Ingredients for High Protein Pepperoni Pizza Rolls – Cheesy, Crispy & Macro-Friendly!

• 1 ½ cups all-purpose flour: Provides the essential structure and foundation for our crispy, macro-friendly crust. Use unbleached for better texture.
• ½ cup unflavored whey protein powder: The star ingredient boosting the protein content significantly. Choose a high-quality, unflavored brand for best results.
• 1 teaspoon active dry yeast: Crucial leavening agent for a fluffy, chewy high-protein crust. Always check the expiration date for optimal rise.
• 1 cup warm water (105-115°F): Activates the yeast, creating a pliable dough. Ensure it’s not too hot, which can kill the yeast.
• 1 tablespoon olive oil: Enriches the dough, adding flavor and tenderness to the crust. Extra virgin olive oil is preferred for its robust taste.
• 1 cup shredded part-skim mozzarella cheese: The essential cheesy component, melting beautifully inside. Freshly shredding provides superior melt and taste.
• ½ cup mini pepperoni, finely diced: Adds that classic savory, slightly spicy pepperoni flavor. Dicing ensures even distribution in every high protein bite.
• ½ cup prepared pizza sauce: The base of the flavorful filling, bringing that comforting pizza taste. Use your favorite low-sugar brand for best results.
• ¼ cup part-skim ricotta cheese: Adds a creamy texture and extra protein to the filling. Helps drain excess moisture for a less soggy roll.
• 1 teaspoon garlic powder: Infuses the filling with aromatic, savory garlic flavor. A pantry essential for any delicious pizza creation.
• 1 teaspoon dried oregano: Crucial for that authentic Italian pizza flavor profile. Rub between your palms to release more aroma.
• ½ teaspoon kosher salt: Balances and enhances the flavors of all ingredients. Adjust to your preference, but don’t omit this essential seasoning.
• ¼ teaspoon black pepper: Adds a subtle warmth and depth to the savory filling. Freshly ground pepper offers the best, most aromatic flavor.
• 2 tablespoons grated Parmesan cheese: A salty, umami topping that crisps beautifully. Freshly grated Parmesan elevates the overall deliciousness.

How to Make High Protein Pepperoni Pizza Rolls – Cheesy, Crispy & Macro-Friendly!

Activate Yeast:

Combine 1 cup warm water with active dry yeast; let it bloom for 5-10 minutes until foamy. This ensures your dough for these High Protein Pepperoni Pizza Rolls will rise beautifully. A pinch of sugar helps activate it faster.

Mix Dough:

Whisk flour, protein powder, salt, and oregano in a large bowl. Add the bloomed yeast mixture and olive oil, mixing until a shaggy dough forms. Don’t overmix to keep the crust tender.

Knead & Rise:

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, until doubled in size.

Prep Filling:

While dough rises, combine mozzarella, diced pepperoni, pizza sauce, ricotta, garlic powder, and black pepper. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper, ready for assembly.

Assemble Rolls:

Roll out the risen dough into a large rectangle (approx. 12×18 inches). Spread the prepared filling evenly, then carefully roll it up tightly from one long side. Slice into 12 equal pieces.

Bake Rolls:

Place the sliced High Protein Pepperoni Pizza Rolls onto your prepared baking sheet. Bake for 15-20 minutes at 400°F (200°C) until golden brown and the cheese is bubbly. These Cheesy, Crispy & Macro-Friendly! treats are almost done!

Garnish & Serve:

Sprinkle the hot High Protein Pepperoni Pizza Rolls with grated Parmesan cheese immediately after baking. Let them cool slightly before serving for the best cheesy, crispy experience. Enjoy your satisfying, guilt-free indulgence!

How to Store High Protein Pepperoni Pizza Rolls – Cheesy, Crispy & Macro-Friendly!

To keep your High Protein Pepperoni Pizza Rolls fresh, store them in an airtight container in the refrigerator for up to 3-4 days. Otherwise, they’ll lose their crispiness – don’t do what I did and leave them out overnight! Discard if off smells or mold appear.

You can prep the dough and filling components separately up to a day in advance. Refrigerate both, then assemble and bake just before serving for optimal freshness and crispiness.

Layer with parchment paper if stacking. Reheat in an air fryer or oven for best results.

What to Serve with High Protein Pepperoni Pizza Rolls – Cheesy, Crispy & Macro-Friendly!

Serve these High Protein Pepperoni Pizza Rolls warm, fresh from the oven, for the ultimate cheesy, crispy bite. They’re perfect for game day or movie nights, arranged on a platter with a side of warm marinara for dipping. For a balanced meal, pair them with a simple green salad. Enjoy this satisfying, guilt-free indulgence!

My favorite way to serve these is with a cool, creamy ranch dip. The tangy dip pairs perfectly with the warm, savory rolls, creating an irresistible flavor combination. It’s how I truly enjoy every cheesy, crispy bite!

Frequently Asked Questions

→ Can I substitute the unflavored whey protein powder in these High Protein Pepperoni Pizza Rolls?

Using unflavored whey is critical for the dough’s texture and flavor. Other protein powders, like plant-based ones, often result in a dry or oddly textured crust, which I learned the hard way. Stick to whey for the best results.

→ How do I prevent the filling from exploding out of my High Protein Pepperoni Pizza Rolls?

The trick is to roll the dough log very tightly after spreading the filling. If it’s loose, the filling will burst out in the oven, creating a messy situation. Chilling the log briefly also helps. Trust me, a messy cleanup isn’t fun!

→ Can I freeze these High Protein Pepperoni Pizza Rolls to bake later?

Absolutely! Flash freeze the unbaked rolls on a baking sheet until solid, then transfer to an airtight freezer bag for up to 2-3 months. Bake from frozen, adding a few extra minutes to the cooking time. This offers quick, convenient meals.

→ How long can I store leftover High Protein Pepperoni Pizza Rolls?

Store them in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and crispiness. Reheating in an air fryer or oven will help bring back that desired crisp texture. Don’t do what I did and leave them out overnight!

→ Can I make these High Protein Pepperoni Pizza Rolls gluten-free?

Making them gluten-free is tricky due to the protein powder interacting with alternative flours. I haven’t perfected a gluten-free version yet; the crust often becomes too dense or crumbly. Experiment cautiously, but expect texture differences from the original.