Save The smell of these baking takes me right back to my meal prep Sundays, when I discovered that two-ingredient dough could actually make something I wanted to eat. My roommate poked her head into the kitchen when the first batch came out of the oven, skeptical about the protein-packed experiment. By the time she'd finished her second roll, she was already asking for the recipe.
I brought these to a watch party thinking they'd be a healthy alternative to the usual takeout spread. The platter vanished before anyone even touched the regular pizza, and I spent the rest of the night fielding texts about how to make them. Now they're my go-to whenever I need to feed a crowd without spending hours in the kitchen.
Ingredients
- Plain Greek yogurt: Full-fat or nonfat both work, but make sure it's the thick Greek variety, not regular yogurt
- Self-rising flour: If you only have all-purpose, mix in 3 teaspoons baking powder and 1/2 teaspoon salt per cup
- Large egg: Room temperature eggs incorporate more easily into the dough
- Lean ground beef: The 5% fat variety keeps these from getting greasy while still adding great flavor
- Turkey or beef pepperoni: Turkey version cuts the fat significantly without sacrificing that classic pepperoni kick
- Part-skim mozzarella: Pre-shredded is convenient, but shredding your own block melts more evenly
- Pizza sauce: Look for one with minimal added sugar to keep these lighter
- Dried Italian herbs: Oregano and basil are classic, but adding some dried garlic or onion powder works too
- Olive oil: Brushing the tops helps them achieve that irresistible golden-brown finish
- Grated Parmesan: The finely grated stuff melts into the crust better than shaker cheese
Instructions
- Prep your workspace:
- Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup and perfect release
- Cook the beef:
- Brown the ground beef in a nonstick skillet over medium heat for 4-5 minutes, breaking it up as it cooks, then drain any excess fat
- Season the meat:
- Stir in black pepper and Italian herbs, then remove from heat and let it cool slightly so it does not melt the cheese too soon
- Make the dough:
- Mix Greek yogurt, self-rising flour, egg, garlic powder, and salt in a large bowl until a sticky dough forms
- Knead it smooth:
- Turn the dough onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic
- Roll it out:
- Shape the dough into a rectangle approximately 12 x 10 inches, working quickly so the yogurt does not warm up too much
- Layer the sauce:
- Spread pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges to prevent overflow during rolling
- Add the filling:
- Scatter the cooked beef, pepperoni slices, and mozzarella cheese evenly across the sauced dough
- Roll and slice:
- Starting from a long edge, tightly roll the dough into a log and slice it into 12 equal pieces
- Finish the tops:
- Arrange rolls cut-side up on the prepared baking sheet, brush with olive oil, and sprinkle with Parmesan and parsley
- Bake to golden:
- Bake for 18-22 minutes until the tops are golden brown and the cheese is bubbling irresistibly
- Serve warm:
- Let them cool for just a few minutes before serving, but definitely eat them while they are still warm
Save My niece helped me make these last weekend, and I swear she ate three rolls before they even made it to the serving platter. Watching her carefully arrange the pepperoni slices like little puzzles reminded me why cooking with kids is worth the extra mess.
Freezing For Later
These freeze remarkably well, which is dangerous because you will always have tempting snacks on hand. I wrap individual rolls in plastic and store them in freezer bags for those days when cooking feels like too much effort.
Customizing Your Filling
Do not be afraid to swap out ingredients based on what you have or what sounds good. I have made these with leftover cooked chicken, and my vegetarian friend swears by using plant-based crumbles with extra vegetables.
Serving Suggestions
These are substantial enough to stand alone as a meal with a simple side salad or some raw vegetables. Sometimes I serve them with warm marinara for dipping, but honestly they are perfect straight from the oven.
- Try adding red pepper flakes if you like a little heat in the filling
- A quick garlic butter brush instead of olive oil changes the whole vibe
- Mix some finely chopped spinach into the beef for extra nutrition
Save There is something deeply satisfying about turning simple ingredients into something that feels indulgent while still fueling your body properly. These rolls have become my answer to the eternal question of what to make when you want comfort food without the guilt.
Recipe FAQ
- → Can I use regular flour instead of self-rising?
Yes, you can easily make your own self-rising flour. Just combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This mix will work perfectly for the protein dough.
- → What are some ways to customize the filling?
Feel free to get creative with the filling! You can swap the lean ground beef for ground turkey or chicken. For extra vegetables, consider adding finely chopped bell peppers or spinach, ensuring they're well-drained to avoid excess moisture.
- → How should I store and reheat leftover rolls?
These rolls store well in the refrigerator for up to 3-4 days. They also freeze beautifully. To reheat from frozen, place them in an oven preheated to 350°F (175°C) for about 10-12 minutes, or until warmed through and crisp.
- → What gives these rolls their high protein content?
The high protein content comes primarily from the Greek yogurt in the dough, which is a great source of protein. Additionally, the lean ground beef and mozzarella cheese in the filling contribute significantly to the protein per serving, making them a very satisfying option.
- → Any tips for making the dough easier to work with?
If your dough feels too sticky, a lightly floured surface will help immensely during kneading and rolling. Ensure you knead it for the recommended 2-3 minutes until it becomes smooth and pliable, making it easier to handle.