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High Protein Pepperoni Pizza Rolls

These pizza rolls are my family’s go-to snack when we want something filling and satisfying. I usually make a double batch because they disappear so fast. Nothing beats hot pizza rolls straight from the oven, right?
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

For the filling:

  • 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)

For assembling:

  • Sauce of your choice
  • 6 wraps (large, about 10-inch diameter)
  • 7.05 oz shredded low-fat mozzarella (Belgioioso is a good brand)

Instructions
 

  • Step 1: Mix the Herbs and Spices
    2 tsp onion powder
    2 tsp garlic powder
    2 tsp smoked paprika
    2 tsp dried oregano
    In a small bowl, combine the onion powder, garlic powder, smoked paprika, and dried oregano.
    Mix thoroughly to ensure the spices are well blended. This mixture will add a wonderful depth of flavor to the beef and pepperoni filling.
  • Step 2: Brown the Beef
    spray oil
    2.2 lb lean ground beef (5% fat)
    salt and ground black pepper, to taste
    Place a large pan over medium-high heat and spray with oil.
    Add the lean ground beef and season with salt and ground black pepper to taste. Sear the beef for about 5 minutes, stirring occasionally, until no longer pink.
  • Step 3: Cook with Pepperoni and Seasonings
    5.2 oz pepperoni, coarsely chopped
    herbs and spices from Step 1
    Add the coarsely chopped pepperoni and the pre-mixed herbs and spices from Step 1 to the browned beef.
    Cook for an additional 2 minutes, stirring occasionally, until the pepperoni becomes lightly golden and fragrant.
  • Step 4: Make the Tomato Filling
    14 oz crushed tomatoes
    2 tbsp tomato paste
    0.5 oz flat-leaf parsley, chopped
    beef and pepperoni mixture from Step 3
    Add the crushed tomatoes, tomato paste, and chopped flat-leaf parsley (if using) to the pan with the beef and pepperoni mixture from Step 3.
    Mix well to combine.
    Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken and reduce. Remove from heat when the mixture is rich and not watery.
  • Step 5: Assemble the Wraps
    6 wraps, any type
    beef, pepperoni, and tomato filling from Step 4
    7.05 oz low-fat mozzarella cheese, shredded
    sauce of your choice
    Lay the wraps flat and evenly divide the beef, pepperoni, and tomato mixture from Step 4 among them.
    Sprinkle shredded low-fat mozzarella cheese over each.
    Add a drizzle of your favorite sauce, if desired.
    Wrap each tightly into a burrito-like shape.
    I like to add a bit of hot sauce for extra kick, but use whatever sauce you love on your wraps.
  • Step 6: Toast the Wraps
    spray oil
    flat-leaf parsley, chopped (optional, for topping)
    Place the filled and wrapped burritos seam-side down on a baking tray or into an air fryer basket.
    Spray them lightly with oil and, if you like, sprinkle a bit of extra flat-leaf parsley on top.
    Toast in a preheated oven at 200°C (400°F) for 8–10 minutes, or air fry at 180°C (350°F) for 8–10 minutes, until the wraps are crispy and the cheese is melted. Let cool for a few minutes before slicing or serving.
    To keep them fresh, wrap tightly in foil or food-safe containers.
    Enjoy!