Cheesy Beef Pepperoni Roll Ups (Printer-friendly)
Crispy cheesy roll ups with seasoned beef, pepperoni, melted mozzarella and marinara for dipping.
# 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)
# Method:
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, black pepper, garlic powder, and Italian herbs. Cook until browned and fully cooked, about 5 minutes. Drain excess fat and allow to cool slightly.
03 - Roll out pizza dough on a lightly floured surface into a 12 x 10-inch rectangle.
04 - Spread pizza sauce evenly over the dough, leaving a 3/4-inch border. Distribute cooked beef across the sauce, arrange pepperoni slices on top, and sprinkle with mozzarella and Parmesan cheese.
05 - Starting at a long edge, tightly roll the dough into a log and pinch the seam to seal. Cut into 8 equal pieces.
06 - Place roll ups cut side up on the prepared baking sheet. Brush tops with olive oil.
07 - Bake in the oven for 12 to 15 minutes, or until the tops are golden brown and the cheese is bubbling.
08 - Cool for 3 minutes. Garnish with fresh basil or parsley if desired. Serve with additional pizza sauce for dipping.
# Expert Tips:
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.