Save My coworker brought a batch of these to the office potluck last spring, and I watched them disappear in under ten minutes. She mentioned they were high in protein, and I laughed because they tasted like pure indulgence. That night, I stood in my kitchen determined to crack the code, and after a few flour-dusted attempts, I nailed it. Now they're my secret weapon for game days and lazy Sundays alike.
I started making these every Sunday after my nephew asked why I never brought snacks to his soccer games. The first time I showed up with a warm tray, his teammates swarmed me before kickoff. Their coach even asked for the recipe, and I felt like a culinary hero. It became our little ritual: I'd bake a double batch, and he'd save me two rolls in his lunchbox as thanks.
Ingredients
- Plain Greek yogurt (2 cups, 250 g): This is the magic behind the soft, protein-rich dough, use nonfat or low fat for the best texture without excess moisture.
- Self-rising flour (2 cups, 240 g): It gives the dough lift and tenderness, if you don't have it, the note below shows an easy substitute with all-purpose flour and baking powder.
- Large egg (1): Binds the dough and adds richness, making it pliable enough to roll without tearing.
- Garlic powder (1/2 tsp) and salt (1/2 tsp): These season the dough from within, so every bite has savory depth.
- Lean ground beef (200 g, 5% fat or less): Keeps the filling hearty but not greasy, brown it well to develop flavor.
- Turkey or beef pepperoni slices (80 g): The classic pizza flavor, look for leaner versions to keep the protein high and fat moderate.
- Shredded part-skim mozzarella (1 cup, 100 g): Melts beautifully and holds the filling together without overwhelming the rolls.
- Pizza sauce (1/2 cup, 120 ml): Use your favorite jarred variety or homemade, just avoid anything too watery.
- Dried Italian herbs (1 tsp): Oregano and basil bring that pizzeria aroma right into your kitchen.
- Black pepper (1/2 tsp) and crushed red pepper flakes (1/4 tsp, optional): Add warmth and a hint of heat if you like a little kick.
- Olive oil (1 tbsp): Brushing the tops before baking gives them a golden, glossy finish.
- Grated Parmesan cheese (2 tbsp) and dried parsley (1 tsp): Final touches that make the rolls look and taste bakery-worthy.
Instructions
- Preheat and Prep:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cook the Beef:
- In a nonstick skillet over medium heat, brown the ground beef for 4 to 5 minutes, breaking it into crumbles. Drain any excess fat, stir in black pepper and Italian herbs, then set aside to cool slightly so it doesn't melt the dough.
- Make the Dough:
- In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn it out onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
- Roll It Out:
- Roll the dough into a rectangle about 12 x 10 inches (30 x 25 cm). If it springs back, let it rest for a minute, then try again.
- Spread the Sauce:
- Evenly spread pizza sauce over the dough, leaving a half-inch border around the edges. This border helps seal the roll and prevents leaks.
- Add the Filling:
- Scatter the cooked beef, pepperoni slices, and mozzarella cheese evenly over the sauce. Don't overfill or the rolls will burst during baking.
- Roll and Slice:
- Starting from a long edge, tightly roll the dough into a log. Use a sharp knife to slice it into 12 equal pieces, wiping the blade between cuts for clean edges.
- Arrange and Top:
- Place rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil, then sprinkle with Parmesan and dried parsley or herbs.
- Bake Until Golden:
- Bake for 18 to 22 minutes, or until the rolls are golden brown and the cheese is bubbling. Let them cool slightly before serving so you don't burn your mouth on molten cheese.
Save One rainy afternoon, my neighbor knocked on my door asking if I smelled pizza. I was pulling these out of the oven, and she ended up staying for coffee and three rolls. We sat at my kitchen table, cheese stretching from our fingers, talking about everything except the weather. That's when I realized food doesn't need to be fancy to bring people together, it just needs to be warm and made with care.
Making Your Own Self-Rising Flour
If you don't have self-rising flour on hand, don't panic. Mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and half a teaspoon of salt. Whisk it well so the leavening is evenly distributed, and you're good to go. I keep a jar of this mix in my pantry because it's cheaper than buying the pre-made stuff and works just as well.
Freezing and Reheating Tips
These rolls freeze like a dream, which is why I always make a double batch. Let them cool completely, then wrap each one in plastic wrap and store them in a freezer bag for up to three months. When you're ready to eat, pop them straight from frozen into a 350°F (175°C) oven for 10 to 12 minutes. They taste just as good as the day you baked them, maybe even better because you didn't have to cook.
Swaps and Add-Ins
I've made these with ground turkey, chicken, and even crumbled plant-based meat, and they all turned out great. If you want to sneak in veggies, finely chopped bell peppers or a handful of spinach work without changing the texture. My sister adds sliced black olives and calls them her Mediterranean version, and honestly, I can't argue with her.
- Try swapping mozzarella for provolone or a sharp cheddar if you want a bolder flavor.
- Add a drizzle of hot honey on top right after baking for a sweet and spicy twist.
- If you're meal prepping, label each roll with the date so you know which batch to eat first.
Save Every time I pull a tray of these from the oven, I think about that potluck and my coworker's knowing smile. She never did tell me her exact recipe, but I like to think mine turned out even better. Make a batch, share them with someone you love, and watch how quickly they vanish.
Recipe FAQs
- → How do I make self-rising flour?
Mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. Use this combination as a direct substitute in the dough.
- → Can I freeze these rolls?
Yes, these freeze exceptionally well. Store cooled rolls in an airtight container or freezer bag. Reheat from frozen at 350°F (175°C) for 10–12 minutes until heated through.
- → What protein is in each roll?
Each roll contains approximately 14g of protein, coming from Greek yogurt, egg, lean ground beef, pepperoni, and mozzarella cheese.
- → Can I use different meats?
Substitute lean ground turkey or chicken for the beef. Turkey pepperoni works well too. Just keep the meat lean to maintain the high-protein, lower-fat profile.
- → How do I prevent soggy bottoms?
Drain excess fat from the cooked beef before adding it to the filling. Use parchment paper on the baking sheet and ensure the oven is fully preheated to 400°F (200°C).
- → Can I add vegetables to the filling?
Finely chopped bell peppers, spinach, or mushrooms work great. Sauté them first to remove excess moisture, then mix with the beef before filling.