High Protein Pepperoni Pizza Rolls

The kitchen counter was covered in flour when my roommate walked in and asked if I'd started a bakery. Truth is, I'd just discovered that two ingredient dough could actually taste good, and I was testing every variation I could think of. These pizza rolls were born from one of those experimental afternoons when the dough actually worked. Now they're my go-to when I want something that feels like comfort food but still hits my protein goals.

Last winter I made a double batch for a Sunday football gathering and watched them disappear in under ten minutes. My friend's husband, who claims to hate anything healthy, ate three and asked for the recipe. That's when I knew this wasn't just another protein hack—it's actually good food that happens to be good for you.

Ingredients

• Plain Greek yogurt: Use full-fat or low-fat but skip the non-fat for better texture and flavor in the dough
• Self-rising flour: The baking powder inside is what makes these puff up beautifully, or mix your own with all-purpose flour plus baking powder and salt
• Lean ground beef: The 5% fat variety keeps the filling hearty without making the rolls greasy
• Turkey pepperoni: Adds that classic pizza flavor with less fat than regular pepperoni, though beef pepperoni works too
• Part-skim mozzarella: Shred it yourself if you can for better melting, or buy pre-shredded for convenience
• Pizza sauce: Spread it thinly so the dough stays intact while rolling
• Italian herbs: Dried oregano and basil bring that familiar pizza shop aroma to your kitchen
• Olive oil: Brushing the tops before baking gives them that gorgeous golden finish

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Brown the beef:

Cook the ground beef in a nonstick skillet over medium heat for 4 to 5 minutes, breaking it up until it's fully browned, then drain any excess fat and stir in the black pepper and Italian herbs.

Mix the dough:

Combine Greek yogurt, self-rising flour, egg, garlic powder, and salt in a large bowl until a sticky dough forms, then turn it onto a floured surface and knead for 2 to 3 minutes until smooth.

Roll it out:

Shape the dough into a rectangle about 12 x 10 inches, working gently so it doesn't spring back too much.

Add the fillings:

Spread pizza sauce evenly over the dough leaving a half-inch border, then scatter the cooked beef, pepperoni slices, and mozzarella on top.

Roll and slice:

Starting from a long edge, roll the dough tightly into a log and cut it into 12 equal pieces with a sharp knife.

Finish and bake:

Arrange rolls cut-side up on the prepared baking sheet, brush with olive oil, sprinkle with Parmesan and parsley, then bake for 18 to 22 minutes until golden and bubbling.

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These have become my Sunday meal prep staple because they're just as good on Friday as they were on Monday. Something about cutting into that swirl of pepperoni and cheese makes even a regular Tuesday feel like a treat.

Make Ahead Strategy

You can assemble the entire log, wrap it tightly in plastic, and refrigerate overnight before slicing and baking. The dough actually develops better flavor this way.

Freezing Instructions

Once baked, cool completely and freeze in a single layer before transferring to a freezer bag. They reheat beautifully at 350°F for about 10 minutes straight from frozen.

Serving Suggestions

I love serving these with a side of warmed pizza sauce for dipping, or sometimes I'll add a sprinkle of red pepper flakes into the filling for extra heat.

• Try adding diced bell peppers or spinach to the beef while it cooks
• Swap ground turkey for beef if you prefer a lighter option
• A dusting of garlic powder on top after baking mimics that breadstick flavor

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Hope these become a regular in your rotation like they have in mine.

Recipe FAQs

→ Can I freeze these rolls?

Yes, these freeze exceptionally well. Once completely cooled, store in freezer-safe bags for up to 3 months. Reheat directly from frozen at 350°F for 10–12 minutes.

→ What makes the dough protein-rich?

The combination of Greek yogurt and self-rising flour creates a dough that's higher in protein than traditional pizza dough. Each roll contains approximately 14 grams of protein.

→ Can I substitute the ground beef?

Absolutely. Lean ground turkey or chicken work beautifully as alternatives. The cooking time remains the same, and you'll still get great protein content.

→ How do I make self-rising flour?

Simply combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk thoroughly to ensure even distribution.

→ Can I add vegetables to the filling?

Yes, finely chopped bell peppers, spinach, or mushrooms make excellent additions. Sauté them briefly before adding to prevent excess moisture in the filling.