Name: High Protein Pepperoni Pizza Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 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; 6 large wraps, about 10-inch diameter; 7.05 oz shredded low-fat mozzarella cheese (Belgioioso brand recommended); Sauce of your choice (optional, e.g. hot sauce)

Description

These Irresistible High Protein Pepperoni Pizza Rolls combine lean ground beef, flavorful spices, pepperoni, and a rich tomato filling wrapped in large wraps and toasted to crispy perfection. Ideal for a hearty snack or meal, they deliver a delicious blend of classic pizza flavors in a convenient, portable form.

Ingredients

Units 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 brand recommended)
Sauce of your choice (optional, e.g. hot sauce)

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Instructions

Mix the Herbs and Spices: 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 mixture enhances the beef and pepperoni filling’s flavor.
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 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 the chopped 5.2 oz pepperoni and the pre-mixed herbs and spices to the browned beef. Cook for an additional 2 minutes, stirring occasionally, until the pepperoni is lightly golden and fragrant.
Make the Tomato Filling: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, and 0.5 oz chopped flat-leaf parsley into the beef and pepperoni mixture. Simmer for 2–3 minutes until the sauce thickens and reduces slightly. Remove from heat once rich and not watery.
Assemble the Wraps: Lay the 6 wraps flat and evenly distribute the beef, pepperoni, and tomato filling among them. Sprinkle 7.05 oz shredded low-fat mozzarella cheese over each wrap and add a drizzle of your favorite sauce if desired. Roll each wrap tightly into a burrito shape.
Toast the Wraps: Preheat the oven to 200°C (400°F) or an air fryer to 180°C (350°F). Place the wrapped rolls seam-side down on a baking tray or air fryer basket. Lightly spray with oil and optionally sprinkle with extra chopped parsley. Toast for 8–10 minutes until wraps are crispy and cheese is melted. Let cool briefly before serving.

Notes

You can use any wrap variety you prefer, but larger wraps hold the filling better.
Adjust spice levels by adding more or less hot sauce as desired.
For crispier results, the air fryer method is recommended, but oven toasting works equally well.
Leftovers can be stored wrapped tightly in foil or airtight containers and reheated.
Use lean ground beef (95% lean) to keep the dish high in protein but lower in fat.

Nutrition

Serving Size: 1 pizza roll
Calories: 360
Sugar: 5g
Sodium: 680mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 32g
Cholesterol: 65mg