Cheesy Beef Pepperoni Pizza Rollups (Print View)
Golden, cheesy pizza rollups stuffed with seasoned beef and pepperoni—perfect for quick snacks or party bites.
# 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, for garnish (optional)
# Step-by-Step Directions:
01 - Preheat oven to 400°F (200°C) and 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 for about 5 minutes until browned and cooked through. Drain excess fat and set aside to cool slightly.
03 - Unroll refrigerated pizza dough onto a lightly floured surface, shaping into a rectangle approximately 12 x 10 inches.
04 - Spread half a cup of pizza sauce evenly over the dough, leaving a three-fourths inch border around the edges.
05 - Distribute cooked ground beef evenly over the sauce. Arrange pepperoni slices on top, then sprinkle with mozzarella and Parmesan cheese.
06 - Starting from a long side, roll dough up tightly into a log and pinch the seam to seal securely.
07 - Cut the dough log into 8 equal pieces and place them cut-side up on the prepared baking sheet.
08 - Brush the tops of the roll ups gently with olive oil.
09 - Bake in preheated oven for 12 to 15 minutes, until golden brown and cheese is bubbling.
10 - Allow to cool for 3 minutes. Garnish with fresh basil or parsley if desired, and serve with extra pizza sauce for dipping.
# Expert Suggestions:
01 -
- They're so easy to roll up, you won't even mind a floury countertop or two.
- Kids gobble them up, but adults always sneak in for seconds—trust me, the pepperoni aroma is a total draw.
02 -
- Trying to rush the rolling step led to leaky filling the first time—slower is better here.
- Letting the beef cool before assembling keeps the dough easier to handle and prevents sticking.
03 -
- Let the dough rest at room temperature for five minutes before rolling to prevent shrinking and tearing.
- Check the bottom of the rolls for a deep gold color to make sure they're crisp underneath (not just on top).