Irresistible High Protein Pepperoni Pizza Rolls

Here is my favorite high protein pepperoni pizza roll recipe, with a protein-packed dough that’s easy to work with, and a filling loaded with pepperoni, cheese, and Italian seasonings.

These pizza rolls are my family’s go-to snack when we want something filling and satisfying. I usually make a double batch because they disappear so fast. Nothing beats hot pizza rolls straight from the oven, right?

SAVE NOW

What Kind of Beef Mince Should I Use?

For these pizza rolls, you’ll want to stick with lean beef mince that’s around 5% fat content, just like the recipe calls for. This keeps the protein high while preventing your rolls from getting too greasy during baking. If you can only find regular beef mince with higher fat content, that’s okay too – just drain off any excess fat after browning it in the pan. Ground turkey or chicken mince can also work as substitutes if you prefer poultry, though beef gives you that classic pizza flavor that pairs perfectly with the pepperoni and spices.

SAVE NOW

Options for Substitutions

These protein-packed pizza rolls are pretty adaptable, so here are some swaps you can make:

• Lean beef mince: You can easily swap this for lean ground turkey, chicken, or even plant-based ground meat if you prefer. Just make sure to adjust cooking time as turkey and chicken cook a bit faster than beef.
• Pepperoni: Try turkey pepperoni for a leaner option, or switch it up with chopped ham, salami, or even cooked Italian sausage. For a veggie version, diced bell peppers or mushrooms work great.
• Wraps: Any large tortillas will work here – whole wheat, spinach, or even low-carb wraps. Just make sure they’re pliable enough to roll without cracking.
• Low-fat mozzarella: Regular mozzarella works fine if you don’t mind the extra calories. You can also try part-skim ricotta mixed with a bit of parmesan for a different texture.
• Spice blend: Don’t have all the individual spices? Italian seasoning blend can replace the oregano, garlic powder, and some of the other seasonings. Start with 2 tablespoons and adjust to taste.
• Crushed tomatoes: Marinara sauce or even pizza sauce can work in place of crushed tomatoes, but you might want to reduce the tomato paste since these sauces are already concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these protein-packed pizza rolls is not draining excess moisture from your beef mixture, which can make your wraps soggy and difficult to roll – cook the mince until all liquid has evaporated and the meat starts to brown nicely.

Another common error is overfilling the wraps, which leads to messy bursting during cooking, so stick to about 3-4 tablespoons of filling per wrap and leave enough border to seal properly.

Don’t skip letting the meat mixture cool for a few minutes before assembling, as hot filling will melt the cheese too quickly and make rolling nearly impossible.

Finally, make sure to seal the edges well with a little water on your fingertips and place the rolls seam-side down when cooking to prevent them from unraveling in the pan.

SAVE NOW

What to Serve With High Protein Pepperoni Pizza Rolls?

These protein-packed pizza rolls are pretty filling on their own, but they pair perfectly with a simple side salad to balance out all that hearty beef and cheese. I love serving them with a basic Caesar salad or just some mixed greens with Italian dressing – the fresh crunch is a nice contrast to the warm, cheesy rolls. Since they’re already loaded with flavor, you don’t need much else, but some marinara sauce or ranch dressing for dipping never hurts. If you’re feeding a crowd or want to make it more of a meal, some roasted vegetables like zucchini or bell peppers work great alongside these rolls.

Storage Instructions

Refrigerate: These pizza rolls keep really well in the fridge for up to 4 days when stored in an airtight container. I like to wrap each roll individually in foil or parchment paper so they don’t stick together. They make perfect grab-and-go lunches or quick dinners throughout the week!

Freeze: You can absolutely freeze these for up to 3 months – they’re perfect for meal prep! Wrap each roll tightly in plastic wrap, then pop them in a freezer bag. I usually make a double batch just so I can stash some in the freezer for busy weeks.

Reheat: To warm them up, just pop them in the oven at 350°F for about 10-15 minutes if they’re from the fridge, or 20-25 minutes if frozen. You can also microwave them for 1-2 minutes, but the oven keeps that nice crispy outside. Cover with foil if the tops start getting too brown.

Preparation Time	15-20 minutes
Cooking Time	20 minutes
Total Time	35-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 320-350 g
• Fat: 140-160 g
• Carbohydrates: 260-330 g

Ingredients

For the filling:

• 14 oz crushed tomatoes (I use Cento San Marzano crushed tomatoes)
• 0.5 oz flat-leaf parsley (freshly chopped for vibrant flavor)
• 2 tsp dried oregano (crushed between your fingers to release more flavor)
• 2.2 lb lean ground beef (95% lean for best results)
• 2 tsp onion powder
• Spray oil
• 2 tsp garlic powder
• Salt and ground black pepper, to taste
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 5.2 oz pepperoni (coarsely chopped)

For assembling:

• Sauce of your choice
• 6 wraps (large, about 10-inch diameter)
• 7.05 oz shredded low-fat mozzarella (Belgioioso is a good brand)

Step 1: Mix the Herbs and Spices

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp dried oregano

In a small bowl, combine the onion powder, garlic powder, smoked paprika, and dried oregano.

Mix thoroughly to ensure the spices are well blended.

This mixture will add a wonderful depth of flavor to the beef and pepperoni filling.

Step 2: Brown the Beef

• spray oil
• 2.2 lb lean ground beef (5% fat)
• salt and ground black pepper, to taste

Place a large pan over medium-high heat and spray with oil.

Add the lean ground beef and season with salt and ground black pepper to taste.

Sear the beef for about 5 minutes, stirring occasionally, until no longer pink.

Step 3: Cook with Pepperoni and Seasonings

• 5.2 oz pepperoni, coarsely chopped
• herbs and spices from Step 1

Add the coarsely chopped pepperoni and the pre-mixed herbs and spices from Step 1 to the browned beef.

Cook for an additional 2 minutes, stirring occasionally, until the pepperoni becomes lightly golden and fragrant.

Step 4: Make the Tomato Filling

• 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 0.5 oz flat-leaf parsley, chopped
• beef and pepperoni mixture from Step 3

Add the crushed tomatoes, tomato paste, and chopped flat-leaf parsley (if using) to the pan with the beef and pepperoni mixture from Step 3.

Mix well to combine.

Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken and reduce.

Remove from heat when the mixture is rich and not watery.

Step 5: Assemble the Wraps

• 6 wraps, any type
• beef, pepperoni, and tomato filling from Step 4
• 7.05 oz low-fat mozzarella cheese, shredded
• sauce of your choice

Lay the wraps flat and evenly divide the beef, pepperoni, and tomato mixture from Step 4 among them.

Sprinkle shredded low-fat mozzarella cheese over each.

Add a drizzle of your favorite sauce, if desired.

Wrap each tightly into a burrito-like shape.

I like to add a bit of hot sauce for extra kick, but use whatever sauce you love on your wraps.

Step 6: Toast the Wraps

• spray oil
• flat-leaf parsley, chopped (optional, for topping)

Place the filled and wrapped burritos seam-side down on a baking tray or into an air fryer basket.

Spray them lightly with oil and, if you like, sprinkle a bit of extra flat-leaf parsley on top.

Toast in a preheated oven at 200°C (400°F) for 8–10 minutes, or air fry at 180°C (350°F) for 8–10 minutes, until the wraps are crispy and the cheese is melted.

Let cool for a few minutes before slicing or serving.

To keep them fresh, wrap tightly in foil or food-safe containers.

Enjoy!