Cheesy Beef Pepperoni Pizza Rolls (Printable)
Crispy, cheesy pizza roll ups with seasoned beef, pepperoni and melted mozzarella — ready in 35 minutes.
# What You’ll Need:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz sliced pepperoni (approximately 12 slices)
→ Dairy
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Dough
05 - 8 oz refrigerated pizza dough
→ 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)
# Steps:
01 - Set oven to 400°F. 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, breaking apart with a spoon, until the beef is fully browned, about 5 minutes. Drain excess fat and allow to cool slightly.
03 - Roll the pizza dough on a lightly floured surface into a 12 x 10 inch rectangle.
04 - Evenly spread the pizza sauce over the dough, leaving a 3/4 inch border around the edges.
05 - Distribute browned beef evenly over the sauce. Arrange pepperoni slices over beef, then sprinkle mozzarella and Parmesan cheese on top.
06 - Start at a long edge and roll the dough tightly into a log. Pinch the seam to seal. Slice the log into 8 equal pieces.
07 - Place the slices cut-side up on the prepared baking sheet.
08 - Use a pastry brush to lightly coat the tops with olive oil.
09 - Transfer to the oven and bake for 12 to 15 minutes, or until golden and cheese is bubbling.
10 - Allow to cool for 3 minutes. Garnish with chopped fresh basil or parsley if desired. Serve with extra pizza sauce for dipping.
# Expert Advice:
01 -
- They’re outrageously crispy on the outside, gooey inside, and fit perfectly in your hand—like pizza’s portable cousin.
- No one argues over toppings—each roll up is packed with melty cheese, savory beef, and pepperoni in every single bite.
02 -
- I once got impatient and sliced the rolls too thin—half my cheese escaped onto the pan, so stick to 8 hearty pieces.
- Letting the dough come fully to room temperature makes rolling much less stressful (and less likely to tear).
03 -
- Press gently when rolling the dough to avoid stretching it too thin (or tearing it).
- A final dusting of Parmesan right before baking creates an irresistible crust.