These high protein pepperoni pizza rolls are everything you love about pizza night rolled into a handheld, dippable snack. The dough is made with Greek yogurt and self-rising flour, which means no yeast, no rising time, and a protein boost in every single bite.
Inside each roll you get melty mozzarella, salty pepperoni, and a swipe of pizza sauce, all wrapped up and baked until the tops are deeply golden and the cheese is bubbling out the seams. They come together in under an hour and disappear in about five minutes.
I make a double batch on Sunday and keep them in the freezer for lunches, after-school snacks, and game day. They reheat beautifully and taste almost as good as fresh out of the oven.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) self-rising flour, plus extra for dusting
Self-rising flour already contains baking powder and salt, so do not add more leavening. If you only have all-purpose flour, whisk 2 cups all-purpose with 3 teaspoons baking powder and 1/2 teaspoon salt.
1 1/2 cups (340g) full-fat plain Greek yogurt
Full-fat yogurt gives the softest, most pliable dough; low-fat works but the dough will be slightly stickier. Buy plain, not vanilla, and strain off any watery liquid on top before measuring.
1 1/2 cups (170g) shredded low-moisture mozzarella
Low-moisture mozzarella melts without releasing water that would sog the dough. For extra stretch, swap half for shredded whole-milk mozzarella and grate it fresh.
3/4 cup (85g) diced pepperoni, plus 24 whole slices for topping
Ask the deli to slice pepperoni thick (about 1/8 inch) so it cups and crisps instead of burning. Turkey pepperoni is a leaner swap that cuts about 3g fat per serving.
1/2 cup (120g) pizza sauce, plus more for dipping
Use a thick, low-sugar pizza or marinara sauce so the filling stays put. If your sauce is thin, simmer it for 5 minutes to reduce and thicken.
1 teaspoon dried oregano
Crushing the oregano between your palms releases more oils and flavor. Italian seasoning or a pinch of dried basil are easy substitutes.
1/2 teaspoon garlic powder
Granulated garlic blends more evenly into the dough than fresh minced garlic. Onion powder works if you are out of garlic.
1/4 teaspoon red pepper flakes, optional
Adds a gentle background heat that balances the salty pepperoni. Skip it for kids or swap in a pinch of black pepper.
2 tablespoons melted butter, for brushing
Brushing the tops keeps the crust soft and helps the seasoning stick. Olive oil works just as well and adds a peppery note.
1/2 teaspoon flaky sea salt, for finishing
Flaky salt gives a little crunch on top without over-salting the dough. Kosher salt is fine, just use a lighter hand.
Tips & Tricks
Do not overwork the dough
Mix just until the flour disappears, or the rolls turn tough and chewy instead of tender.
Chill before rolling
A 10-minute rest in the fridge firms up the yogurt dough so it is far easier to roll and seal.
Seal the seams well
Pinch every edge firmly and place rolls seam-side down so the cheese stays inside instead of leaking onto the pan.
Do not overfill
About 1 tablespoon of filling per roll is the sweet spot; too much and the dough tears during rolling.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat the oven to 400F (200C) and line a large baking sheet with parchment paper. A hot oven sets the crust quickly so the rolls puff instead of spreading.
2. Mix the dough
In a large bowl, stir the self-rising flour, Greek yogurt, oregano, garlic powder, and red pepper flakes until a shaggy dough forms. Knead on a floured surface for 2 to 3 minutes until smooth and slightly tacky.
3. Rest the dough
Cover the dough and chill it in the refrigerator for 10 minutes. This firms the yogurt dough so it rolls without sticking or tearing.
4. Roll and fill
Roll the dough into a 12×10-inch rectangle, about 1/4 inch thick. Spread the pizza sauce over the surface, leaving a 1/2-inch border, then scatter the mozzarella and diced pepperoni evenly on top.
5. Shape the rolls
Starting from the long edge, roll the dough into a tight log and pinch the seam closed. Cut into 12 even pieces and place them seam-side down on the prepared baking sheet, spaced 2 inches apart.
6. Top and bake
Press 2 whole pepperoni slices onto each roll and brush the tops with melted butter. Bake at 400F (200C) for 20 to 24 minutes, until the tops are golden brown and the cheese bubbles at the edges. The internal temperature should read 200F (93C).
7. Finish and serve
Sprinkle with flaky sea salt and let the rolls rest for 5 minutes, which lets the molten cheese set so it does not burn your mouth. Serve warm with extra pizza sauce for dipping.
Delicious Variations
BBQ Chicken Pizza Rolls
Swap the pizza sauce for barbecue sauce and the pepperoni for shredded rotisserie chicken and red onion.
Supreme Veggie Rolls
Use bell pepper, black olives, and mushrooms with a lighter sprinkle of mozzarella for a meatless version.
Spicy Jalapeno Popper Rolls
Add diced jalapenos and a few tablespoons of cream cheese alongside the mozzarella for a creamy, spicy twist.
How to Store High Protein Pepperoni Pizza Rolls
Refrigerator
Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350F (175C) oven for 8 minutes to keep the crust crisp.
Freezer
Freeze baked or unbaked rolls on a sheet pan for 1 hour, then transfer to a freezer bag for up to 3 months. Bake unbaked rolls from frozen at 400F (200C) for 22 to 25 minutes.
Reheating
For the best texture, reheat in a 350F (175C) oven or air fryer for 6 to 8 minutes. The microwave works in a pinch but makes the crust softer.
Frequently Asked Questions
Q: Can I use regular all-purpose flour instead of self-rising flour?
Yes, you can make your own self-rising flour substitute by whisking 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Use it immediately in the recipe, since the homemade blend does not store well long term.
Q: Why is my dough sticky and hard to roll?
Greek yogurt dough is naturally sticky because yogurt brands vary in moisture, so chill it for 10 minutes and dust your surface generously with flour. If it still sticks, knead in 1 tablespoon of flour at a time until it is smooth and only slightly tacky.
Q: Can I make these pepperoni pizza rolls ahead of time?
Yes, assemble the rolls up to 24 hours in advance, cover tightly, and refrigerate until you are ready to bake. Add 2 to 3 minutes to the bake time since the dough starts cold. You can also freeze them unbaked for up to 3 months.
Q: How do I keep the cheese from leaking out while baking?
Do not overfill the rolls, keep the filling about 1 tablespoon per roll, and pinch the seams tightly before placing them seam-side down. A little cheese oozing out is normal and actually creates those crispy cheese edges everyone fights over.
Q: Are these high protein pepperoni pizza rolls healthy?
They are a balanced snack with about 12g of protein per roll thanks to the Greek yogurt and mozzarella, though they are still a treat food. Pair them with a side salad or veggies to round out the meal.
Grab your rolling pin and make a batch of these high protein pepperoni pizza rolls this week. They are the easiest way to turn pizza night into a protein-packed snack, and once you try that Greek yogurt dough, you will never go back to store-bought. Tag me in your photos when you make them!
High Protein Pepperoni Pizza Rolls
High Protein Pepperoni Pizza Rolls pack 12g of protein per roll with gooey mozzarella and crispy pepperoni in a soft Greek yogurt dough.
🧂 Ingredients
- 2 cups (250g) self-rising flour, plus extra for dusting
- 1 1/2 cups (340g) full-fat plain Greek yogurt
- 1 1/2 cups (170g) shredded low-moisture mozzarella
- 3/4 cup (85g) diced pepperoni, plus 24 whole slices for topping
- 1/2 cup (120g) pizza sauce, plus more for dipping
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons melted butter, for brushing
- 1/2 teaspoon flaky sea salt, for finishing
📋 Instructions
- 1Heat the oven — Preheat the oven to 400F (200C) and line a large baking sheet with parchment paper. A hot oven sets the crust quickly so the rolls puff instead of spreading.
- 2Mix the dough — In a large bowl, stir the self-rising flour, Greek yogurt, oregano, garlic powder, and red pepper flakes until a shaggy dough forms. Knead on a floured surface for 2 to 3 minutes until smooth and slightly tacky.
- 3Rest the dough — Cover the dough and chill it in the refrigerator for 10 minutes. This firms the yogurt dough so it rolls without sticking or tearing.
- 4Roll and fill — Roll the dough into a 12×10-inch rectangle, about 1/4 inch thick. Spread the pizza sauce over the surface, leaving a 1/2-inch border, then scatter the mozzarella and diced pepperoni evenly on top.
- 5Shape the rolls — Starting from the long edge, roll the dough into a tight log and pinch the seam closed. Cut into 12 even pieces and place them seam-side down on the prepared baking sheet, spaced 2 inches apart.
- 6Top and bake — Press 2 whole pepperoni slices onto each roll and brush the tops with melted butter. Bake at 400F (200C) for 20 to 24 minutes, until the tops are golden brown and the cheese bubbles at the edges. The internal temperature should read 200F (93C).
- 7Finish and serve — Sprinkle with flaky sea salt and let the rolls rest for 5 minutes, which lets the molten cheese set so it does not burn your mouth. Serve warm with extra pizza sauce for dipping.
