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High Protein Pepperoni Pizza Rolls

Emily Carter
High Protein Pepperoni Pizza Rolls combine lean ground beef, coarsely chopped pepperoni, San Marzano tomatoes, and low-fat mozzarella inside large wraps — toasted until golden and served with dipping sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6 rolls
Calories 610 kcal

Equipment

  • Large skillet
  • Cutting Board
  • Chef's Knife
  • Mixing Spoon

Ingredients
  

  • 14 oz crushed tomatoes San Marzano recommended
  • 0.5 oz flat-leaf parsley freshly chopped
  • 2 tsp dried oregano
  • 2.2 lb lean ground beef 95% lean
  • 2 tsp onion powder
  • 1 spray oil as needed
  • 2 tsp garlic powder
  • 1 tsp salt to taste
  • 0.5 tsp ground black pepper to taste
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 5.2 oz pepperoni coarsely chopped
  • 1 sauce of your choice for serving
  • 6 large wraps about 10-inch diameter
  • 7.05 oz shredded low-fat mozzarella BelGioioso recommended

Instructions
 

  • Heat a large skillet over medium-high heat, spray with oil, and cook lean ground beef for 7–8 minutes, breaking it apart until fully browned. Drain any excess liquid.
  • Add onion powder, garlic powder, smoked paprika, salt, and black pepper to the beef. Stir to coat and cook for 1–2 minutes until fragrant.
  • Stir in tomato paste and cook for 1 minute. Add crushed San Marzano tomatoes, stir to combine, and simmer for 5–6 minutes until the mixture thickens.
  • Remove from heat. Fold in coarsely chopped pepperoni, crushed dried oregano, and fresh parsley. Adjust seasoning and let filling cool for 5 minutes.
  • Lay each large wrap flat. Spread a thin layer of sauce in the center, add a scoop of beef filling, top with shredded mozzarella, and roll tightly seam-side down.
  • Cook rolls seam-side down in a sprayed skillet over medium heat, or bake at 400°F for 10–12 minutes until golden and crisp. Serve with dipping sauce.

Notes

Storage: Store cooled rolls in an airtight container in the fridge for up to 4 days.
Freezing: Freeze untoasted assembled rolls wrapped in foil for up to 2 months; thaw overnight before cooking.
Expert Tips: Drain the beef well, cool the filling before rolling, and always start seam-side down in a hot pan for a clean seal.
Variations: Swap beef for ground turkey, use low-carb wraps, or add ricotta for a creamier filling.
Keyword high protein pepperoni pizza rolls, high-protein meal prep, lean ground beef wraps, macro friendly dinner, pepperoni pizza rolls