Go Back
High protein pepperoni pizza rolls ready to cook shown side by side in an air fryer basket and on an oven baking tray

High Protein Pepperoni Pizza Rolls

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 rolls

Ingredients
  

For the Filling:

  • 2.2 lb lean ground beef (95% lean)
  • 5.2 oz pepperoni, coarsely chopped
  • 14 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 oz fresh flat-leaf parsley, chopped
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • Salt and black pepper to taste
  • Spray oil

For Assembling:

  • 6 large flour tortilla wraps (about 10-inch diameter)
  • 7.05 oz shredded low-fat mozzarella cheese
  • Sauce of your choice (optional, for drizzling)

Instructions
 

  • Mix the spices. In a small bowl, combine garlic powder, onion powder, smoked paprika, and dried oregano. Stir to blend and set aside.
  • Brown the beef. Heat a large pan over medium-high heat and spray with oil. Add ground beef, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until fully browned and no liquid remains.
  • Add pepperoni and spices. Add the chopped pepperoni and the spice mixture to the pan. Stir and cook for 2 more minutes until the pepperoni is lightly golden and fragrant.
  • Make the tomato filling. Add crushed tomatoes, tomato paste, and chopped parsley to the pan. Stir to combine, bring to a simmer, and cook for 2–3 minutes until the sauce thickens and reduces. Remove from heat. Allow the mixture to cool for a few minutes.
  • Assemble the rolls. Lay wraps flat. Divide the filling evenly among all 6 wraps, leaving a border around the edges. Top each with shredded mozzarella and a drizzle of your chosen sauce if using. Fold in the sides and roll up tightly like a burrito. Seal edges with a little water on your fingertips. Place seam-side down.
  • Toast until crispy. Place rolls seam-side down on a baking tray or air fryer basket. Lightly spray with oil. Bake at 400°F (200°C) for 8–10 minutes, or air fry at 350°F (180°C) for 8–10 minutes, until golden and crispy. Let cool a few minutes before slicing or serving.

Notes

  • Make sure the filling is fully cooled before assembling - hot filling makes rolling difficult and melts the cheese too soon.
  • Don't overfill. Stick to about 3–4 tablespoons per wrap for best results.
  • Always place seam-side down when cooking to prevent unraveling.
  • Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
  • Reheat in a 350°F oven for 10–15 minutes (from fridge) or 20–25 minutes (from frozen) for the crispiest texture.
ESTIMATED NUTRITION (full batch - 6 rolls)
  • Calories: 3,700–4,000
  • Protein: 320–350g
  • Fat: 140–160g
  • Carbohydrates: 260–330g
Nutrition values are estimates based on ingredients listed. Values per roll will vary depending on specific brands used.