High Protein Pepperoni Pizza Rolls Recipe
Enjoy these irresistible high protein pepperoni pizza rolls, packed with lean ground beef, flavorful spices, melted low-fat mozzarella, and a rich tomato filling wrapped in soft large wraps. Perfectly toasted to crispy perfection, these portable pizza rolls make a delicious and satisfying meal or snack for any pizza lover.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 pizza rolls
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
For the Filling:
- 14 oz crushed tomatoes (Cento San Marzano recommended)
- 0.5 oz flat-leaf parsley, freshly chopped
- 2 tsp dried oregano, crushed
- 2.2 lb lean ground beef (95% lean)
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 5.2 oz pepperoni, coarsely chopped
- Salt and ground black pepper, to taste
- Spray oil
For Assembling:
- 6 large wraps (about 10-inch diameter)
- 7.05 oz shredded low-fat mozzarella cheese (Belgioioso recommended)
- Sauce of your choice (e.g., hot sauce, tomato sauce)
Instructions
- Mix the Herbs and Spices: In a small bowl, combine 2 tsp onion powder, 2 tsp garlic powder, 2 tsp smoked paprika, and 2 tsp dried oregano. Mix thoroughly to blend the spices well, which will enhance the flavor of the beef and pepperoni filling.
- Brown the Beef: Heat a large pan over medium-high heat and spray with oil. Add 2.2 lb lean ground beef and season with salt and ground black pepper to taste. Cook the beef for about 5 minutes, stirring occasionally until no longer pink and nicely seared.
- Cook with Pepperoni and Seasonings: Add the 5.2 oz coarsely chopped pepperoni and the pre-mixed herbs and spices from Step 1 to the browned beef. Cook for an additional 2 minutes, stirring occasionally until the pepperoni turns lightly golden and fragrant.
- Make the Tomato Filling: Add 14 oz crushed tomatoes, 2 tbsp tomato paste, and 0.5 oz chopped flat-leaf parsley to the pan with the beef and pepperoni mixture. Stir well to combine, then bring to a simmer. Cook for 2–3 minutes until the sauce thickens and reduces to a rich consistency. Remove from heat.
- Assemble the Wraps: Lay out the 6 large wraps flat. Evenly divide the beef, pepperoni, and tomato filling among them. Sprinkle each wrap with shredded low-fat mozzarella cheese and add a drizzle of your favorite sauce if desired. Roll each wrap tightly into a burrito shape.
- Toast the Wraps: Place the wrapped rolls seam-side down on a baking tray or in an air fryer basket. Lightly spray with oil and optionally sprinkle chopped flat-leaf parsley on top. Toast in a preheated oven at 200°C (400°F) or air fry at 180°C (350°F) for 8–10 minutes until the wraps are crispy and the cheese has melted. Let cool a few minutes before serving.
Notes
- Use lean ground beef (95% lean) for a healthier, high-protein filling.
- Customize with your favorite sauce for extra flavor; hot sauce works great for a spicy kick.
- Wraps can be toasted in either the oven or an air fryer based on your preference.
- Allow the rolls to cool slightly before slicing to prevent filling from spilling out.
- Store leftovers tightly wrapped in foil or airtight containers to maintain freshness.
