Description
How to make cheesy, crispy High Protein Pepperoni Pizza Rolls with real pepperoni, mozzarella, and a macro-friendly crust that satisfy cravings guilt-free.
Ingredients
- Crust Base:
- 1 ½ cups all-purpose flour
- ½ cup unflavored whey protein powder
- 1 teaspoon active dry yeast
- 1 cup warm water (105-115°F)
- 1 tablespoon olive oil
- Filling & Main Flavors:
- 1 cup shredded part-skim mozzarella cheese
- ½ cup mini pepperoni, finely diced
- ½ cup prepared pizza sauce
- ¼ cup part-skim ricotta cheese
- 1 teaspoon garlic powder
- Seasonings & Aromatics:
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Finishing Touches:
- 2 tablespoons grated Parmesan cheese
Instructions
- 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!
Notes
Roll your dough very tightly during assembly; this prevents the delicious filling from exploding out in the oven.
Store leftover pizza rolls in an airtight container in the refrigerator for up to 3-4 days to maintain crispness.
Unflavored whey protein powder is crucial for the crust’s texture and flavor; avoid other protein powders for best results.
Serve warm, fresh from the oven, with marinara sauce or creamy ranch dip for the ultimate cheesy, crispy experience.
Prep dough and filling components a day ahead, refrigerate, then assemble and bake just before serving for freshness.
Briefly chilling the assembled dough log for 15 minutes helps achieve perfectly clean, uniform slices.
**Allergy Information:** Dairy, Gluten