Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. This ensures your pizza rolls won't stick and makes for easy cleanup.
- In a medium mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, salt, dried oregano, garlic powder, and onion powder. Ensure all ingredients are thoroughly combined for even distribution of flavors and leavening.1 cup whole wheat flour, 1/2 cup protein powder (unflavored or vanilla), 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Add the plain Greek yogurt and olive oil to the dry ingredients. Begin to mix with a fork or spatula until a crumbly mixture forms. The Greek yogurt adds moisture and a slight tang, while the olive oil contributes to a tender texture.1/4 cup plain Greek yogurt (0% or 2% fat), 2 tablespoons olive oil
- Gradually add the water, one tablespoon at a time, mixing until a cohesive dough forms. You may not need all the water, or you might need a touch more depending on the humidity and your flour. The dough should be soft but not overly sticky. Knead the dough gently on a lightly floured surface for about 30 seconds to a minute, just until it comes together.1/4 cup water (or more as needed)
- On a lightly floured surface, roll out the dough into a rectangular shape, approximately 8x10 inches. Aim for an even thickness, about 1/4 inch. This ensures consistent cooking for all your rolls.
- Sprinkle the shredded mozzarella cheese evenly over the rolled-out dough, leaving a small border along one of the longer edges. Then, evenly distribute the chopped pepperoni slices over the cheese.1/2 cup shredded mozzarella cheese, 1/4 cup chopped pepperoni slices
- Starting from the longer edge *without* the border, carefully and tightly roll up the dough like a jelly roll. Once rolled, gently pinch the seam to seal it. Using a sharp knife, slice the roll into 8-10 equal pieces, about 1 inch thick.
- Place the sliced pizza rolls cut-side up on the prepared baking sheet, ensuring they have a little space between them for even baking and expansion.
- Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and the cheese is melted and bubbly. Keep an eye on them as baking times can vary.
- Let the High Protein Pepperoni Pizza Rolls cool slightly for a few minutes before serving. Serve hot with your marinara sauce for dipping. Garnish with fresh basil or red pepper flakes if desired.1/4 cup marinara sauce (for dipping), Optional: Red pepper flakes, fresh basil for garnish
Notes
Storing: Once completely cooled, store any leftover High Protein Pepperoni Pizza Rolls in an airtight container in the refrigerator for up to 3-4 days. Reheating: For best texture, reheat in a preheated oven or toaster oven at 350°F (175°C) for 5-8 minutes. Freezing: Place cooled pizza rolls on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag for up to 2-3 months. Bake from frozen at 350°F (175°C) for 15-20 minutes.