High Protein Cheesy Pepperoni Pizza Rolls
Get ready to indulge in these scrumptious high-protein cheesy pepperoni pizza rolls! Packed with gooey cheese and savory pepperoni, these bite-sized delights are not only low in calories but also a fantastic option for meal prep—perfect for on-the-go lunches or after-school snacks. Whip them up with whole wheat wraps and bake to crispy perfection for a guilt-free treat you’ll crave!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 4 Diced Garlic Cloves
- Parsleyoptional
🥩Meat & Seafood(2)
- 1.1KG Extra Lean Beef Mince (2.42 lbs)
- 200g Thinly Sliced Mini Pepperoni (Sultans Beef Pepperoni - can be substituted for Turkey pepperoni or regular pepperoni) (7.06 oz)optionalTurkey pepperoni or regular pepperoni
🥛Dairy & Eggs(3)
- 80g Softened Light Cream Cheese (2.82 oz)
- 20g Grated Mozzarella (per pizza roll) (0.71 oz)
- 15g Freshly Grated Parmesan Cheese (0.53 oz)
🫙Pantry Staples(2)
- 200g Tomato Paste (Leggo’s Garlic & Herb Pizza Sauce) (7.06 oz)optional
- 12 Small/Medium Tortillas (Missions Carb Balance Tortillas)
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 1.5 Tsp Italian Herb Seasoning (7.5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Salt (5 ml)
🍯Sauces & Condiments(1)
- 100ml Hot Sauce (Franks Redhot Buffalo Sauce) (3.38 fl oz)optional
Nutrition (per serving)
Calories
1130
Protein
90g
Carbs
54g
Fat
61g
👨🍳 Instructions
- 1
Start by cooking some pepperoni on medium heat until it's nice and crispy, then set it aside.
- 2
Add some extra lean beef mince with the seasonings listed.
- 3
Once it's cooking, add some garlic and tomato paste.
- 4
Then add some light cream cheese, hot sauce or buffalo sauce, and keep mixing until it's creamy.
- 5
Add the crispy pepperoni back to the pan with some parsley, parmesan, and mix it all together.
- 6
Grab one tortilla, evenly distribute the filling with some grated mozzarella, roll it up tightly and repeat the process for the other 11 rolls.
- 7
Spray them with some light cooking oil, add some oregano and more parmesan before baking them for a few minutes.
- 8
Once they're done, store them in the fridge or freezer and reheat when you're ready to eat.
💡 Pro Tips
- ✓Render pepperoni at 160°F (71°C) on medium heat for 3-4 minutes until fat content drops from 45% to ~15% by weight, concentrating flavor and preventing grease pooling in the filling that would make tortillas soggy.technique160°F, 3-4 minutes, 45% to 15% fat reduction
- ✓Add cream cheese (80g) to the pan only after beef reaches 165°F internal temperature and fat has rendered; the residual heat (180-190°F) will emulsify it smoothly without breaking, whereas lower temps create grainy texture from incomplete protein denaturation.timing165°F beef temp, 180-190°F pan temp
- ✓Mix hot sauce (100ml) with tomato paste in a 1:2 ratio before adding to meat because the acidity (pH 3.2-3.5) needs time to break down myosin proteins and chelate with cream cheese, preventing curdling that occurs with direct acid addition.technique1:2 ratio, pH 3.2-3.5
- ✓Roll tortillas at a 60-degree angle and apply filling in a 2-inch-wide strip down the center, leaving 1.5 inches clear on each end; this distributes 1.1kg filling across 12 rolls (~91g each) evenly and prevents overstuffing, which causes bursting when internal moisture reaches 212°F during baking.technique60-degree angle, 2-inch strip, 1.5-inch margins, 91g per roll
- ✓Bake at 400°F (204°C) for 12-14 minutes until tortilla exterior reaches 165°F; at this temperature, Maillard reaction between amino acids and reducing sugars peaks on the surface while interior filling stays creamy, and cooking beyond 16 minutes causes moisture loss exceeding 8% by weight.timing400°F, 12-14 minutes, 165°F internal
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
High Protein Cheesy Pepperoni Pizza Rolls
Get ready to indulge in these scrumptious high-protein cheesy pepperoni pizza rolls! Packed with gooey cheese and savory pepperoni, these bite-sized delights are not only low in calories but also a fantastic option for meal prep—perfect for on-the-go lunches or after-school snacks. Whip them up with whole wheat wraps and bake to crispy perfection for a guilt-free treat you’ll crave!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 4 Diced Garlic Cloves
- Parsleyoptional
🥩Meat & Seafood(2)
- 1.1KG Extra Lean Beef Mince (2.42 lbs)
- 200g Thinly Sliced Mini Pepperoni (Sultans Beef Pepperoni - can be substituted for Turkey pepperoni or regular pepperoni) (7.06 oz)optionalTurkey pepperoni or regular pepperoni
🥛Dairy & Eggs(3)
- 80g Softened Light Cream Cheese (2.82 oz)
- 20g Grated Mozzarella (per pizza roll) (0.71 oz)
- 15g Freshly Grated Parmesan Cheese (0.53 oz)
🫙Pantry Staples(2)
- 200g Tomato Paste (Leggo’s Garlic & Herb Pizza Sauce) (7.06 oz)optional
- 12 Small/Medium Tortillas (Missions Carb Balance Tortillas)
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 1.5 Tsp Italian Herb Seasoning (7.5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Salt (5 ml)
🍯Sauces & Condiments(1)
- 100ml Hot Sauce (Franks Redhot Buffalo Sauce) (3.38 fl oz)optional
Nutrition (per serving)
Calories
1130
Protein
90g
Carbs
54g
Fat
61g
👨🍳 Instructions
- 1
Start by cooking some pepperoni on medium heat until it's nice and crispy, then set it aside.
- 2
Add some extra lean beef mince with the seasonings listed.
- 3
Once it's cooking, add some garlic and tomato paste.
- 4
Then add some light cream cheese, hot sauce or buffalo sauce, and keep mixing until it's creamy.
- 5
Add the crispy pepperoni back to the pan with some parsley, parmesan, and mix it all together.
- 6
Grab one tortilla, evenly distribute the filling with some grated mozzarella, roll it up tightly and repeat the process for the other 11 rolls.
- 7
Spray them with some light cooking oil, add some oregano and more parmesan before baking them for a few minutes.
- 8
Once they're done, store them in the fridge or freezer and reheat when you're ready to eat.
💡 Pro Tips
- ✓Render pepperoni at 160°F (71°C) on medium heat for 3-4 minutes until fat content drops from 45% to ~15% by weight, concentrating flavor and preventing grease pooling in the filling that would make tortillas soggy.technique160°F, 3-4 minutes, 45% to 15% fat reduction
- ✓Add cream cheese (80g) to the pan only after beef reaches 165°F internal temperature and fat has rendered; the residual heat (180-190°F) will emulsify it smoothly without breaking, whereas lower temps create grainy texture from incomplete protein denaturation.timing165°F beef temp, 180-190°F pan temp
- ✓Mix hot sauce (100ml) with tomato paste in a 1:2 ratio before adding to meat because the acidity (pH 3.2-3.5) needs time to break down myosin proteins and chelate with cream cheese, preventing curdling that occurs with direct acid addition.technique1:2 ratio, pH 3.2-3.5
- ✓Roll tortillas at a 60-degree angle and apply filling in a 2-inch-wide strip down the center, leaving 1.5 inches clear on each end; this distributes 1.1kg filling across 12 rolls (~91g each) evenly and prevents overstuffing, which causes bursting when internal moisture reaches 212°F during baking.technique60-degree angle, 2-inch strip, 1.5-inch margins, 91g per roll
- ✓Bake at 400°F (204°C) for 12-14 minutes until tortilla exterior reaches 165°F; at this temperature, Maillard reaction between amino acids and reducing sugars peaks on the surface while interior filling stays creamy, and cooking beyond 16 minutes causes moisture loss exceeding 8% by weight.timing400°F, 12-14 minutes, 165°F internal