HIGH PROTEIN Pepperoni Pizza Rolls

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.

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Prep Time 30

Cook Time 22

Total Preparation Time 30

Total Time 30

Servings: 8 rolls

Course: Meal, Snack

Cuisine: Italian Inspired

Ingredients Equipment Method Notes

Ingredients

HIGH PROTEIN Pepperoni Pizza Rolls Ingredients

1 cup whole wheat flour (about 4.5 ounces)
1/2 cup vital wheat gluten (about 2.5 ounces)
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

Equipment

- Oven
- Baking Sheet
- Parchment Paper
Medium Bowl
Small Bowl
Spatula or Wooden Spoon
Rolling Pin
Sharp knife

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 8x10 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.

Notes

Leftover HIGH PROTEIN Pepperoni Pizza Rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat: Oven/Toaster Oven (350F for 5-10 min), Air Fryer (350F for 3-5 min), Microwave (30-60 sec). Can be frozen for 2-3 months.