Cheesy Beef Pepperoni Roll Ups (Printable)
Crispy, cheesy roll ups filled with seasoned beef, pepperoni and gooey mozzarella—ready in 35 minutes.
# What You Need:
→ Meats
01 - 5 ounces ground beef
02 - 1.5 ounces pepperoni slices (approximately 12 pieces)
→ Dairy
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Dough
05 - 8 ounces 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 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, season with salt, pepper, garlic powder, and Italian herbs. Cook until beef is browned and fully cooked, about 5 minutes. Drain excess fat and allow beef to cool slightly.
03 - Unroll refrigerated pizza dough onto a lightly floured work surface, shaping into a 12 x 10 inch rectangle.
04 - Spread 1/2 cup pizza sauce evenly over dough, leaving a 3/4 inch border along the edges.
05 - Distribute cooked beef over the sauce. Evenly layer pepperoni slices. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
06 - Starting from a long side, tightly roll dough into a log and pinch the seam to seal.
07 - Cut the log into 8 equal pieces. Arrange pieces cut side up on the prepared baking sheet.
08 - Brush the tops of each roll up with olive oil.
09 - Bake in preheated oven for 12 to 15 minutes, until golden brown and cheese is bubbling.
10 - Let cool for 3 minutes before serving. Garnish with chopped basil or parsley if desired. Serve with extra pizza sauce for dipping.
# Expert Hints:
01 -
- The crust crisps up beautifully while the cheese inside melts into gooey perfection—it’s a little trick you’ll want to repeat.
- You can prep the filling ahead and bake just before guests arrive, so you’re not scrambling around last minute.
02 -
- I once rushed the dough and it tore when rolling—letting it sit out just five minutes made it much easier.
- If you pile on too much sauce, the centers stay soggy—lightly brushing on sauce avoids this and keeps the rolls crisp.
03 -
- Sprinkle the baking sheet lightly with cornmeal for an even crispier base.
- Slide the baked rolls under the broiler for one minute if you love a blistered cheesy top.