Description
These Irresistible High Protein Pepperoni Pizza Rolls combine a flavorful lean ground beef and pepperoni filling with savory herbs, spices, and a rich tomato sauce, all wrapped in warm wraps and toasted to crispy perfection. Ideal for a satisfying snack or a quick meal, these rolls pack a protein punch with a melty low-fat mozzarella finish and customizable sauce options.
Ingredients
Units
Scale
For the Filling:
- 14 oz crushed tomatoes (Cento San Marzano preferred)
- 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
- 2 tsp garlic powder
- 2 tsp smoked paprika
- Salt and ground black pepper, to taste
- 2 tbsp tomato paste
- 5.2 oz pepperoni, coarsely chopped
- Spray oil
For Assembling:
- 6 large wraps (about 10-inch diameter)
- 7.05 oz shredded low-fat mozzarella cheese (BelGioioso recommended)
- Sauce of your choice
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 enhance the beef and pepperoni filling.
- Brown the Beef: Heat a large pan over medium-high heat and spray with oil. Add 2.2 lb lean ground beef, seasoning with salt and ground black pepper to taste. Sear the beef for about 5 minutes, stirring occasionally, until it is no longer pink.
- Cook with Pepperoni and Seasonings: Add the coarsely chopped 5.2 oz pepperoni along with the herb and spice mix prepared earlier to the browned beef. Cook for an additional 2 minutes, stirring occasionally, until the pepperoni is lightly golden and fragrant.
- Make the Tomato Filling: Add 14 oz crushed tomatoes, 2 tbsp tomato paste, and the chopped flat-leaf parsley to the pan with the beef and pepperoni mixture. Stir well to combine, then bring to a simmer and cook for 2–3 minutes until the sauce thickens and becomes rich. Remove from heat.
- Assemble the Wraps: Lay the 6 large wraps flat and divide the beef, pepperoni, and tomato filling evenly among them. Sprinkle each wrap with shredded low-fat mozzarella cheese and add a drizzle of your preferred sauce if desired. Roll each wrap tightly into a burrito-like shape.
- Toast the Wraps: Place the filled wraps 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) for 8–10 minutes or air fry at 180°C (350°F) for 8–10 minutes until wraps are crispy and cheese is melted. Allow to cool slightly before serving.
Notes
- Use lean ground beef with 95% lean meat for a healthier option without sacrificing flavor.
- The spice blend can be adjusted for heat by adding chili flakes or cayenne pepper.
- Feel free to customize the sauce used for assembling – marinara, hot sauce, or ranch are great choices.
- Spraying the wraps with oil before toasting ensures a crispy outside texture.
- To store leftovers, wrap tightly in foil or food-safe containers and refrigerate for up to 3 days.
- You can reheat the rolls in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
