Description
These Irresistible High Protein Pepperoni Pizza Rolls combine lean ground beef, savory pepperoni, and a rich tomato filling wrapped in large wraps, then toasted to crispy perfection. With a blend of aromatic herbs and spices, low-fat mozzarella cheese, and your favorite sauce, these pizza rolls make a delicious, protein-packed meal or snack perfect for any occasion.
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
- 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
For Assembling:
- Sauce of your choice
- 6 large wraps (about 10-inch diameter)
- 7.05 oz shredded low-fat mozzarella cheese (e.g., Belgioioso)
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. Thoroughly mix to ensure the spices blend well. This spice mix will infuse the beef and pepperoni filling with a robust flavor.
- Brown the Beef: Heat a large pan over medium-high heat and spray with oil. Add 2.2 lb lean ground beef and season with salt and ground black pepper to taste. Cook, stirring occasionally, for about 5 minutes until the beef is browned and no longer pink.
- Cook with Pepperoni and Seasonings: Add 5.2 oz coarsely chopped pepperoni and the herb and spice mix from Step 1 to the browned beef. Stir and cook for an additional 2 minutes 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. Mix well and bring to a simmer. Cook for 2–3 minutes until the sauce thickens and reduces slightly. Remove from heat when the filling is rich and not watery.
- Assemble the Wraps: Lay the 6 large wraps flat and evenly distribute the beef, pepperoni, and tomato filling among them. Sprinkle 7.05 oz shredded low-fat mozzarella cheese over each. Drizzle your favorite sauce if desired. Wrap each tightly like a burrito. Optionally, add hot sauce for extra kick.
- Toast the Wraps: Place the wrapped burritos seam-side down on a baking tray or air fryer basket. Lightly spray with oil and sprinkle extra flat-leaf parsley if desired. Toast in a preheated oven at 200°C (400°F) or air fry at 180°C (350°F) for 8–10 minutes until the wraps are crispy and the cheese is melted. Let them cool for a few minutes before slicing or serving. To store, wrap tightly in foil or food-safe containers.
Notes
- Use 95% lean ground beef to keep the recipe high-protein yet relatively low-fat.
- The pepperoni adds flavor but opt for lower-sodium varieties if watching salt intake.
- Freshly chopped parsley enhances flavor but can be omitted if unavailable.
- Wrap tightly to prevent filling from leaking out during toasting.
- Customize with your favorite sauce or add hot sauce for extra heat.
- For crispier rolls, air frying is a convenient and quick option.
- These rolls can be refrigerated and reheated; freeze for longer storage.
Nutrition
- Serving Size: 1 pizza roll
- Calories: 420
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
