Save The smell of these baking hit me before I even opened the oven door, that perfect pizza aroma that somehow makes the whole house feel cozy. I started making them during a phase where I was trying to eat more protein but still craving serious comfort food, and honestly, theyve become my go-to for everything from movie nights to meal prep Sundays.
Last winter my brother stumbled into my kitchen while these were cooling and ate three before I could even get them onto a plate. Now he texts me every week asking if Im making a batch, and Ive learned to double the recipe just to keep up with him.
Ingredients
- Greek yogurt: Creates an incredibly soft dough while keeping protein high, but use plain and drain any excess liquid first for best results
- Self-rising flour: The key to a dough that rises beautifully without yeast, but you can make your own by mixing 2 cups all-purpose flour with 3 tsp baking powder and 1/2 tsp salt
- Egg: Binds everything together and adds structure to the dough
- Garlic powder: Infuses the dough with subtle pizza flavor in every bite
- Salt: Essential for bringing all the flavors together
- Lean ground beef: The hearty protein base, but feel free to swap in ground turkey or chicken if you prefer
- Pepperoni slices: Turkey or beef both work perfectly, bringing that classic pizza punch
- Shredded mozzarella: Part-skim gives you that perfect melt without excessive grease
- Pizza sauce: Spread it thin so your dough doesnt get soggy in the middle
- Dried Italian herbs: Oregano and basil are non-negotiables for that authentic taste
- Black pepper: Adds a little kick to complement the beef
- Red pepper flakes: Optional, but I always add them for a gentle heat that builds
- Olive oil: Brushed on top, it creates that gorgeous golden finish
- Grated Parmesan: Sprinkled over the top for a salty, savory crust
- Dried parsley: Makes them look as good as they taste with a pop of green
Instructions
- Prep your oven and pan:
- Heat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks.
- Cook the beef:
- Brown the ground beef in a nonstick skillet over medium heat for 4 to 5 minutes, breaking it up as it cooks, then drain any excess fat and stir in the black pepper and Italian herbs.
- Make the dough:
- Mix the Greek yogurt, self-rising flour, egg, garlic powder, and salt in a large bowl until a sticky dough forms, then turn it out onto a floured surface and knead for 2 to 3 minutes until smooth.
- Roll it out:
- Shape the dough into a rectangle about 12 x 10 inches, working evenly so its not thicker in the middle than the edges.
- Add the sauce:
- Spread the pizza sauce across the dough, leaving a 1/2-inch border around the edges.
- Layer the fillings:
- Scatter the cooked beef, pepperoni slices, and mozzarella cheese evenly over the sauce.
- Roll and slice:
- Starting from a long edge, roll the dough into a tight log and cut it into 12 equal pieces.
- Top and bake:
- Arrange the rolls cut-side up on your prepared baking sheet, brush with olive oil, sprinkle with Parmesan and herbs, then bake for 18 to 22 minutes until golden and bubbling.
- Cool slightly:
- Let them rest for a few minutes before serving so the cheese sets slightly and theyre easier to handle.
Save These became a weekend ritual during my first semester of grad school, pulling them fresh from the oven while studying late at the kitchen counter. Something about wrapping all that comfort into portable rolls made the deadlines feel a little less overwhelming.
Freezing Like A Pro
I always bake the full batch and freeze whatever we dont eat immediately. Let them cool completely, wrap each roll individually in plastic, and toss them in a freezer bag. They reheat beautifully at 350°F for about 10 to 12 minutes, and honestly, I sometimes think they taste even better the second time around.
Sauce Strategy
After one too many soggy-bottom incidents, I learned to keep the sauce layer thin and stay away from that border. The sauce thickens as it bakes, so a little goes a long way, and leaving that edge bare helps the dough seal properly when you roll it up.
Make It Your Own
The filling possibilities are endless once you have the dough down. Ive added finely chopped bell peppers, spinach, even sautéed mushrooms when I wanted to sneak in extra veggies.
- Try swapping the beef for crumbled sausage or cooked chicken
- Experiment with different cheese blends like provolone or sharp cheddar
- Add a layer of pesto instead of pizza sauce for something completely different
Save These rolls have become my favorite way to feed a crowd without spending all day in the kitchen. They might just become your secret weapon too.
Kitchen Help
- → Can I use regular flour instead of self-rising?
Yes, you can easily make your own self-rising flour. For this preparation, simply combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This substitute works perfectly for the dough.
- → What other protein sources can I use for the filling?
Lean ground beef works wonderfully, but you can also substitute it with lean ground turkey or ground chicken. Just ensure it's cooked through and drained before mixing with the other filling ingredients.
- → How can I add more vegetables?
To boost the nutritional value and flavor, consider adding finely chopped bell peppers or spinach to the filling mixture. Just sauté them briefly with the beef, or add spinach directly with the sauce.
- → Can these rolls be prepared in advance or frozen?
Absolutely! These rolls are excellent for meal prep. Once baked, let them cool completely, then freeze them. To reheat, simply bake them from frozen at 350°F (175°C) for 10–12 minutes until warmed through.
- → Is there a way to adjust the spice level?
Yes, the crushed red pepper flakes in the filling are optional. If you prefer a milder flavor, omit them entirely. For an extra kick, you can increase the amount slightly to suit your taste preference.
- → What kind of cheese works best?
Shredded part-skim mozzarella cheese is recommended for its melty texture and classic pizza flavor. However, a blend of mozzarella and a touch of provolone or Monterey Jack can also be used for variation.