Cheesy Beef Pepperoni Roll Ups (Printer-Friendly)
Crispy, cheesy roll ups with seasoned beef, pepperoni and melted mozzarella—ready in 35 minutes for parties or snacks.
# 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 black pepper, to taste
→ For Assembling
10 - 1 tablespoon olive oil
11 - 1 tablespoon chopped fresh basil or parsley (optional, for garnish)
# How To Make It:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Warm a skillet over medium heat. Add ground beef, season with salt, pepper, garlic powder, and Italian herbs. Sauté until browned and fully cooked, about 5 minutes. Drain excess fat and let cool slightly.
03 - Roll out refrigerated pizza dough on a lightly floured surface into a rectangle approximately 12 x 10 inches.
04 - Evenly spread pizza sauce over the rolled-out dough, leaving a 3/4-inch border around the edges.
05 - Distribute cooked beef over the sauce, lay pepperoni slices evenly, then layer with mozzarella and Parmesan cheese.
06 - Starting from a long side, roll dough up tightly into a log. Pinch the seam to seal.
07 - Cut the log into 8 equal pieces and arrange them cut-side up on the prepared baking sheet.
08 - Brush olive oil onto the tops of each roll up.
09 - Bake for 12–15 minutes or until golden brown and cheese is bubbling.
10 - Let cool for 3 minutes. Garnish with fresh basil or parsley, if desired. Serve with additional warm pizza sauce for dipping.
# Helpful Hints:
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.