Cheesy Beef Pepperoni Roll Ups (Printable Version)
Crispy, cheesy roll ups stuffed with seasoned beef, pepperoni and melted mozzarella — quick party-friendly snack.
# 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 - 8 oz 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)
# How to Make It:
01 - Preheat oven to 400°F (200°C). 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 fully cooked, about 5 minutes. Drain excess fat and allow to cool slightly.
03 - Unroll the pizza dough on a lightly floured surface and shape into a 12 x 10-inch rectangle.
04 - Spread pizza sauce evenly over the dough, leaving a 3/4-inch border. Distribute the cooked beef across the sauce, then arrange pepperoni slices. Sprinkle mozzarella and Parmesan cheese evenly over the top.
05 - Start from a long edge and roll the dough up tightly into a log. Pinch the seam to seal. Slice the log into 8 equal portions.
06 - Place the pieces, cut side up, onto the prepared baking sheet. Brush the tops with olive oil.
07 - Bake for 12 to 15 minutes 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 Insights:
01 -
- If you’ve ever wished pizza was easier to share, these bite-size roll ups are your answer.
- They’re insanely easy to tweak based on whatever cheese or meat you have lounging in the fridge.
02 -
- Don’t overload with sauce—too much makes them fall apart, which I learned after my first gooey disaster.
- Letting the beef cool a bit before layering helps avoid soggy dough and makes slicing much easier.
03 -
- Cut with a very sharp, thin-bladed knife for clean and beautiful spirals.
- Brushing the tops with olive oil before baking is the secret to that irresistible, glossy crunch.