Cheesy Beef Pepperoni Pizza Rolls (Printable version)
Crispy, cheesy pizza roll-ups with seasoned ground beef, spicy pepperoni and gooey mozzarella—ready in 35 minutes.
# Ingredient List:
→ Meats
01 - 5 ounces ground beef
02 - 1.5 ounces 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 ounces)
→ 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)
# How to Make It:
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 dried Italian herbs. Cook until beef is browned and fully cooked, about 5 minutes. Drain any excess fat and let cool slightly.
03 - Unroll pizza dough onto a lightly floured surface and form into a rectangle, approximately 12 x 10 inches.
04 - Spread 1/2 cup pizza sauce evenly over the dough, leaving a 3/4 inch border on all sides.
05 - Evenly distribute the cooked ground beef over the sauce. Arrange pepperoni slices on top, followed by mozzarella and Parmesan cheese.
06 - Starting from a long side, tightly roll the dough into a log. Pinch the seam firmly to seal.
07 - Cut the log into 8 equal pieces. Place each roll cut-side up on the prepared baking sheet.
08 - Brush the tops with olive oil. Bake for 12 to 15 minutes or until golden brown and cheese is bubbling.
09 - Let roll ups cool for 3 minutes before serving. Garnish with chopped basil or parsley if desired and serve with additional pizza sauce for dipping.
# Expert Suggestions:
01 -
- They turn classic pizza flavors into perfectly hand-held bites, ideal for snacking or sharing in front of the TV.
- Cleanup is a breeze, and each roll feels like you made something special with surprisingly little effort.
02 -
- The first time, I made the rookie mistake of overfilling the dough—rolls split open and cheese oozed onto the baking sheet instead of staying inside.
- A light hand with the sauce is key; too much and the dough gets soggy before it even hits the oven.
03 -
- Give the dough a few minutes at room temp so it rolls easily and doesn’t snap back.
- Sprinkle a little cornmeal on your tray for crunchier bottoms—the secret to true pizzeria flair.