Irresistible High Protein Pepperoni Pizza

My kitchen counter was covered in flour the afternoon I decided to turn leftover pizza toppings into something portable. I had been craving pizza all week but didn't want the carb crash that usually followed. That's when I remembered the two-ingredient dough trick I'd seen online, tweaked it with an egg for structure, and rolled it out with pepperoni and beef I'd already cooked for meal prep. The smell that filled my apartment twenty minutes later was so good my neighbor knocked to ask what I was baking.

I first made these for a friend who was trying to eat more protein without resorting to another chicken breast. She took one bite, paused, then asked if I'd made a dozen because she was taking half of them home. We ended up sitting on my kitchen floor with the baking sheet between us, pulling apart the gooey centers and laughing about how something this simple tasted better than delivery. That night turned into a weekly tradition where we'd batch-cook these together, each tweaking the fillings to our mood.

Ingredients

• Plain Greek yogurt (nonfat or low fat): This is the magic base that keeps the dough soft and protein-rich without any yeast, and I've learned that squeezing out excess liquid beforehand prevents a sticky mess.
• Self-rising flour: It gives the dough its lift and structure, but if you don't have it on hand, just whisk baking powder and salt into all-purpose flour and you're set.
• Egg: Adds binding power and a slight richness that makes the dough easier to roll and slice without tearing.
• Garlic powder and salt: These season the dough itself so every bite has flavor, not just the filling.
• Lean ground beef: I use 5% fat or less to keep it light, and browning it first with spices means you get deep savory flavor without grease pooling in the rolls.
• Turkey or beef pepperoni slices: They crisp up slightly in the oven and deliver that classic pizza punch, and I like to chop a few into smaller pieces for better distribution.
• Shredded part-skim mozzarella cheese: Melts beautifully and gives you those stretchy cheese pulls without adding too much fat.
• Pizza sauce: Use your favorite jarred or homemade version, just don't overdo it or the rolls can get soggy.
• Dried Italian herbs: A blend of oregano and basil brings that pizzeria aroma right into your kitchen.
• Black pepper and crushed red pepper flakes: A little heat and spice wake up the filling, but you can skip the red pepper if you prefer it mild.
• Olive oil: Brushing it on top before baking gives the rolls a golden, slightly crisp exterior.
• Grated Parmesan cheese and dried parsley: These finishing touches add a salty, herby crust that makes the rolls look and taste bakery-quality.

Instructions

Preheat and Prep:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Brown the Beef:

Cook the ground beef in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until no pink remains and it's nicely browned, about 4 to 5 minutes. Drain any excess fat, stir in black pepper and Italian herbs, then set it aside to cool so it doesn't make the dough soggy.

Make the Dough:

In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt, stirring until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 2 to 3 minutes until it's smooth and no longer sticky.

Roll It Out:

Use a rolling pin to shape the dough into a rectangle about 12 by 10 inches. If it springs back, let it rest for a minute, then continue rolling.

Spread the Sauce:

Spoon pizza sauce evenly over the dough, leaving a half-inch border around the edges. This border helps the roll seal and prevents sauce from leaking out.

Add the Filling:

Scatter the cooked beef, pepperoni slices, and shredded mozzarella evenly across the sauced dough. Try to distribute everything so each roll gets a balanced bite.

Roll and Slice:

Starting from one long edge, roll the dough tightly into a log, then use a sharp knife to cut it into 12 equal pieces. A gentle sawing motion works better than pressing straight down.

Prepare for Baking:

Arrange the rolls cut-side up on your prepared baking sheet, leaving a little space between each one. Brush the tops lightly with olive oil, then sprinkle with Parmesan and dried parsley or herbs.

Bake:

Slide the sheet into the oven and bake for 18 to 22 minutes, until the rolls are golden brown and the cheese is bubbling. Your kitchen will smell incredible.

Cool and Serve:

Let the rolls cool for a few minutes before serving so you don't burn your mouth on molten cheese. They're delicious warm or at room temperature.

Pin it

One Sunday, I packed a container of these rolls for a picnic and forgot to tell anyone they were high protein. My friends devoured them, assuming they were just regular pizza rolls, and when I mentioned the Greek yogurt dough later, they didn't believe me until I showed them the recipe. That moment reminded me that healthy food doesn't have to announce itself or taste like a compromise. It just has to be good enough that no one asks questions until the pan is empty.

Making It Your Own

Once you've made these a few times, you'll start seeing endless possibilities. Swap the beef for ground turkey or chicken if you want to keep it even leaner, or add finely chopped bell peppers and spinach to the filling for extra veggies and color. I've also tried crumbled cooked sausage, diced ham, and even a handful of black olives when I was feeling adventurous. The dough is forgiving, so as long as you don't overload it with wet ingredients, you can really make it your own.

Storage and Reheating

These rolls are meal prep gold because they store and reheat so well. I keep a batch in the fridge for up to four days, wrapped in foil or stored in an airtight container, and reheat individual rolls in the microwave for about 30 seconds or in a 350°F (175°C) oven for 8 minutes. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. When I want one, I bake it straight from frozen at 350°F (175°C) for 10 to 12 minutes, and it tastes just as good as the day I made it.

Serving Suggestions

I love eating these on their own, but they're even better with a side of marinara for dipping or a crisp green salad dressed simply with lemon and olive oil. They also work as an appetizer for game day or a party, and I've seen kids and adults alike reach for seconds without realizing they're eating something packed with protein. If you're serving them for a crowd, set out little bowls of ranch, garlic aioli, or even hot honey for dipping.

• Pair with a simple arugula salad tossed in balsamic vinaigrette for a light, balanced meal.
• Serve alongside roasted vegetables like zucchini, cherry tomatoes, or bell peppers for extra color and nutrition.
• Offer a variety of dipping sauces so everyone can customize their experience, from classic marinara to spicy sriracha mayo.

Pin it

Every time I pull a tray of these out of the oven, I'm reminded that the best recipes are the ones you actually want to make again. These rolls have become my go-to for busy weeks, last-minute guests, and those nights when I want comfort food that doesn't derail my goals.

Frequently Asked Questions

→ Can I freeze these pepperoni rolls?

Yes, these freeze exceptionally well. Wrap cooled rolls individually and freeze for up to 3 months. Reheat from frozen at 350°F for 10–12 minutes.

→ What makes the dough protein-rich?

The dough combines plain Greek yogurt with self-rising flour and an egg, creating a high-protein base that's softer than traditional pizza dough while delivering substantial protein per serving.

→ Can I substitute the ground beef?

Absolutely. Lean ground turkey or chicken work beautifully as alternatives. You can also make a vegetarian version using crumbled plant-based sausage or additional vegetables.

→ How do I make self-rising flour?

Mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk thoroughly to combine before using in the dough.

→ Can I add vegetables to the filling?

Definitely. Finely chopped bell peppers, spinach, or mushrooms can be added along with the beef and pepperoni for extra nutrition and flavor variety.

→ How should I store leftovers?

Keep cooled rolls in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F for 5–7 minutes to restore crispness.