Cheesy Beef Pepperoni Pizza Rolls (Print version)
Golden, cheesy roll ups stuffed with seasoned beef, pepperoni and gooey mozzarella — ideal for quick snacks or parties.
# Ingredient List:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz pepperoni slices (approximately 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 and black pepper, to taste
→ For Assembling
10 - 1 tablespoon olive oil
11 - 1 tablespoon chopped fresh basil or parsley (optional, for garnish)
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add ground beef, season with salt, black pepper, garlic powder, and dried Italian herbs. Cook until browned and fully cooked, about 5 minutes. Drain excess fat and set aside to cool slightly.
03 - Roll out the pizza dough on a lightly floured surface to form a rectangle, approximately 12 x 10 inches.
04 - Spread pizza sauce evenly over the dough, leaving a 3/4 inch border around the edges.
05 - Distribute cooked beef evenly over the sauce, arrange pepperoni slices on top, then sprinkle with mozzarella and Parmesan cheese.
06 - Starting from a long side, roll the dough up tightly into a log and pinch the seam to seal. Cut into 8 equal pieces.
07 - Place roll ups cut-side up on prepared baking sheet. Brush tops with olive oil.
08 - Bake for 12 to 15 minutes until golden brown and the cheese is melted and bubbly.
09 - Allow to cool for 3 minutes. Garnish with fresh basil or parsley if desired. Serve with additional pizza sauce for dipping.
# Expert Advice:
01 -
- They're the kind of hand-held, cheesy bites you'll want to sneak before anyone else grabs them.
- Cleanup is blissfully simple and you can prep them ahead for any occasion where a crowd might gather unexpectedly.
02 -
- I once overloaded with sauce and the rolls leaked—less is more for tidy, crisp spirals.
- Layering cheese between beef and pepperoni prevents the dough from getting soggy and locks in all that stretchiness.
03 -
- Lining the tray with parchment makes clean up far less stressful (no more chiseling baked cheese off your pan).
- Brushing on olive oil at the end instead of the beginning keeps the rolls from getting too dark too soon.