Cheesy Beef Pepperoni Roll Ups (Print Version)
Golden roll ups filled with seasoned beef, pepperoni, and melted cheeses — ready in 35 minutes.
# What You Need:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz (about 12 slices) pepperoni
→ Dairy
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Dough
05 - 1 can (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)
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add ground beef, season with salt, pepper, garlic powder, and Italian herbs. Cook until beef is browned and cooked through, about 5 minutes. Drain excess fat and let cool slightly.
03 - Roll pizza dough on a lightly floured surface into a rectangle, about 12 x 10 inches.
04 - Distribute pizza sauce evenly over the dough, leaving a 3/4 inch border around the edges.
05 - Scatter cooked beef over the sauce, then arrange pepperoni slices evenly on top. Sprinkle with mozzarella and Parmesan cheese.
06 - Starting from a long side, roll up tightly into a log. Pinch the seam to seal. Slice the log into 8 equal pieces.
07 - Place each piece, cut side up, on the prepared baking sheet. Brush tops with olive oil.
08 - Bake in preheated oven for 12 to 15 minutes, until golden brown and cheese is bubbling.
09 - Cool for 3 minutes. Garnish with chopped fresh basil or parsley if desired. Serve with extra pizza sauce for dipping.
# Expert Tips:
01 -
- You get the classic flavors of pizza in a fun-to-eat roll up that makes gathering around the kitchen feel spontaneous.
- Even picky eaters can't resist the melted cheese and pepperoni, which means you won't be stuck with leftovers.
02 -
- Don't overfill the dough—if you do, the cheese escapes and the rolls unravel halfway through baking.
- Letting the beef cool slightly before adding ensures the dough doesn’t turn gummy from steam.
03 -
- Use parchment paper liberally—any runaway cheese peels right off, and cleanup is a breeze.
- Shredding cheese fresh makes for stretchier, gooier middles that really pack a punch.