Cheesy Beef Pepperoni Roll Ups (Print Version)
Crispy, cheesy roll ups filled with seasoned beef, pepperoni and gooey mozzarella—ready in about 35 minutes.
# What You'll Need:
→ 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 pepper, to taste
→ For Assembling
10 - 1 tablespoon olive oil
11 - 1 tablespoon chopped fresh basil or parsley (optional, for garnish)
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add ground beef, season with salt, pepper, garlic powder, and dried Italian herbs. Cook, stirring, until beef is browned and fully cooked, about 5 minutes. Drain excess fat and let cool slightly.
03 - Roll pizza dough onto a lightly floured surface, forming a 12 x 10 inch rectangle.
04 - Spread pizza sauce evenly over dough, leaving a 3/4 inch border around the edges. Distribute cooked ground beef evenly over sauce, layer with pepperoni slices, and sprinkle mozzarella and Parmesan cheeses on top.
05 - Roll the dough up tightly from the long side to form a log. Pinch the seam to seal. Slice the log into 8 equal pieces.
06 - Place roll ups cut-side up on prepared baking sheet. Brush tops with olive oil.
07 - Bake for 12–15 minutes or until golden brown and cheese is melted and bubbly.
08 - Allow roll ups to cool for 3 minutes. Garnish with fresh basil or parsley if desired. Serve warm with extra pizza sauce for dipping.
# Expert Advice:
01 -
- The melty, savory cheese pull when you bite in feels like a comforting pizzeria moment at home.
- You get all the flavors of classic pizza, wrapped into a portable, crowd-pleasing snack that never lingers on the plate for long.
02 -
- Ignoring the dough’s need to rest before rolling will almost always lead to tearing—that little wait makes shaping a breeze.
- Letting the beef cool a bit prevents a limp, soggy middle and keeps the roll ups fluffy and satisfying.
03 -
- Always brush with olive oil for a golden, bakery-style finish—dry tops won’t cut it.
- Cut the log with a serrated knife using gentle sawing to keep those spiral layers intact and pretty.