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Protein-Packed Pepperoni Pizza Rolls with Low Calories
Why Make This Recipe
If you’re craving pizza but want to keep it healthy, these Low-Calorie High-Protein Pepperoni Pizza Rolls are a perfect choice. They are not only delicious but also a great way to enjoy pizza flavors without the guilt. Using whole wheat flour and Greek yogurt makes these rolls high in protein while keeping the calories low. They are easy to prepare and can be a fun snack or a meal.
How to Make Low-Calorie High-Protein Pepperoni Pizza Rolls
Ingredients
- 1 cup whole wheat flour
- 1 cup Greek yogurt
- 1/2 cup low-fat mozzarella cheese, shredded
- 1/2 cup turkey pepperoni, chopped
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup pizza sauce for dipping
Directions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the whole wheat flour and Greek yogurt to form a dough.
- Knead until smooth and roll out on a floured surface.
- Sprinkle mozzarella cheese, turkey pepperoni, oregano, garlic powder, onion powder, and salt over the dough.
- Roll the dough up tightly and slice into bite-sized pieces.
- Place the rolls on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Serve warm with pizza sauce for dipping.
How to Serve Low-Calorie High-Protein Pepperoni Pizza Rolls
These pizza rolls are best served warm, fresh out of the oven. You can enjoy them as a snack or pair them with a side salad for a complete meal. The pizza sauce is perfect for dipping and adds extra flavor.
How to Store Low-Calorie High-Protein Pepperoni Pizza Rolls
If you have leftovers, let them cool completely before storing. Place the rolls in an airtight container in the fridge, and they will keep for about 3-4 days. To reheat, pop them in the oven at 350°F (175°C) for a few minutes until warm.
Tips to Make Low-Calorie High-Protein Pepperoni Pizza Rolls
- Make sure to knead the dough well for a smooth texture.
- You can use different types of cheese if you prefer.
- Feel free to add more veggies, like bell peppers or spinach, for added nutrition.
Variation
You can easily customize this recipe by swapping turkey pepperoni for other proteins like cooked chicken or crumbled tofu. You can also use different seasonings to match your taste.
FAQs
Can I use regular flour instead of whole wheat?
Yes, you can use all-purpose flour, but this will increase the calorie count and lower the fiber levels.
How do I know when they are done baking?
They should be golden brown on top. You can also check the bottom for a slight crispness.
Can I freeze these pizza rolls?
Yes, you can freeze them before baking. Just place them on a baking sheet, freeze until solid, and transfer to a freezer bag. When ready to eat, bake straight from the freezer, adding a few extra minutes to the baking time.
Low-Calorie High-Protein Pepperoni Pizza Rolls
Delicious and guilt-free pizza rolls made with whole wheat flour and Greek yogurt for a high-protein snack or meal.
Ingredients
Dough Ingredients
- 1 cup whole wheat flour
- 1 cup Greek yogurt
Filling
- 1/2 cup low-fat mozzarella cheese, shredded
- 1/2 cup turkey pepperoni, chopped
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Dipping Sauce
- 1/4 cup pizza sauce for dipping
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the whole wheat flour and Greek yogurt to form a dough.
- Knead until smooth and roll out on a floured surface.
- Sprinkle mozzarella cheese, turkey pepperoni, oregano, garlic powder, onion powder, and salt over the dough.
- Roll the dough up tightly and slice into bite-sized pieces.
- Place the rolls on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
Notes
These pizza rolls are best served warm, fresh out of the oven. You can enjoy them as a snack or pair them with a side salad for a complete meal. The pizza sauce is perfect for dipping and adds extra flavor. For storage, let them cool completely before storing in an airtight container in the fridge for about 3-4 days.
