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C. Motter Cindy

HIGH PROTEIN Pepperoni Pizza Rolls

These HIGH PROTEIN Pepperoni Pizza Rolls are a delicious and satisfying snack or meal that is perfect for busy weeknights. They are packed with protein and flavor, making them a great option for anyone looking to eat healthier without sacrificing taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup all purpose flour or whole wheat flour for more fiber
  • 1 cup self rising flour or substitute with 1 cup flour + 1.5 tsp baking powder + 0.5 tsp salt
  • 1 cup plain Greek yogurt full fat or 2% works best
  • 0.5 cup cottage cheese blended smooth for a creamy texture
  • 1 large egg or 2 egg whites for extra protein
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
Filling
  • 0.5 cup shredded mozzarella cheese part skim or whole milk
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup mini pepperoni slices or regular, chopped
  • 0.25 cup chopped spinach optional
  • 1 tablespoon melted butter or olive oil mixed with a pinch of garlic powder

Equipment

  • Baking sheet
  • Rolling Pin
  • - Mixing bowls
  • - Spatula
  • Knife
  • Parchment paper

Method
 

Prepare the Dough
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the all purpose flour, self rising flour, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  3. In a separate bowl, stir together the Greek yogurt, blended cottage cheese, and egg.
  4. Pour the wet mixture into the dry ingredients. Use a spatula or your hands to mix until a shaggy dough forms.
  5. Turn it out onto a lightly floured surface and knead gently about 5 to 6 times, just until it comes together. Do not overwork it, or the rolls will be tough.
Prepare the Filling
  1. Using a rolling pin, roll the dough into a rectangle about 12 inches by 8 inches, and about 1/4 inch thick. If the dough is sticky, sprinkle a little more flour on top.
  2. Evenly sprinkle the shredded mozzarella, Parmesan, and mini pepperoni slices over the dough, leaving a 1/2 inch border along the long edges. If you are adding veggies, scatter them now.
Roll and Bake
  1. Starting from the long edge closest to you, carefully roll the dough into a tight log, using the parchment to help lift it. Pinch the seam to seal.
  2. Using a sharp knife or a bench scraper, cut the log into 12 equal pieces. Each piece will be about an inch thick.
  3. Place the rolls cut side up on the prepared baking sheet, spacing them about 2 inches apart.
  4. Brush the tops with the melted butter or olive oil mixture.
  5. Slide the tray into the preheated oven and bake for 18 to 22 minutes, until the rolls are puffed and the tops are deep golden brown.
  6. Let the rolls rest on the baking sheet for 5 minutes. This allows the cheese to set slightly so you don't burn your tongue.
  7. Transfer to a wire rack or serve straight from the pan. Enjoy warm, with a side of marinara sauce or ranch dip.

Notes

These HIGH PROTEIN Pepperoni Pizza Rolls are incredibly forgiving. I have made them with ground turkey instead of pepperoni for a leaner option, and they were a hit with Jana, who prefers a milder flavor. Just cook the ground turkey with Italian seasoning before adding to the dough. The possibilities are endless, and that is the beauty of this recipe.
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