Soft protein-packed dough rolls stuffed with seasoned beef, pepperoni, and melted mozzarella cheese.
# What You Need:
→ Protein Dough
01 - 2 cups (250 g) plain Greek yogurt (nonfat or low fat)
02 - 2 cups (240 g) 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 (3.5 ounces) 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
# Directions:
01 - Preheat oven to 400°F (200°C). 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 (about 4–5 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 2–3 minutes, until smooth.
04 - Roll the dough into a rectangle approximately 12 x 10 inches (30 x 25 cm).
05 - Spread pizza sauce evenly over the dough, leaving a 1/2-inch (1 cm) border. Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
06 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
07 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil, sprinkle with Parmesan and dried parsley or herbs.
08 - Bake for 18–22 minutes, or until golden brown and bubbling.
09 - Cool slightly before serving.
