High Protein Pepperoni Pizza Rolls
Indulge in these warm, golden-brown pizza rolls, bursting with melted mozzarella and savory pepperoni. Wrapped in a soft, easy-to-make dough packed with protein from Greek yogurt, they're the perfect macro-friendly snack or meal to satisfy pizza cravings without compromise.
Equipment
- Large mixing bowl
- Spatula or wooden spoon
- Rolling Pin
- Large baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Small bowl
- pastry brush
- Measuring cups and spoons
Ingredients
- 1 ½ cups Self-Rising Flour, plus more for dusting
- 1 cup Plain Non-Fat Greek Yogurt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Salt
- ⅓ cup Pizza Sauce or thick Marinara
- 1 teaspoon Italian Seasoning
- 1 ½ cups Part-Skim Mozzarella Cheese, shredded
- 3 ounces Turkey Pepperoni, sliced
- 1 large Egg, beaten for egg wash
Instructions
- In a large mixing bowl, whisk together the self-rising flour, protein powder, garlic powder, and salt. Add the Greek yogurt and mix with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and slightly tacky.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a large rectangle, about 1/4-inch thick.
- Spread a thin, even layer of pizza sauce over the dough, leaving a 1/2-inch border clean on all sides. Sprinkle with Italian seasoning, then top evenly with the shredded mozzarella and turkey pepperoni slices.
- Starting from a long edge, roll the dough up into a tight log. Pinch the seam firmly to seal it completely. Using a sharp knife, slice the log into 12 equal rolls, each about 1 to 1.5 inches thick.
- Place the rolls cut-side up on the prepared baking sheet, leaving a little space between them. Gently brush the tops and sides of each roll with the beaten egg wash.
- Bake for 15-20 minutes, or until the tops are golden-brown and the cheese is bubbly and melted. Let the rolls cool for a few minutes before serving, as the filling will be extremely hot.
Notes
Tips for Success: To prevent the filling from leaking, do not overfill the rolls and use a thick pizza sauce. Ensure you pinch the seam of the dough log very firmly to seal it before slicing.
Ingredient Swaps: If you don't have self-rising flour, use 1 ½ cups of all-purpose flour whisked with 2 ¼ teaspoons of baking powder and ⅜ teaspoon of salt. Regular pepperoni or other cheeses like provolone can be used. The protein powder is optional.
Variations: For a gourmet touch, brush baked rolls with a garlic herb butter (melted butter, minced garlic, parsley). Try other fillings like sautéed vegetables or create a 'white pizza' version with ricotta. Add red pepper flakes to the sauce for heat.
Serving Suggestions: Delicious on their own or served with warm marinara, a light ranch dip made with Greek yogurt, or a hot honey drizzle.
Ingredient Swaps: If you don't have self-rising flour, use 1 ½ cups of all-purpose flour whisked with 2 ¼ teaspoons of baking powder and ⅜ teaspoon of salt. Regular pepperoni or other cheeses like provolone can be used. The protein powder is optional.
Variations: For a gourmet touch, brush baked rolls with a garlic herb butter (melted butter, minced garlic, parsley). Try other fillings like sautéed vegetables or create a 'white pizza' version with ricotta. Add red pepper flakes to the sauce for heat.
Serving Suggestions: Delicious on their own or served with warm marinara, a light ranch dip made with Greek yogurt, or a hot honey drizzle.