53g Protein Beef and Pepperoni Pizza Rolls
These high-protein pizza rolls wrap a thick beef, pepperoni and tomato filling with mozzarella before baking until crisp.
These high-protein pizza rolls wrap a thick beef, pepperoni and tomato filling with mozzarella before baking until crisp.
Ingredients
15 ingredients- 1kg lean beef mince, 5% fat
- 150g pepperoni, roughly chopped
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 x 400g can crushed tomatoes
- 2 tbsp concentrated tomato paste
- 15g flat-leaf parsley, roughly chopped, plus extra for serving
- Salt, to taste
- Freshly cracked black pepper, to taste
- 6 large flour wraps
- 250g low-fat mozzarella cheese, grated
- Spray oil
- Pizza sauce or another sauce of choice, optional
Equipment
- Large frying pan
- Heatproof spatula or wooden spoon
- Large baking tray
- Parchment paper
- Small mixing bowl
- Sharp knife
- Chopping board
- Kitchen scales
- Measuring spoons
Substitutions
Lean beef minceLean turkey or chicken mince
Cook the mince completely before adding the tomatoes.
PepperoniTurkey pepperoni or another cooked pizza-style sausage
Chop it into small pieces so it distributes evenly.
Low-fat mozzarellaRegular mozzarella or another mild melting cheese
Avoid very wet fresh mozzarella because it can soften the wraps.
Flour wrapsWholemeal or high-protein wraps
Warm stiff wraps briefly before rolling to prevent splitting.
Crushed tomatoesFinely chopped canned tomatoes
Simmer until the mixture becomes thick and reduced.
Flat-leaf parsleyFresh basil
Add it near the end of cooking to preserve its flavour.
Method
22 steps- Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly coat it with spray oil.
- Place the onion powder, garlic powder, smoked paprika and dried oregano in a small bowl and mix until combined.
- Heat a large frying pan over medium-high heat and coat it lightly with spray oil.
- Add the lean beef mince and spread it across the pan.
- Cook for approximately 5 minutes, breaking the beef apart with a spatula, until browned and no longer pink.
- Season the beef with salt and freshly cracked black pepper.
- Add the chopped pepperoni and prepared herb and spice mixture.
- Cook for approximately 2 minutes, stirring regularly, until the pepperoni is lightly golden and the spices are fragrant.
- Add the crushed tomatoes, concentrated tomato paste and chopped parsley.
- Stir until everything is evenly combined.
- Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until thick and reduced.
- Remove the pan from the heat and leave the filling to cool slightly while preparing the wraps.
- Lay the six wraps on a clean work surface.
- Divide the beef and pepperoni mixture evenly between the wraps, arranging it in a line across the centre of each one.
- Add a small amount of pizza sauce or another sauce of choice, if using.
- Divide the grated mozzarella evenly between the wraps.
- Fold the sides of each wrap inward over the filling.
- Fold the bottom edge over the filling, then roll each wrap tightly to create a sealed pizza roll.
- Arrange the rolls seam-side down on the prepared baking tray.
- Lightly coat the tops with spray oil and sprinkle with additional parsley if desired.
- Bake for 8–10 minutes, until the wraps are golden and crisp and the mozzarella has melted.
- Leave the pizza rolls to cool for a few minutes before serving.
Helpful tips
- Use a large frying pan so the beef browns rather than steaming.
- Break the mince into small pieces so the filling is easy to divide and roll.
- Reduce the tomato mixture until thick so it does not make the wraps soggy.
- Allow the filling to cool slightly before assembling the rolls.
- Keep the filling in a narrow line through the centre of each wrap.
- Do not overfill the wraps, as this can make them split during rolling.
- Place the rolls seam-side down to help them remain closed while baking.
- Spraying the wraps lightly with oil helps them become crisp and golden.
- Leave the baked rolls to rest briefly because the filling and melted cheese will be very hot.
Storage
Allow the pizza rolls to cool completely before storing. Refrigerate them in an airtight container for up to 3–4 days. For freezing, wrap each roll individually in foil or baking paper and place them in a freezer-safe bag for up to 3 months. Reheat refrigerated rolls in an oven or air fryer at 180°C for 8–10 minutes. Frozen rolls can be reheated without thawing at 180°C for 15–18 minutes, until piping hot throughout.
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