Save The smell of pepperoni baking always pulls my husband into the kitchen before I've even pulled the tray from the oven. He stood there watching me brush olive oil over these rolls, asking if they were ready yet, then immediately grabbing one when I said just five more minutes. Something about that spiral of cheese and meat peeking through golden dough makes people forget their manners in the best possible way.
I first made these during a chaotic week when meal prep felt overwhelming and I needed something portable that didn't feel like sad diet food. My sister took one bite and asked for the recipe immediately, saying she couldn't believe something this satisfying could fit her macros. Now they're our go-to when we want comfort food that actually fuels us properly.
Ingredients
- Plain Greek yogurt: The magic ingredient that creates a tender protein-rich dough while keeping things moist
- Self-rising flour: Skip the measuring of separate leavening agents—this handles the lift for you
- Lean ground beef: Choose 5% fat or less to keep the protein high without excessive grease
- Turkey or beef pepperoni: Layer these generously because they shrink and concentrate in flavor as they bake
- Part-skim mozzarella: Shreds beautifully and melts without releasing too much moisture
- Pizza sauce: Spread thinly so it doesnt make the dough soggy but still delivers that classic flavor
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup becomes effortless
- Cook the beef filling:
- Brown the meat in a nonstick skillet over medium heat for 4–5 minutes, breaking it up as it cooks, then season with black pepper and Italian herbs
- Make the dough:
- Mix Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms, then knead on a floured surface for 2–3 minutes until smooth
- Roll it out:
- Shape the dough into a rectangle approximately 12 x 10 inches, working quickly so the yogurt doesn't warm up too much
- Layer the flavors:
- Spread pizza sauce evenly leaving a border, then scatter cooked beef, pepperoni slices, and mozzarella across the surface
- Roll and slice:
- Tightly roll from a long edge into a log and cut into 12 equal pieces—use dental floss for the cleanest slices if you have it
- Add the finishing touches:
- Arrange rolls cut-side up on the baking sheet, brush with olive oil, and sprinkle with Parmesan and dried parsley
- Bake to golden:
- Cook for 18–22 minutes until the tops are golden brown and cheese is bubbling through the spiral
Pin it My toddler helped me brush the olive oil on top once, leaving thick streaky patches that somehow created the crispest, most golden spots we'd ever seen. Now I let her do it every time because those imperfect bits are always the ones everyone fights over. Some mistakes aren't mistakes at all—they just become tradition.
Making Your Own Self-Rising Flour
If you're staring at your pantry realizing you don't have self-rising flour, don't panic. Simply mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and half a teaspoon of salt. Whisk them together thoroughly so the leavening distributes evenly throughout the flour. I keep a small jar pre-mixed in my cupboard now because it saves me from that moment of recipe panic halfway through cooking.
Freezing For Later
These rolls freeze surprisingly well, which means you can double the batch and always have something protein-packed ready for those busy weeks. Let them cool completely first, then wrap individually in plastic and place in a freezer bag for up to three months. When you're ready to eat, reheat straight from frozen at 350°F for 10–12 minutes until the center is hot. The texture holds up beautifully and they taste freshly made, which is more than I can say for most freezer meals.
Customization Ideas
Sometimes I swap the beef for lean ground turkey when I want something lighter but still satisfying. You can also add finely chopped bell peppers, spinach, or even mushrooms to the filling for extra nutrients without compromising flavor. My friend uses chicken pepperoni for a lower-fat version and her family devours them just as enthusiastically. For a spicy kick, increase the crushed red pepper flakes or add a dash of hot sauce to the pizza sauce before spreading.
- Mix shredded zucchini into the dough for extra moisture and veggies
- Try a blend of mozzarella and sharp provolone for deeper flavor
- Brush with garlic butter instead of olive oil for restaurant-style richness
Pin it There's something deeply satisfying about pulling apart that first roll while it's still steaming hot and seeing all the layers unravel. I hope these become your new favorite way to enjoy pizza night without compromising on your goals.
Frequently Asked Questions
- → What kind of Greek yogurt works best for the dough?
Nonfat or low-fat plain Greek yogurt is ideal for the dough. Its acidity helps activate the leavening in the self-rising flour, contributing to the rolls' soft texture while keeping them high in protein and lower in fat.
- → Can I use ground chicken or turkey instead of beef in the filling?
Absolutely! For a similar lean profile, you can easily substitute the lean ground beef with ground chicken or turkey. Just ensure it's cooked through and any excess fat is drained before mixing with the other filling ingredients.
- → What if I don't have self-rising flour on hand?
No problem! You can easily make your own self-rising flour. Simply combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This mixture works perfectly in this preparation.
- → How can I prepare these rolls for meal prep or future consumption?
These rolls are excellent for meal prep. Once baked and cooled, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the baked rolls and reheat them directly from frozen in an oven at 350°F (175°C) for about 10-12 minutes.
- → Are there any ways to add vegetables to the filling?
Yes, you can easily boost the nutritional content with vegetables. Finely chopped bell peppers, spinach (sautéed to remove excess water), or shredded zucchini would all be great additions to the beef and pepperoni filling. Ensure they are finely diced to distribute evenly.
- → Can I adjust the spice level in these rolls?
Certainly! The instructions include an option for crushed red pepper flakes in the filling. For more heat, increase the amount. If you prefer a milder flavor, simply omit them. You can also add a pinch of cayenne pepper for a different kind of warmth.