HIGH PROTEIN Pepperoni Pizza Rolls are your new go-to for a delicious and satisfying snack or meal solution. These aren’t your average pizza rolls; they’re packed with protein to keep you fueled and feeling great, making them incredibly useful for busy individuals, athletes, or anyone seeking a healthier twist on a classic favorite.
Key Ingredients for HIGH PROTEIN Pepperoni Pizza Rolls
- 1 cup (about 4.5 ounces) whole wheat flour
- 1/2 cup (about 2.5 ounces) vital wheat gluten
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup unsweetened almond milk (or other milk of choice)
- 1 tablespoon olive oil
- 1/2 cup marinara sauce (low sugar)
- 1 cup shredded part-skim mozzarella cheese
- 4 ounces high-protein pepperoni, thinly sliced
- Optional toppings: red pepper flakes, dried basil
How to Make HIGH PROTEIN Pepperoni Pizza Rolls
Whip up these HIGH PROTEIN Pepperoni Pizza Rolls in a flash for a truly satisfying experience. This recipe is incredibly easy, ensuring you get a delicious, flavorful, and protein-packed treat with minimal effort. A delightful creamy texture from the Greek yogurt makes these rolls uniquely crumbly yet moist, perfectly complementing the savory pepperoni. Preparation time is approximately 30 minutes total.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, vital wheat gluten, baking powder, garlic powder, onion powder, oregano, and salt. Ensure all ingredients are well combined to distribute the leavening agent evenly.
- Add Wet Ingredients: In a separate small bowl, whisk together the Greek yogurt, almond milk, and olive oil until smooth and creamy. This mixture will form the base of your dough, providing moisture and a touch of richness.
- Form the Dough: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough begins to form.
- Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes until the dough just comes together and is no longer overly sticky. You’re not looking for a super elastic dough here, just enough to incorporate the ingredients.
- Roll Out the Dough: Using a rolling pin, roll the dough into a rectangle approximately 8×10 inches and about 1/4 inch thick. Don’t worry if it’s not perfectly uniform; rustic charm is part of the appeal!
- Spread the Sauce: Evenly spread the marinara sauce over the rolled-out dough, leaving a small border (about 1/2 inch) along one of the long edges. This border will help seal the roll.
- Add Cheese and Pepperoni: Sprinkle the shredded mozzarella cheese evenly over the marinara sauce. Arrange the thinly sliced pepperoni over the cheese. If using, sprinkle on red pepper flakes and dried basil now.
- Roll Tightly: Starting from the long edge opposite the clean border, carefully and tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well.
- Slice the Rolls: Using a sharp knife, slice the dough log into 1-inch thick pieces. You should get about 8-10 rolls.
- Arrange and Bake: Place the sliced HIGH PROTEIN Pepperoni Pizza Rolls onto the prepared baking sheet, cut-side up.
- Bake Until Golden: Bake for 18-22 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Cool Slightly: Let the rolls cool on the baking sheet for a few minutes before serving. This allows them to firm up slightly.
Why You’ll Love This HIGH PROTEIN Pepperoni Pizza Rolls
You’re going to adore these HIGH PROTEIN Pepperoni Pizza Rolls because they deliver all the beloved flavor of classic pizza in a convenient, high-protein package. Unlike traditional pizza dough that can leave you feeling heavy, this version uses Greek yogurt and vital wheat gluten to create a satisfying bite that’s surprisingly light and packed with sustaining power, making them a perfect anytime snack or light meal. The combination of tangy marinara, gooey mozzarella, and savory pepperoni is pure comfort, offering a delightful taste experience that rivals your favorite pizzeria’s offerings.
Plus, making these at home is incredibly budget-friendly, allowing you to control the quality of ingredients and enjoy a delicious treat without the hefty takeout price tag. They’re a fantastic way to satisfy those pizza cravings in a healthier, more wholesome way, perfect for meal prep or a quick weeknight fix. So go ahead, ditch the delivery menu and give these scrumptious HIGH PROTEIN Pepperoni Pizza Rolls a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips
Leftover HIGH PROTEIN Pepperoni Pizza Rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they have cooled completely before sealing the container to prevent condensation.
To reheat, you have a few excellent options for optimal taste and texture:
- Oven/Toaster Oven: For the crispiest results, reheat them in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through and the crust is golden again.
- Air Fryer: Place the rolls in a single layer in your air fryer basket and cook at 350°F (175°C) for 3-5 minutes, checking frequently.
- Microwave (Quickest option): While this yields a softer crust, it’s the fastest. Microwave on high for 30-60 seconds, or until warm. You can place a damp paper towel over them for a slightly softer crust.
For longer-term storage, you can freeze the cooled HIGH PROTEIN Pepperoni Pizza Rolls. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat from frozen, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until thoroughly heated through.
Final Thoughts
These HIGH PROTEIN Pepperoni Pizza Rolls are a testament to delicious simplicity and smart nutrition. They offer a fantastic way to enjoy a beloved flavor profile while boosting your protein intake. Give them a go; you won’t be disappointed by their incredible taste and satisfying nature!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
HIGH PROTEIN Pepperoni Pizza Rolls
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, vital wheat gluten, baking powder, garlic powder, onion powder, oregano, and salt. Ensure all ingredients are well combined to distribute the leavening agent evenly.1 cup whole wheat flour, 1/2 cup vital wheat gluten, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/4 teaspoon salt
- In a separate small bowl, whisk together the Greek yogurt, almond milk, and olive oil until smooth and creamy. This mixture will form the base of your dough, providing moisture and a touch of richness.1/2 cup non-fat plain Greek yogurt, 1/4 cup unsweetened almond milk, 1 tablespoon olive oil
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes until the dough just comes together and is no longer overly sticky. You’re not looking for a super elastic dough here, just enough to incorporate the ingredients.
- Using a rolling pin, roll the dough into a rectangle approximately 8×10 inches and about 1/4 inch thick. Don’t worry if it’s not perfectly uniform; rustic charm is part of the appeal!
- Evenly spread the marinara sauce over the rolled-out dough, leaving a small border (about 1/2 inch) along one of the long edges. This border will help seal the roll.1/2 cup marinara sauce
- Sprinkle the shredded mozzarella cheese evenly over the marinara sauce. Arrange the thinly sliced pepperoni over the cheese. If using, sprinkle on red pepper flakes and dried basil now.1 cup shredded part-skim mozzarella cheese, 4 ounces high-protein pepperoni, red pepper flakes, dried basil
- Starting from the long edge opposite the clean border, carefully and tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well.
- Using a sharp knife, slice the dough log into 1-inch thick pieces. You should get about 8-10 rolls.
- Place the sliced HIGH PROTEIN Pepperoni Pizza Rolls onto the prepared baking sheet, cut-side up.
- Bake for 18-22 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Let the rolls cool on the baking sheet for a few minutes before serving. This allows them to firm up slightly.