High-Protein Pepperoni Pizza Rolls
Pizza rolls made “healthy” by using lean meat, pepperoni, cheese and a flavorful filling — while boosting protein content.
Equipment
- Mixing Bowl
- Baking sheet
Ingredients
Meat & filling
- 1.1 kg extra lean ground beef (or other lean meat)
- 200 g mini pepperoni (or standard pepperoni, sliced small)
- 4 garlic cloves (minced)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp Italian herb seasoning
Sauce / binder
- 200 g tomato paste
- 80 g light cream cheese (softened)
- 100 ml hot sauce
Cheese / finishing
- 15 g freshly grated Parmesan cheese
- 20 g shredded mozzarella (for inside rolls)
Wrap / Roll medium
- 12 small / medium tortillas
Instructions
- Preheat oven to 200 °C (about 400 °F).
- In a large mixing bowl, combine the lean ground beef, pepperoni, minced garlic, salt, garlic powder, onion powder, and Italian herb seasoning. Mix until evenly distributed.
- Add tomato paste, softened cream cheese, and hot sauce. Mix until everything is well incorporated.
- Stir in the Parmesan and mozzarella (reserving a small amount of mozzarella for topping, if desired).
- Lay out your tortillas. On each tortilla, spoon a portion of the meat mixture down the center in a line.
- Carefully roll up each tortilla tightly, tucking in the ends so filling doesn’t spill out.
- Place the rolls seam side down on a baking sheet. If desired, sprinkle extra mozzarella on top of rolls.
- Bake in preheated oven for about 20–25 minutes, or until the rolls are heated through, the filling is hot, and the cheese is melted.
- Allow rolls to rest briefly before slicing or serving. Serve warm.
Notes
This version aims for high protein — e.g. one recipe variant claims 330 calories and 35 g protein per serving for the pizza rolls. :contentReference[oaicite:1]{index=1} You can adjust tortilla types (low-carb, high-protein wraps) and lean meat choices to further optimize. Leftovers can be reheated in oven or air fryer to retain crispness.