Cheesy Beef Pepperoni Pizza Roll-Ups (Printable)
Golden, cheesy rolls stuffed with seasoned beef, pepperoni, and melted mozzarella—great for quick snacks or party bites.
# What You'll Need:
→ Meats
01 - 5 ounces ground beef
02 - 1.5 ounces pepperoni, about 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, 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 oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a skillet on medium. Add ground beef, season with salt, black pepper, garlic powder, and Italian herbs. Cook until browned and fully cooked, about 5 minutes. Remove from heat, drain any excess fat, and let cool slightly.
03 - Unroll pizza dough onto a lightly floured surface and shape into a rectangle approximately 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 - Evenly distribute the cooked beef, then arrange pepperoni slices over the sauce. Sprinkle mozzarella and Parmesan cheese on top.
06 - Starting from one long side, roll the dough up tightly into a log and pinch the seam to seal.
07 - Use a sharp knife to cut the log into 8 equal pieces. Place the pieces, cut side up, on the prepared baking sheet.
08 - Brush the tops with olive oil. Bake in preheated oven for 12 to 15 minutes, or until golden and cheese is bubbling.
09 - Allow roll ups to rest for 3 minutes before serving. Garnish with chopped fresh basil or parsley if desired. Serve with extra pizza sauce for dipping.
# Expert Tips:
01 -
- They bake up crispy outside and lusciously gooey inside, perfect for dunking in warm pizza sauce.
- Kids and adults both get excited to help roll, slice, and eat them, which makes prep feel more like play than work.
02 -
- If you skip letting the beef cool before adding it, the dough can get too steamy and won’t set right.
- I once forgot parchment, and the cheese baked right onto the pan—use parchment for painless release every time.
03 -
- Letting the rolled dough chill for 5 minutes before cutting gives cleaner slices and neater layers.
- A quick olive oil brush on the cut sides crisps the exposed edges beautifully, so every piece is snack perfection.