than just a recipe in my kitchen, theyre proof that you dont have to choose between convenience, flavor, and hitting your protein goals. I hope they become a staple in your rotation too, because everyone deserves pizza that loves them back.
Recipe FAQs
- → Can I make these pizza rolls ahead of time?
Yes, these rolls are excellent for meal prep. You can assemble and bake them, then store in the refrigerator for up to 4 days. They also freeze beautifully for up to 3 months. Reheat frozen rolls at 350°F for 10-12 minutes until warmed through.
- → What makes these pizza rolls high in protein?
The protein comes from Greek yogurt in the dough, lean ground beef, pepperoni, and mozzarella cheese. Each roll contains approximately 14 grams of protein, making them a satisfying and nutritious option compared to traditional pizza rolls.
- → Can I substitute the Greek yogurt in the dough?
Greek yogurt is essential for the protein content and dough texture in this preparation. Regular yogurt is too thin and won't provide the same structure. Stick with plain, nonfat or low-fat Greek yogurt for best results.
- → How do I prevent the rolls from becoming soggy?
Make sure to drain excess fat from the cooked ground beef and don't oversaturate with pizza sauce. Use a thin, even layer of sauce and allow the cooked beef to cool slightly before assembling. This prevents moisture from making the dough soggy during baking.
- → Can I add vegetables to the filling?
Absolutely! Finely chopped bell peppers, spinach, mushrooms, or onions work well. Sauté any vegetables first to remove excess moisture, then mix them with the beef filling. This adds nutrients without compromising the texture of the rolls.
- → What can I serve with these pizza rolls?
These rolls pair wonderfully with a fresh green salad, marinara sauce for dipping, or roasted vegetables. They're substantial enough to serve as a main dish or perfect as an appetizer or snack on their own.