Cheesy Beef Pepperoni Roll Ups (Print View)
Crispy cheesy roll ups with seasoned beef, pepperoni, melted mozzarella and marinara for dipping.
# What You Need:
→ Meats
01 - 5 ounces ground beef
02 - 1.5 ounces pepperoni, sliced (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 ounces)
→ Vegetables & Sauce
06 - 1/2 cup pizza sauce, additional 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 - 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 browned and cooked through, about 5 minutes. Drain excess fat and allow to cool slightly.
03 - Roll out pizza dough on a lightly floured surface to form a 12 x 10 inch rectangle.
04 - Spread pizza sauce evenly over dough, leaving a 3/4 inch border. Evenly distribute cooked beef, then arrange pepperoni slices. Sprinkle with mozzarella and Parmesan cheese.
05 - Starting from a long side, roll the dough tightly into a log, pinching the seam to seal. Slice log into 8 equal pieces.
06 - Place pieces cut-side up on prepared baking sheet. Brush tops with olive oil.
07 - Bake in preheated oven for 12–15 minutes, or until golden brown and cheese is bubbly.
08 - Let cool for 3 minutes before serving. Garnish with fresh basil or parsley if desired. Serve with additional pizza sauce for dipping.
# Expert Hints:
01 -
- They’re basically pizza you can eat with your hands—no plates or forks needed, and somehow that makes them taste even better.
- It's hard to beat the combination of crispy dough, savory beef, and gooey cheese in every single bite.
02 -
- I once rolled the dough too tightly and the filling squeezed out—looser is better than perfect.
- Letting the ground beef cool before layering keeps the cheese from melting too soon and making the dough soggy.
03 -
- Give the dough a quick ten-minute rest before rolling to prevent tearing.
- A generous cheese sprinkle right on the cut edges creates that irresistible golden crust.