Cheesy Beef Pepperoni Roll Ups (Printable Version)
Crispy, cheesy roll ups with seasoned beef, pepperoni and melted mozzarella—ready in 35 minutes for parties or snacks.
# What You 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 - 1 can refrigerated pizza dough (8 oz)
→ Vegetables & Sauce
06 - 1/2 cup prepared 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)
# How-To:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a skillet over medium heat, add ground beef. Season with salt, pepper, garlic powder, and Italian herbs. Sauté until beef is fully browned, about 5 minutes. Drain any excess fat and let cool slightly.
03 - Unroll pizza dough on a lightly floured surface, shaping into a rectangle approximately 12 x 10 inches.
04 - Spread pizza sauce evenly over the dough, leaving a 3/4-inch border on all sides.
05 - Distribute the cooked ground beef over the sauce, arrange pepperoni slices evenly, and top with mozzarella and Parmesan cheeses.
06 - Tightly roll dough from the long side into a log. Pinch the seam to seal, then cut the roll into 8 even pieces.
07 - Place the cut rolls, cut side up, on the prepared baking sheet and brush the tops with olive oil.
08 - Bake in the preheated oven for 12 to 15 minutes, until the rolls are golden brown and the cheese is bubbly.
09 - Allow roll ups to cool for 3 minutes. Garnish with chopped basil or parsley if desired. Serve with extra pizza sauce for dipping.
# Expert Tips:
01 -
- No one can resist the gooey cheese ribboning out when you pull a roll up apart.
- These come together quickly, which means they're perfect for unexpected guests or lazy afternoons.
02 -
- Once, I skipped draining the beef—never again, unless you want puddles on your baking sheet!
- Baking on parchment rather than foil keeps the bottoms from sticking and breaking the rolls when you serve them.
03 -
- Grate your own cheese for creamier melting and better flavor.
- Roll the dough as tightly as you can to keep all that filling inside with every bite.