Description

These Irresistible High Protein Pepperoni Pizza Rolls feature a protein-packed dough filled with lean ground beef, pepperoni, low-fat mozzarella, and a delicious tomato-herb sauce. Perfect for a hearty snack or meal, they are easy to make, kid-friendly, and customizable to suit various dietary preferences. Ready in just 35-40 minutes, these pizza rolls are a satisfying treat that combines classic pizza flavors in a convenient roll format.

Ingredients

Scale

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
Spray oil (for cooking)
2 tsp garlic powder
Salt and ground black pepper, to taste
2 tbsp tomato paste
2 tsp smoked paprika
5.2 oz pepperoni, coarsely chopped

For Assembling:

6 large wraps (about 10-inch diameter, any type)
7.05 oz shredded low-fat mozzarella cheese (Belgioioso brand suggested)
Sauce of your choice (optional)

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 well to create a flavorful spice blend for the filling.
Brown the Beef: Heat a large pan over medium-high heat and spray with oil. Add 2.2 lb lean ground beef seasoned with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the beef is no longer pink and starts to brown.
Cook with Pepperoni and Seasonings: Add 5.2 oz coarsely chopped pepperoni and the pre-mixed herbs and spices to the browned beef. Cook for another 2 minutes, stirring occasionally, until the pepperoni is lightly golden and fragrant.
Make the Tomato Filling: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, and 0.5 oz chopped flat-leaf parsley with the beef and pepperoni mixture. Bring to a simmer and cook for 2-3 minutes until the sauce thickens and reduces. Remove from heat when rich and not watery.
Assemble the Wraps: Lay 6 wraps flat. Evenly divide the beef, pepperoni, and tomato filling onto each wrap. Sprinkle 7.05 oz shredded low-fat mozzarella cheese over the filling. Add a drizzle of your favorite sauce if desired. Roll tightly into burrito-like shapes.
Toast the Wraps: Place the wraps seam-side down on a baking tray or in an air fryer basket. Lightly spray with oil and optionally sprinkle extra flat-leaf parsley on top. Bake in a preheated oven at 200°C (400°F) for 8-10 minutes or air fry at 180°C (350°F) for 8-10 minutes until the wraps are crispy and cheese is melted. Cool for a few minutes before serving.

Notes

Use lean ground beef with 5% fat to keep rolls less greasy; drain excess fat if using higher fat content.
You can substitute beef with lean ground turkey, chicken, or plant-based ground meat; adjust cooking times accordingly.
Use turkey pepperoni or other cured meats like ham or salami for variation; vegetarian options include diced bell peppers or mushrooms.
Choose any large tortillas—whole wheat, spinach, or low-carb—ensuring they are pliable to avoid cracking.
Italian seasoning can replace individual dried herbs if desired; start with 2 tbsp and adjust to taste.
Drain all excess moisture from the beef mixture to prevent soggy wraps.
Avoid overfilling wraps (3-4 tbsp filling per wrap) to prevent bursting during cooking.
Let the filling cool slightly before assembling to prevent cheese from melting prematurely.
Seal edges of wraps well with water and bake or air fry seam-side down to keep rolls intact.
Store in airtight containers in the refrigerator for up to 4 days or freeze wrapped tightly for up to 3 months.
Reheat in the oven at 350°F for 10-15 minutes if refrigerated, or 20-25 minutes if frozen; microwave reheating is possible but oven is preferred for crispiness.

Prep Time: 15-20 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: Italian-American

Keywords: High protein, pepperoni pizza rolls, lean ground beef, mozzarella cheese, pizza snack, easy pizza rolls, homemade pizza rolls