Cheesy Beef Pepperoni Roll Ups (Printable)
Golden-baked roll ups stuffed with seasoned beef, pepperoni and gooey mozzarella, great for snacking.
# What You'll Need:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz 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 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 freshly ground black pepper, to taste
→ For Assembling
10 - 1 tablespoon olive oil
11 - 1 tablespoon chopped fresh basil or parsley, optional for garnish
# Directions:
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, pepper, garlic powder, and Italian herbs. Cook until beef is browned and cooked through, about 5 minutes. Drain excess fat and allow beef to cool slightly.
03 - Unroll pizza dough onto a lightly floured surface and shape into a rectangle about 12 x 10 inches.
04 - Evenly spread pizza sauce over dough, leaving a 3/4 inch border all around. Distribute cooked beef over sauce, layer with pepperoni slices, then top with mozzarella and Parmesan cheese.
05 - Starting at a long edge, roll dough tightly into a log. Pinch seam to seal. Slice into 8 equal pieces.
06 - Place roll ups cut-side up on prepared baking sheet. Brush tops with olive oil.
07 - Bake in preheated oven for 12 to 15 minutes until golden and cheese is bubbling.
08 - Allow to cool for 3 minutes. Garnish with basil or parsley if desired and serve with extra pizza sauce for dipping.
# Expert Tips:
01 -
- These roll ups transform pizza night into a shareable, portable treat that's impossible to resist hot from the oven.
- Between the crispy edges, gooey cheese, and punchy pepperoni, they disappear as quickly as you slice them.
02 -
- Try not to overload with too much sauce or cheese—otherwise, your roll ups may unravel when sliced (a mistake once resulted in a molten mess on my pan).
- Let the beef cool before adding the cheese or you’ll end up with all the cheese pooling out before baking.
03 -
- Chilling the filled log for ten minutes before slicing makes ultra-clean cuts and less ooze.
- A quick brush of olive oil on the sides as well as the tops gives you that bakery-style, crispy finish.