Irresistible High Protein Pepperoni Pizza Rolls Recipe
These irresistible high-protein pepperoni pizza rolls feature a savory filling of lean ground beef, chopped pepperoni, and a richly seasoned tomato sauce, all wrapped in soft wraps and topped with melted low-fat mozzarella cheese. Quick to prepare and perfect for a satisfying snack or meal, these pizza rolls are toasted to crispy perfection in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Spices and Herbs
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 0.5 oz flat-leaf parsley, chopped
Meat and Protein
- 2.2 lb lean ground beef (5% fat)
- 5.2 oz pepperoni, coarsely chopped
Tomato Sauce
- 14 oz crushed tomatoes
- 2 tbsp tomato paste
Wraps and Cheese
- 6 wraps, any type
- 7.05 oz low-fat mozzarella cheese, shredded
Other Ingredients
- Spray oil
- Salt and ground black pepper, to taste
- Sauce of your choice (optional, for drizzling)
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 create a well-blended seasoning mix that will add depth of flavor to the filling.
- 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 pepper. Cook for about 5 minutes, stirring occasionally, until the beef is browned and no longer pink.
- Cook with Pepperoni and Seasonings: Add 5.2 oz coarsely chopped pepperoni and the prepared herb and spice mix from Step 1 to the browned beef. Cook for an additional 2 minutes, stirring occasionally, until the pepperoni becomes 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. Bring to a simmer and cook for 2–3 minutes until the sauce thickens and reduces. Remove from heat once the mixture is rich and no longer watery.
- Assemble the Wraps: Lay 6 wraps flat on a work surface. Evenly divide the beef, pepperoni, and tomato filling among them. Sprinkle shredded low-fat mozzarella cheese over each wrap. Drizzle your choice of sauce on top if desired. Roll each wrap tightly into a burrito-like shape.
- Toast the Wraps: Place the wrapped burritos seam-side down on a baking tray or in an air fryer basket. Lightly spray with oil and optionally sprinkle extra chopped flat-leaf parsley on top. Toast in a preheated oven at 200°C (400°F) or air fry at 180°C (350°F) for 8–10 minutes, until wraps are crispy and cheese is melted. Let cool for a few minutes before serving.
Notes
- You can substitute any type of wrap you prefer, including gluten-free options if needed.
- For added heat, try adding a drizzle of hot sauce before wrapping.
- These pizza rolls can be prepared ahead and refrigerated; reheat in the oven or air fryer to restore crispiness.
- If you prefer, you can use a skillet to toast the wraps instead of the oven or air fryer.
- Leftover pizza rolls can be stored in airtight containers in the refrigerator for up to 3 days.
Keywords: high protein, pepperoni pizza rolls, low fat, snack, easy recipe, ground beef, cheese wraps
