Cheesy Beef Pepperoni Pizza Rolls (Print version)
Crispy, cheesy roll ups stuffed with seasoned beef, pepperoni and melted mozzarella—ready in 35 minutes.
# What you need:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz sliced pepperoni (about 12 slices)
→ Dairy
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Dough
05 - 1 can refrigerated pizza dough (8 oz)
→ Vegetables & Sauce
06 - 1/2 cup pizza sauce, plus extra for dipping
→ Spices & Seasonings
07 - 1/2 teaspoon dried Italian herbs
08 - 1/4 teaspoon garlic powder
09 - Salt, to taste
10 - Black pepper, to taste
→ For Assembling
11 - 1 tablespoon olive oil
12 - 1 tablespoon chopped fresh basil or parsley (optional, for garnish)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add ground beef and season with salt, black pepper, garlic powder, and Italian herbs. Cook until beef is browned and cooked through, about 5 minutes. Drain any excess fat and set aside to cool slightly.
03 - Unroll refrigerated pizza dough on a lightly floured surface. Shape into a 12 x 10 inch rectangle.
04 - Spread pizza sauce evenly over the dough, leaving a 3/4 inch border around the edges.
05 - Distribute the cooked ground beef evenly over the sauce, followed by pepperoni slices. Sprinkle mozzarella and Parmesan cheese over the top.
06 - Starting from a long side, roll the dough up tightly into a log. Pinch the seam gently to seal.
07 - Cut the roll into 8 equal pieces. Arrange cut-side up on the prepared baking sheet, spacing them slightly apart.
08 - Brush tops lightly with olive oil using a pastry brush.
09 - Bake in the preheated oven for 12–15 minutes, until golden brown and the cheese is bubbling.
10 - Allow roll ups to cool for 3 minutes. Garnish with fresh basil or parsley if desired and serve with extra pizza sauce for dipping.
# Expert advice:
01 -
- It delivers all the flavors of pizza, but with the added fun of eating them in warm, dippable spirals.
- Nobody can resist the golden edges, cheesy pull, or zesty pepperoni tucked inside each bite.
02 -
- The first time I didn’t drain the beef, I wound up with soggy-bottomed roll ups nobody wanted to revisit.
- Rolling the dough too tightly can squeeze the cheese right out—gentle but firm does the trick.
03 -
- If your dough feels resistant and shrinks as you roll, let it rest for 10 minutes and try again—it’ll be much easier to shape.
- A tiny pinch of chili flakes in the beef brings out the pepperoni’s flavor and adds a welcome kick.