Cheesy Beef Pepperoni Pizza Roll-Ups (Printable View)
Crispy, cheesy roll-ups with seasoned beef, pepperoni, and gooey mozzarella — ready in about 35 minutes.
# What You'll Need:
→ Meats
01 - 5 oz ground beef
02 - 1.5 oz 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 pizza sauce, plus extra for dipping
→ Spices & Seasonings
07 - 1/2 teaspoon dried Italian herbs
08 - 1/4 teaspoon garlic powder
09 - Salt, to taste
10 - Black pepper, to taste
→ For Assembling
11 - 1 tablespoon olive oil
12 - 1 tablespoon chopped fresh basil or parsley (optional, for garnish)
# How-To Steps:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add ground beef, season with salt, black pepper, garlic powder, and dried Italian herbs. Cook for about 5 minutes, breaking up the meat, until fully browned. Drain excess fat and let cool slightly.
03 - Roll out the pizza dough onto a lightly floured surface into a rectangle about 12 x 10 inches.
04 - Spread 1/2 cup pizza sauce evenly over the dough, leaving a 3/4 inch border on all sides.
05 - Distribute the cooked ground beef evenly over the sauce. Arrange pepperoni slices on top. Sprinkle shredded mozzarella and grated Parmesan evenly over the meats.
06 - Starting from one long side, roll the dough up tightly into a log and pinch the seam to seal.
07 - Using a sharp knife, slice the log into 8 equal pieces. Place pieces cut-side up on the prepared baking sheet.
08 - Brush the tops of the roll ups with olive oil. Bake in the preheated oven for 12 to 15 minutes, until golden brown and the cheese is bubbling.
09 - Allow the roll ups to cool for 3 minutes. Garnish with fresh basil or parsley if desired. Serve warm with extra pizza sauce for dipping.
# Expert Advice:
01 -
- This is the kind of snack that disappears so fast you have to stash a roll for yourself.
- Every bite delivers gooey cheese, savory beef, and that pepperoni kick we all secretly crave.
02 -
- Trying to slice the log with a dull knife only squashes the filling out—always use a sharp blade.
- Letting the beef cool before layering prevents steam from making the dough soggy.
03 -
- Pressing the edge of the dough log firmly is the trick to keeping them closed during baking.
- Brushing with olive oil just before baking gives maximum golden color and crunch.