High-Protein Pepperoni Pizza Rolls

Steps

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1. 1
   Roughly chop 150g of pepperoni into halves and quarters, or leave it whole if preferred.
   ≈0:08
2. 2
   Roughly chop 15g of flat leaf parsley for use in the meat filling and as garnish.
   ≈0:14
3. 3
   Combine 2 tsp each of onion powder, garlic powder, smoked paprika, and dried oregano in a bowl. Mix well, and add chilli flakes if desired.
   ≈0:23
4. 4
   Heat a pan over medium-high until lightly smoking, add a few sprays of oil, then add 1kg of lean beef mince. Spread it out and let it sit for about 2 minutes to form a crust, seasoning with salt and cracked black pepper.
   ≈0:38
5. 5
   After 2 minutes, stir the beef to develop that golden color all over, cooking for about 5–6 minutes total until no longer pink.
   ≈0:48
6. 6
   Add the chopped pepperoni (or whole), the spice blend, and a pinch of salt. Toss everything together and cook for about 2 minutes until the pepperoni starts to brown. Drain excess fat if using higher-fat beef.
   ≈1:03
7. 7
   Add 30g of concentrated tomato paste and 400g of canned tomatoes, plus the parsley if using. Mix everything together, check seasoning, and simmer for 2–3 minutes until the sauce reduces to a proper consistency, not too wet.
   ≈1:22
8. 8
   Place 6 wraps on a surface, distribute the beef and pepperoni filling, grated mozzarella, and pepper onto each. Fold in the sides lightly, tuck everything in securely, and roll tightly from bottom to top, keeping the seam on top to prevent unrolling.
   ≈1:47
9. 9
   Toast the rolls in an oven or air fryer if desired. If toasting, lightly spray with oil first, then cook to your preference and finish with fresh parsley. Alternatively, serve fresh without toasting.
   ≈2:08
10. 10
    Let the toasted rolls cool for 20–30 minutes, then wrap individually in foil, food-safe paper, airtight containers, or ziplock bags. Store in the fridge for 3 days or in the freezer for 3 months.
    ≈2:26