High Protein Pepperoni Pizza Rolls (Print Version)

Savory rolls with pepperoni, lean beef, and cheese in protein-packed Greek yogurt dough. Ready in 40 minutes.

# What to Use:

→ 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 Prepare:

01 - Preheat oven to 400 degrees Fahrenheit. 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 approximately 4 to 5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and set aside 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, sprinkle with Parmesan and dried parsley or herbs.
09 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
10 - Cool slightly before serving.

# Expert Advice:

01 -
  • Each roll packs 14 grams of protein, so you can snack guilt-free or fuel up after a workout without the carb crash.
  • The yogurt dough is surprisingly forgiving, even if youve never made bread before, it comes together in minutes and bakes up soft and golden.
  • Theyre endlessly customizable, swap the beef for turkey, add veggies, or go wild with different cheeses and still hit your goals.
  • Perfect for meal prep, these rolls freeze beautifully and reheat like magic, making busy mornings or late-night cravings a breeze.
02 -
  • Dont skip kneading the dough, those few minutes make it smooth and elastic instead of crumbly and sad.
  • Let the cooked beef cool before adding it to the dough, or the heat will start melting the cheese and make rolling a messy nightmare.
  • Use a sharp knife to slice the log, a dull one will squish the rolls and push out all the filling.
  • If the dough feels too sticky to roll, dust your surface and rolling pin with a bit more flour, but add it gradually so the dough stays soft.
03 -
  • If your dough is too dry and wont come together, add a teaspoon of water at a time until it just holds, too much liquid will make it sticky and hard to roll.
  • For extra flavor, brush the tops with garlic butter instead of plain olive oil before baking, it makes them taste like cheesy garlic knots.
  • Double the batch and freeze half, future you will be incredibly grateful when hunger strikes and theres no time to cook.
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