Introduction

These irresistible high protein pepperoni pizza rolls combine the savory flavors of ground beef, pepperoni, and melted mozzarella in a convenient wrap. Perfect for a hearty snack or a satisfying meal, they’re easy to prepare and sure to please the whole family.

High Protein Pepperoni Pizza Rolls Recipe - Recipe Image

Ingredients

14 oz crushed tomatoes (I use Cento San Marzano crushed tomatoes)
0.5 oz flat-leaf parsley (freshly chopped for vibrant flavor)
2 tsp dried oregano (crushed between your fingers to release more flavor)
2.2 lb lean ground beef (95% lean for best results)
2 tsp onion powder
Spray oil
2 tsp garlic powder
Salt and ground black pepper, to taste
2 tbsp tomato paste
2 tsp smoked paprika
5.2 oz pepperoni (coarsely chopped)
Sauce of your choice
6 large wraps (about 10-inch diameter)
7.05 oz shredded low-fat mozzarella (Belgioioso is a good brand)

Instructions

Step 1: In a small bowl, combine 2 tsp each of onion powder, garlic powder, smoked paprika, and dried oregano. Mix thoroughly to blend the spices evenly. This will add depth of flavor to the filling.
Step 2: Heat a large pan over medium-high and spray with oil. Add the lean ground beef, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until no longer pink.
Step 3: Add the coarsely chopped pepperoni and the herb and spice mixture from Step 1 to the browned beef. Cook for 2 more minutes, stirring occasionally, until the pepperoni is lightly golden and fragrant.
Step 4: Stir in the crushed tomatoes, tomato paste, and chopped parsley. Simmer for 2–3 minutes until the sauce thickens and is rich but not watery. Remove from heat.
Step 5: Lay the wraps flat and evenly divide the beef, pepperoni, and tomato filling among them. Sprinkle shredded mozzarella over each wrap and add a drizzle of your preferred sauce if desired. Roll each wrap tightly like a burrito.
Step 6: Place the wraps seam-side down on a baking tray or in an air fryer basket. Spray lightly with oil and sprinkle extra parsley if you like. Toast in a preheated oven at 200°C (400°F) or air fry at 180°C (350°F) for 8–10 minutes until crispy and the cheese is melted. Let cool slightly before serving.

Tips & Variations

For an extra kick, add hot sauce inside the wraps or as a dipping sauce.
Substitute turkey pepperoni or plant-based pepperoni for a leaner or vegetarian option.
Use spinach or whole wheat wraps for added nutrition.
To make these ahead, assemble the wraps and store them unheated in the refrigerator until ready to toast.

Storage

Store any leftover pizza rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes to restore the crispy texture. Avoid microwaving to keep the wraps from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked pepperoni instead of chopping and cooking it?

Yes, you can add pre-cooked pepperoni directly to the filling. Just stir it in during the final cooking step to warm through and blend flavors.

Can I freeze the assembled pizza rolls?

Absolutely. Wrap each roll tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and toast in the oven or air fryer until heated through and crisp.

High Protein Pepperoni Pizza Rolls Recipe

Print Recipe

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5 from 658 reviews

These Irresistible High Protein Pepperoni Pizza Rolls combine a hearty beef and pepperoni filling with flavorful tomato sauce and melted low-fat mozzarella cheese, all wrapped in a soft tortilla and toasted to crispy perfection. Perfect as a satisfying snack or meal, they bring the classic pizza flavors into a convenient, handheld roll.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 pizza rolls 1x
Category: Snack
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

For the filling:

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

For assembling:

6 large wraps (about 10-inch diameter)
7.05 oz shredded low-fat mozzarella cheese (Belgioioso recommended)
Sauce of your choice (optional)

Instructions

Mix the Herbs and Spices: In a small bowl, combine 2 tsp onion powder, 2 tsp garlic powder, 2 tsp smoked paprika, and 2 tsp dried oregano. Mix thoroughly to blend all spices evenly, enhancing the flavor of the filling.
Brown the Beef: Heat a large pan over medium-high heat and spray with oil. Add 2.2 lb lean ground beef, season with salt and ground black pepper to taste, and cook for about 5 minutes, stirring occasionally until the beef is no longer pink.
Cook with Pepperoni and Seasonings: Add 5.2 oz coarsely chopped pepperoni and the mixed herbs and spices from Step 1 to the browned beef. Cook for 2 more minutes, stirring occasionally until the pepperoni becomes lightly golden and fragrant.
Make the Tomato Filling: Add 14 oz crushed tomatoes, 2 tbsp tomato paste, and 0.5 oz chopped flat-leaf parsley to the pan with the beef and pepperoni mixture. Mix well, bring to a simmer, and cook for 2–3 minutes until the sauce thickens and reduces. Remove from heat.
Assemble the Wraps: Lay 6 large wraps flat. Evenly divide the beef, pepperoni, and tomato filling on each wrap. Sprinkle 7.05 oz shredded low-fat mozzarella cheese over the filling, add a drizzle of your favorite sauce if desired, and tightly roll each wrap into a burrito shape.
Toast the Wraps: Preheat oven to 200°C (400°F) or air fryer to 180°C (350°F). Place wraps seam-side down on a baking tray or air fryer basket and lightly spray with oil. Optionally sprinkle extra chopped flat-leaf parsley on top. Toast in oven or air fryer for 8–10 minutes until crispy and cheese is melted. Let cool slightly before serving.

Notes

Use 95% lean ground beef for a healthier and less greasy filling.
Fresh flat-leaf parsley adds vibrancy but can be omitted if unavailable.
Choose your favorite sauce—marinara, hot sauce, or ranch—for added flavor when assembling.
Wrapping tightly prevents fillings from spilling out during cooking.
These rolls can be reheated in the oven or air fryer to maintain crispiness.
Store leftovers wrapped tightly in foil or food-safe containers to keep fresh.

Keywords: pepperoni pizza rolls, high protein snacks, easy pizza recipe, homemade pizza rolls, low-fat mozzarella, beef and pepperoni filling