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Buffalo Chicken Flatbread Recipe

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This Buffalo Chicken Flatbread Pizza recipe is the perfect weeknight meal that comes together in just 15 minutes. This recipe is also a great way to use up leftover shredded or rotisserie chicken.

Clearly, I have a thing for all things buffalo-flavored. I don’t see this as a problem, though. It’s really an asset if you ask me. These Buffalo Chicken Flatbreads are a weeknight wonder and come together so quickly, which is precisely what I need after a long day.

Buffalo chicken flatbread on parchment paper with a cup of dill sauce with a blue spoon in it is in the background. There is also a blue and white napkin in the background.

Ingredients

Dill sauce: My homemade dill sauce is a staple in my house. You can use it to dress any type of vegetable, and I use it for salads regularly. It is a 50/50 blend of plain Greek yogurt and mayo. You can use regular plain yogurt, but the consistency will be more liquid. Then apple cider vinegar and honey balance out a sour and sweet flavor profile. Then I use garlic powder and dried dill, which are two of my favorite spices. Then I season with a little bit of salt and pepper.  

Buffalo chicken: I use leftover rotisserie chicken or make this Instant Pot Shredded Chicken for this recipe. I toss it with about a tablespoon of melted butter and just enough buffalo wing sauce to coat the chicken. It can’t get much easier than this.

Flatbreads: Use your favorite flatbread or Naan bread from the grocery store. If you’re feeling a little more ambitious, you can make my two-ingredient yogurt flatbreads, which is what I like to use.  

Toppings: I like to use a combination of pre-shredded broccoli slaw and thinly sliced bell peppers. If you’re in a rush and don’t feel like chopping, you can replace the bell peppers with more broccoli slaw. And, of course, it wouldn’t be a flatbread pizza without shredded cheese. My favorites for this recipe are a sharp cheddar or pepper jack.

Slices of buffalo chicken flatbread with cilantro scattered around the parchment paper.

How to Make Buffalo Chicken Flatbread Pizza

First, you start by making the sauce and setting it aside. Then you’ll toss the chicken with butter and wing sauce. And, you’ll top each of the flatbreads with the chicken, vegetables, and cheese evenly. Lastly, you’ll bake the flatbread pizzas for 8-10 minutes at 400 degrees F. After the flatbreads come out of the oven, you can drizzle them with some of the dill sauce.

You’ll probably have some extra dill sauce leftover. You might also have some broccoli slaw leftover too depending on the size of the bag. Tossing the remaining slaw with the remaining dill sauce is a great idea to serve alongside the flatbreads. Or, you can save that for another day or use them separately.

A buffalo chicken flatbread that is sliced in four pieces on a parchment paper lined cutting board on a white countertop.
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Buffalo Chicken Flatbread Recipe

A buffalo chicken flatbread sitting on top of a parchment paper lined cutting board on a white counter.

This Buffalo Chicken Flatbread Pizza recipe is the perfect weeknight meal that comes together in just 15 minutes. This recipe is also a great way to use up leftover shredded or rotisserie chicken.

  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 flatbreads 1x
  • Category: flatbread, pizza
  • Method: baking

Ingredients

Scale
  • Dill sauce
    • 1/3 cup plain Greek yogurt
    • 1/3 cup mayo
    • 1 tbsp. apple cider vinegar
    • 1 tbsp. honey
    • ½ tsp. garlic powder
    • 1 tsp. dried dill
    • Salt and pepper, to taste
  • Buffalo Chicken
    • 1 lb. cooked and shredded boneless, skinless chicken (like this recipe here)
    • Buffalo wing sauce, to taste
    • 1 tbsp. butter, melted 
  • 4 flatbreads (store-bought or these yogurt flatbreads)
  • 1 ½ cups broccoli slaw, divided
  • ½ cup thinly sliced bell peppers (optional – can sub in extra broccoli slaw if desired), divided
  • 1 cup of shredded cheese (such as cheddar, pepper jack, etc.), divided

Instructions

  1. Preheat oven to 400 degrees. 
  2. Prepare the slaw: Mix Greek yogurt, mayo, apple cider vinegar, honey, garlic powder, and dried dill together in a bowl. Season with salt and pepper to taste and set aside.
  3. In a separate bowl, toss the cooked shredded chicken with melted butter and enough buffalo wing sauce to coat or to taste.
  4. Arrange flatbreads on a large greased baking sheet (depending on size, you may need two sheet pans). Divide buffalo chicken between the flatbreads evenly. Then top each flatbread with the broccoli slaw and bell peppers (if using) followed by the cheese. 
  5. Bake in the oven for 8-10 minutes or until warmed and cheese is melted. Drizzle each flatbread with some of the dill sauce and serve. There will be extra dill sauce; feel free to use as a salad dressing or to dress more broccoli slaw to serve on the side. 

Notes

You’ll probably have some extra dill sauce leftover. You might also have some broccoli slaw leftover too depending on the size of the bag. Tossing the remaining slaw with the remaining dill sauce is a great idea to serve alongside the flatbreads. Or, you can save that for another day or use them separately.

Keywords: Buffalo chicken, flatbread, pizza

What is Intuitive Eating? An Overview of the 10 Principles of Intuitive Eating

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Intuitive eating might sound self-explanatory, right? It sounds like you just follow your body’s cravings and whims to eat whatever you want, whenever you want. And yes, when you intuitively eat, you do those things, but you also do so many other things too.

We’re all born intuitive eaters. Babies are wired to make their needs, including food, heard. Babies also know when they feel full, and they intuitively stop eating when it’s uncomfortable. But somewhere along the lines, that intuition gets disrupted. The disruption can come from several different sources throughout one’s lifetime. For example, as an infant, your parents may have pushed you to finish the bottle, so there wasn’t any waste. Or, they encouraged you to clean your plate because there “were starving children in the world.” And, maybe your parents, siblings, peers, or the media you consumed as a kid pushed you towards dieting behaviors. Some of these types of disruptions come from a well-intentioned place, but that doesn’t mean that there aren’t damaging consequences that affect your relationship to food and your body.

Sometimes that disruption doesn’t come from a well-intentioned or positive place. Maybe you had food insecurity growing up or an abusive parent that didn’t feed you with consistency. Whatever it might be, something disrupted our natural intuitive eating behaviors, and suddenly trying to eat intuitively as an adult feels like a foreign concept.  

Intuitive eating is the process of shedding external cues and getting in touch with internal cues. It is also about taking care of ourselves and meeting our needs. Nutrition and health are both parts of the intuitive eating process.

But won’t I just end up bingeing on all the foods that may not be good for my health?

Maybe for a time, but with persistence and patience, those desires begin to feel less overwhelming. The body craves variety. Intuitive eating doesn’t feel intuitive to us at first because society (or family, friends, media, etc.) has taught us that we can either focus on nutrition OR pleasure. So we have to make peace first with food, learn about ourselves, and explore how food makes us feel before genuinely understanding how nutrition plays a role in our lives. If we only focus on nutrition in the intuitive eating process, it becomes another set of rules or dieting. By flipping the script and understanding ourselves first, we can approach nutrition in a whole new way.

A flat lay angle of a table with numerous people reaching for different food items on the table with the text overlay "intuitive eating doesn't make us choose between nutrition or pleasure," "@gratefulnutritionist," and "agratefulmeal.com"

So, what are the 10 Principles of Intuitive Eating?

Intuitive eating is an evidence-based framework that is based on 10 principles. Those principles are:

  1. Reject the diet mentality
  2. Honor your hunger
  3. Make peace with food
  4. Challenge the food police
  5. Feel your fullness
  6. Discover the satisfaction factor
  7. Cope with your feelings without using food
  8. Respect your body
  9. Exercise: Feel the difference
  10. Honor your health: Gentle nutrition

Many people ask if it is necessary to move through them in order. If you want to and it seems to work well for you, that’s great. It’s a pretty logical order, but I do jump around with the 10 different principles with clients a bit depending on where they are in their journey and their pressing needs. My 1-to-1 coaching is all individualized and focuses on YOU as the expert of your body.

I hope you found that to be a good explanation of what is intuitive eating. If that sounds like something you want to explore more, let’s set up a complimentary video call to discuss if my coaching is a good fit for you. You’ll get to share about your struggles, and I’ll be able to answer any questions. We’ll determine if my services and intuitive eating are a good fit for you. You can schedule this free call by going to my coaching page.

If you’re not ready for 1-to-1 coaching and want to explore more on your own, check out my resources page for more.

Bang Bang Shrimp Tacos

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This post contains links that pay me a small commission at no extra cost to you.

These bang bang shrimp tacos are simply the best combination – crunchy, salty, sweet, spicy, and creamy all-in-one taco! The shrimp are oven-fried, drizzled with sweet and spicy bang bang sauce, and then topped with crunchy broccoli slaw.

There’s this local restaurant in Charleston called the Angel Oak, which is off the beaten path in outer West Ashley, and they make bang bang shrimp bao buns. Whenever I eat something at a restaurant I love, I immediately begin to theorize how I might be able to recreate it at home. I decided to make them into tacos since tortillas are more readily available to me. I was pleasantly surprised that I was able to nail the bang bang shrimp tacos on the first try! Also, this recipe is for tacos and not bao buns, but you certainly could steam up some bao buns and substitute for the flour tortillas.

Four flour tortillas laying flat on a white background with broccoli slaw and crispy shrimp on top with bang bang sauce in the middle in a ramekin cup.

Ingredients

Slaw: For the slaw, you’ll need broccoli slaw or your favorite slaw mix. Thinly sliced bell peppers also get added into the slaw, but if you’re pressed for time, you could skip them. The slaw dressing is made from lime juice, apple cider vinegar, salt, honey, and cilantro.

Shrimp: The crispy shrimp are dredged in flour, eggs, and crushed cornflakes. Crushed cornflakes are my favorite way to make oven-baked breaded meat or seafood super crispy!

Bang bang sauce: It’s simply made from mayonnaise, sweet chili sauce, and sriracha. You can adjust the sriracha depending on how spicy (or not spicy) you like it.

Tortillas: My preference will always be flour tortillas, but my husband always prefers corn tortillas. My ultimate favorite is to use my homemade yogurt flatbreads to sub in for the tortillas.

Close up of the bang bang shrimp tacos with a ramekin cup of bang bang sauce on the side.

How to Make Bang Bang Shrimp Tacos

I like to start making bang bang shrimp tacos by making the slaw first so that the slaw can marinate while the shrimp are cooking. For the dressing, you’ll simply whisk together the lime juice, apple cider vinegar, salt, honey, and cilantro. Then pour the dressing on the slaw and thinly sliced bell peppers.

To cook the shrimp, you’ll use the oven for baking the shrimp in the cornflake crust. When you bread the shrimp, you’ll put the flour, eggs, and crushed cornflakes in three separate bowls. I like to use just one hand to bread because it can make your hands really messy, and you’ll have the other hand free and clean. You’ll dredge the shrimp in the flour first, then eggs, and lastly, the crushed cornflakes. You use flour so that the eggs have something to stick to, and then the crushed cornflakes will stick to the eggs. I like to spray the shrimp with a bit of cooking spray or brush with some oil before baking.

While the shrimp cook, you’ll mix together the mayo, sweet chili sauce, and sriracha for the bang bang sauce. When the shrimp are done, you’ll layer the shrimp, slaw, and bang bang sauce in the tortillas.

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Bang Bang Shrimp Tacos

Four bang bang shrimp tacos with bang bang sauce drizzled on top on a white background. Cilantro is scattered and there is a metal ramekin of bang bang sauce on the side.
  • Author: Melissa
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 tacos 1x
  • Category: tacos
  • Method: oven, baking

Ingredients

Scale
  • 1 bag (12 oz.) bag of broccoli slaw or another favorite slaw mix
  • 1 bell pepper, thinly sliced (optional)
  • 2 tbsp. lime juice (or the juice of 1 lime)
  • 1/4 cup apple cider vinegar
  • 1 tsp. salt
  • 1 tbsp. honey or sugar
  • 2 tbsp. cilantro, chopped 
  • Cooking spray or other oil for brushing
  • 1 lb. large shrimp, deveined and shelled
  • 1/3 cup flour
  • 2 eggs, beaten
  • 3 1/2 cups of crushed cornflakes
  • 4 tbsp. mayonnaise
  • 1 tbsp. sweet chili sauce
  • 2 tsp. sriracha (or to taste for desired spiciness)
  • 12 tortillas (corn or flour), warmed

Instructions

  1. Preheat oven to 400 degrees.
  2. Place slaw mixture and bell pepper slices (if using) in a bowl. In a separate small bowl, whisk together lime juice, apple cider vinegar, salt, honey, and cilantro. Pour mixture over slaw and toss. Set aside.
  3. Spray sheet pan with cooking spray or line with silicone baking mat.
  4. Place flour, eggs, and crushed cornflakes in 3 separate bowls.
  5. Working in batches, dip shrimp in the flour, then the egg, then the crushed cornflakes, coating the shrimp all over. Place shrimp on the sheet pan, evenly spaced apart.
  6. Once all shrimp are placed on a sheet pan, spray shrimp with cooking spray or brush with oil, place pan in the oven and bake for 5 minutes. Remove from oven, flip shrimp, spray with cooking spray or brush with more oil, and place back in the oven for 5 minutes or until shrimp are opaque when pierced with a knife. Remove from oven.
  7. While shrimp are cooking, mix together mayo, sweet chili sauce, and sriracha in a small bowl for the bang bang sauce.
  8. Assemble tacos by layering warm tortilla shell with slaw, then crispy shrimp, followed by a drizzle of the bang bang sauce. Serve extra slaw on the side. Serve immediately.

Keywords: bang bang shrimp tacos

What It Is Like Working with an Intuitive Eating Dietitian

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Have you ever wondered what it is like to work with an intuitive eating dietitian? I’ll give you three things that you can expect when you start working with one. You might be a little surprised.

We care far more about WHY you eat and less about WHAT you eat

Of course, we care about our client’s health, but honestly, nutrition is a smaller piece of that. A positive relationship to food is far more important. I care far more about WHY someone eats the way they do rather than what. Think about it for a minute. If you think that eating a donut is causing irreversible harm, then the stresses and anxieties surrounding that are probably more problematic. Or on the flip side, if you associate eating vegetables as a form of punishment, then that association is a big part of the problem. I never ignore the nutritional components of my clients’ diet, but there are usually more significant issues to focus on before we get into the weeds of nutrients. We can definitely use nutrition as a tool, but it’s not typically the very first one we focus on when starting an intuitive eating journey.

Overview of a table full of food in the background with the text overlay that says "instead of asking, is this food healthy? try asking, is my approach to this food healthy?" to help illustrate what it is like working with an intuitive eating dietitian.

There is not a one-size-fits-all approach to intuitive eating

Intuitive eating is based on ten principles that can guide you to a more peaceful and productive relationship with food. These principles are rooted in evidence, but there is a reason that they are called “principles” and not rules – principles are flexible. An intuitive eating journey isn’t linear, nor does it have to follow the principles in order. Based on what my clients are feeling and responding to, we might jump around the framework. It’s important to know that intuitive eating is also compatible with other types of self-care. Some of my most successful clients get support from not just me but also a mental health counselor. Food and nutrition therapy and mental health therapy go together like PB&J. Whatever type of support you choose from me, it’s always going to be individualized to your history and needs.

Intuitive eating is compatible with medically necessary diets, just not diet culture

It sounds like I’m saying the same thing, right? Let me explain. Most dieting is not medically necessary. For example, doing keto for the average, generally healthy person is not necessary. And often, there is way more than one nutrition strategy to manage a chronic illness. Cutting out carbs doesn’t necessarily help your diabetes, and it’s a not sustainable solution given carbs are a nutrient. There are multiple approaches to manage diabetes that don’t involve cutting out an entire nutrient. Even the American Diabetes Association doesn’t recommend one specific diet for the management of diabetes. However, many approaches could help you manage your blood sugar. Intuitive eating has a big focus on responding to how you feel, so if you’re eating with zero regards to your blood sugar fluctuations, chances are you are going to feel pretty crappy. Even if there is only one significant way to manage a condition, like in the case of an allergy – you can still incorporate intuitive eating practices. For example, if you are allergic to eggs, and you eat eggs with zero regards to how they make you feel, that’s not intuitive eating because you aren’t taking care of your needs and eating a known allergen is undoubtedly dangerous. Intuitive eating takes taste and culinary preferences into significant consideration, but they certainly not the only consideration. It’s about the whole picture.

Part of the individualization of the support you receive from an intuitive eating dietitian also takes into consideration your medical conditions. Intuitive eating is generally compatible with all sorts of medical conditions, and you can be assured that whatever recommendations are given are aligned with those in mind.

How to get started working with an intuitive eating dietitian

As you can tell, there is a lot of nuance in an individual’s intuitive eating journey. Sifting through all of this without support can be overwhelming and even scary. If this is you, then you would benefit from working with an intuitive eating dietitian. To see if I’m a good fit for YOUR needs, you can book a free video call with me and we can chat more.

Disclaimer: This website is for informational and educational purposes only. The website isn’t a substitute for individual medical or mental health advice. It does not constitute a provider-patient relationship.

Yogurt Flatbread Recipe

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This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.

It’s no secret around here that I love quick breads. I’ve used yeast in recipes, but I’m not well-practiced, so it can be a bit of a gamble as to whether it’ll turn out. So my go-to when baking breads is to use self-rising flour. I’ve done it before with my 3 Ingredient Beer Bread and my Pepperoni Rolls. This yogurt flatbread is no exception – it has just two ingredients and can be used for anything from flatbread pizzas to your favorite tacos.

Yogurt flatbread stacked vertically wrapped in a white tea towel and a jar of plain yogurt on the side with white subway tile in the background..

Ingredients for Yogurt Flatbread

Self-rising flour: You can buy self-rising flour in the grocery store, but rather than keep another bag of flour around, I like to make my own. To make your own, simply mix 1 ½ c flour (all-purpose or whole wheat), 2 tsp. baking powder, ¼ tsp. salt and you’ve just saved yourself an extra trip to the grocery store.

Plain yogurt: You definitely don’t want to get flavored yogurt; make sure it is plain. This recipe uses regular yogurt, which is more fluid than Greek yogurt.

Close up of yogurt flatbread wrapped in a white tea towel and a jar of plain yogurt on the side.

How to Make Flatbread with Yogurt and Flour

Simply mix the yogurt and self-rising flour using a paddle attachment on a stand mixer. If you don’t have a stand mixer, you can do this with a large spoon, and once it comes together, you can knead it by hand. Obviously, making it by hand will take longer. Once you’ve formed a dough ball, it may be a bit sticky. Lightly dust the dough with more flour and knead it a few times until it’s no longer sticky.

Divide the dough into 4-6 equal balls, depending on how you’re using the flatbread. I usually will divide it into four equal balls if I’m going to make personal flatbread pizzas. If I’m going more towards tacos, I’ll divide it into six equal balls. You’ll roll these balls out to their desired thickness or size.

Then you’ll heat a large skillet over medium-high heat and cook each tortilla one at a time in the dry skillet for about 1-2 minutes on each side. You’ll know when to flip the yogurt flatbreads when bubbles form all over the dough. If you’re using them for tacos, I like to serve immediately or keep them warm by wrapping them in aluminum foil until ready to serve.

If you’re making these for meal prep, then keep in mind it will only keep for about 2-3 days before they start to go stale. You can freeze the flatbreads, but freezing can alter the texture. If you want to try freezing, wrap the cooled flatbreads in aluminum foil and store them in a freezer bag for about one month in the freezer. Thaw overnight in the fridge and then use as usual when making flatbread pizza. If you’re using them for tacos, then I would heat them in a dry skillet for a few minutes on each side, just like you did when you initially made them.

Yogurt flatbread wrapped in a white tea towel on a white background with plain yogurt on the side.

How to Serve Yogurt Flatbreads

You can certainly make this to eat alongside food as a carb source like a dinner roll. Plus flatbread pizzas, tacos, wraps, etc. are all super tasty ways to enjoy them – the sky is the limit!

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Yogurt Flatbread Recipe

Close up of yogurt flatbread wrapped in a white tea towel and a jar of plain yogurt on the side.

This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.

  • Author: Melissa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 flatbreads 1x
  • Category: quick bread

Ingredients

Scale
  • 1 ½ cup self-rising flour
  • ¾ cup plain yogurt (not Greek)

Instructions

  1. In a stand-mixer bowl, add the self-rising flour (or flour, baking soda, and salt). Add the yogurt and mix with a paddle attachment until dough comes together into a sticky ball. 
  2. Lightly dust flour on a work surface and turn the dough out on the surface; knead the dough until the dough is smooth and no longer sticky, using more flour as needed to make dough smooth. 
  3. Divide dough into 4-6 equal balls. Roll each ball out flat to desired thickness or size. 
  4. Heat skillet over medium-high heat. Once the skillet is preheated, cook tortillas one at a time for 1-2 minutes or until lightly browned on each side. Tip: when the flatbread begins to get air bubbles, it’s a good time to flip.

Keywords: yogurt flatbread

Homemade Pepperoni Rolls with Peppers

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These pepperoni rolls are a fun twist on the original, made with an EASY homemade dough and rolled up with cheese, pepperoni, and bell peppers.

One of my favorite childhood foods is pepperoni rolls. I thought it was high time to make my own spin on the humble pepperoni roll by making my own dough and putting a slight twist on the classic with the addition of bell peppers.

What are Pepperoni Rolls?

If you grew up in western Pennsylvania or West Virginia, then you know what pepperoni rolls are. These are not to be confused with any pizza roll-type concoction as there is no sauce – only cheese, bread, and pepperoni, and they’re easy to make. As children, we sold them for school fundraisers and could buy them at the concession stands at sporting events. Some people make them homemade, and you can even find them in gas stations (not the good ones, though). My favorite kind are the ones that are golden brown on the outside and slightly doughy on the inside. 

Fun fact about pepperoni rolls is that they were created by Italian immigrants that came to work in the coal mines of West Virginia in the early 1900s. The Italian-American credited with creating pepperoni rolls was Giuseppe “Joseph” Argiro, who hailed from Calabria, Italy. This is the same region that my Italian great-great-grandparents emigrated from in the late 1800s.

Sliced pepperoni rolls showing the pepperoni, cheese, and peppers in side on a white background.

How to Make Pepperoni Rolls

What you’ll need to make the rolls:

  • Dough: You can buy pizza dough or make your own if you desire. There is a recipe for “two-ingredient” dough that I’ve seen lurking about on the internet that is used to make all sorts of things from pizza to bagels to garlic knots. It kind of sounds very diet-y by making a dough that is made of only self-rising flour and non-fat Greek yogurt, but it actually tastes good, and it’s super easy. So, I chose to use the famous “two-ingredient dough,” and I really like the flavor that the Greek yogurt yields. It reminds me of sourdough but easier to make. I didn’t use self-rising flour, so technically, it’s a “few extra ingredient dough.” My dough recipe calls for flour (all-purpose or whole wheat), baking powder, salt, Greek yogurt, and an egg. I have tried making the dough with whole fat, low fat, and non-fat Greek yogurt, and surprisingly the best texture and flavor comes from the non-fat. The fat makes the dough too tender, and it falls apart, so definitely stick with the non-fat yogurt if you’re going to use my dough recipe. 
  • Pepperoni: You can use whatever kind of pepperoni you desire – pork, beef, turkey, plant-based, etc. It’s your call, so whatever floats your boat. 
  • Mozzarella cheese: Shredded or a block sliced up works just fine. 
  • Sliced bell peppers: Traditionally, pepperoni rolls aren’t made with any fillings except cheese and meat, but I love the taste of sweet bell peppers. I used orange, red, and yellow peppers in mine. Feel free to throw in some spicy peppers, too, like jalapeno. 
  • Seasonings: I like to sprinkle the tops with Italian seasoning before popping them in the oven, and I also like a little dash of red pepper flake for a kick when serving. 
Close of up the pepperoni roll slices where you can see the pepperoni, cheese, and peppers inside on a white background.

Tips for Making this Pepperoni Roll Recipe

  • When rolling out your dough, try to make your dough into a rectangle so that you can easily roll all of your fillings into a nice, smooth log shape. Admittedly, I’m not very good at rolling my dough into perfect shapes, but my rolls still turned out just fine.
  • Seal the ends tightly. One of mine leaked some filling, so make sure those ends are tight!
  • I love eating these rolls hot or cold, and they make great meal prep for lunches or snacks. I made mine yesterday, and today I had a couple of slices for a quick bite on the go. They’d be a great addition to a school lunch, too!
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Pepperoni Rolls

Sliced pepperoni rolls with one intact pepperoni roll sitting on a white background with red pepper flakes and bell peppers scattered.

These pepperoni rolls are a fun twist on the original, made with an EASY homemade dough and rolled up with cheese, pepperoni, & bell peppers.

  • Author: Melissa
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4 pepperoni rolls 1x
  • Category: lunch, dinner, snack
  • Method: baking
  • Cuisine: Italian-American

Ingredients

Scale
  • 1 cup flour (all-purpose or whole wheat or a blend of both)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup non-fat Greek yogurt
  • 4 oz mozzarella, shredded or sliced
  • 4 oz. pepperoni
  • 1 1/3 – 2 cups bell peppers, chopped
  • 1 egg, beaten
  • Italian seasoning, for sprinkling
  • Red pepper flake, for serving (optional)

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 
  2. In a stand-mixer bowl, combine the flour, baking powder, and salt. Add the yogurt and mix with a paddle attachment until dough comes together into a sticky ball. 
  3. Lightly dust flour on a work surface and turn the dough out on surface, knead the dough until the dough is smooth and no longer sticky, using more flour as needed to make dough smooth. 
  4. Divide dough into 4 equal balls. Roll the each ball into a thin rectangle – it doesn’t have to be perfectly shaped. Divide mozzarella, pepperoni, and bell peppers between all the rectangles. Starting with a long side, roll the dough up tightly and pinch the seams and ends to seal. Place on the prepared baking sheet and brush with egg. Sprinkle each roll with Italian seasoning.
  5. Bake for 30-35 minutes. Let cool at least 15 minutes before cutting. Serve with red pepper flake. 

Keywords: Easy pepperoni rolls