53g Protein Pizza Rolls for Muscle & Meal Prep

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Slice the pepperoni in half, into quarters, or leave it whole. Roughly chop the parsley.
2. Mix the dried herbs and spices in a bowl.
3. Heat a pan over medium-high heat and spray with oil. Add the beef and sear for 5 minutes or until no longer pink, then season with salt and pepper.
4. Add the pepperoni and spice mix and cook for 2 minutes until the pepperoni is slightly golden.
5. Stir in the tomato paste, crushed tomatoes and parsley. Bring to a simmer and cook for 2 to 3 minutes until thick and reduced. Remove from the heat.
6. Divide the filling evenly across the six wraps, top with mozzarella and any sauce you like, then wrap tightly.
7. Place the rolls on a baking tray or in an air fryer and spray with oil. Optionally sprinkle with parsley.
8. Oven: bake at 200°C (400°F) for 8 to 10 minutes. Air fryer: cook at 180°C (350°F) for 8 to 10 minutes.
9. Let cool, then store in foil, food-safe paper or airtight containers.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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CheeseTomatoMozzarella cheeseTomato pasteGround beefPepperoni