Inspired by videopizza rollsbeef
53g Protein Beef and Pepperoni Pizza Rolls
Twelve soft pizza rolls filled with beef, pepperoni and cheese. A serving is three rolls, which provides about 53 g of protein; the recipe makes four servings.
Twelve soft pizza rolls filled with beef, pepperoni and cheese. A serving is three rolls, which provides about 53 g of protein; the recipe makes four servings.
25 min
Prep time
25 min
Cook time
1 hr 50 min
Total time
4 servings (3 rolls each; 12 rolls total)
Yield
Ingredients
15 ingredientsPer serving982 kcal
- Fat
- 46g
- Carbs
- 89g
- Protein
- 53g
Whole recipe (4 servings): 3928 kcal
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm water (110°F)
- 1/3 cup whole milk
- 1 tbsp olive oil
- 1 lb lean ground beef (90% lean)
- 4 oz pepperoni, diced
- 1 cup pizza sauce, plus extra for dipping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Method
11 steps- In a small bowl, dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes.
- In a large bowl, combine flour and salt. Add yeast mixture, milk, and olive oil. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled in size.
- While dough rises, cook the beef in a skillet over medium heat until browned, breaking it up as it cooks. Drain excess fat.
- Add diced pepperoni to the skillet and cook for 2 minutes. Stir in pizza sauce, oregano, garlic powder, and black pepper. Simmer for 3 minutes, then remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down dough and roll into a 12x16-inch rectangle on a floured surface.
- Spread the beef-pepperoni mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle mozzarella and Parmesan over the top.
- Roll the dough up tightly from the long side, pinching the seam to seal. Cut into 12 equal slices.
- Place rolls cut-side up on the prepared baking sheet, spacing them 2 inches apart. Bake for 20-25 minutes, until golden brown and cooked through.
- Serve warm with extra pizza sauce for dipping.
Recipe notes
Helpful tips
- For extra protein, add a scoop of unflavored protein powder to the dough, but you may need to add a splash more water.
- Don't overfill the rolls or they may burst during baking.
- Let the filling cool before spreading on dough to prevent the dough from becoming too soft.
Equipment
- Large skillet
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Additional tips
- Ensure beef is cooked to an internal temperature of 160°F. Dough will be hot; let cool slightly before serving.
Recipe inspiration
Inspired by Chef Jack Ovens
Estimated nutrition
Per serving: 982 calories
Fat: 46 g · Carbs: 89 g · Protein: 53 g
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