Beef Pepperoni Pizza Rolls

The smell of pepperoni baking has this way of stopping everyone in their tracks. I first made these rolls for a Super Bowl party years ago, expecting them to be just another appetizer among many. By halftime, the platter was empty and people were actually asking when I would make more.

Last winter my neighbor smelled these baking through our shared apartment wall and actually knocked on my door with a Tupperware container, hoping I might have extras. Now we have a standing arrangement where I make a double batch every Friday night.

Ingredients

• 1 lb pizza dough: Store bought works perfectly here, but if you have time for homemade dough it transforms these completely
• 1 cup pizza sauce: Spread it thin but do not skip it, the sauce creates that authentic pizza flavor in every bite
• 1 ½ cups shredded mozzarella: Low moisture mozzarella melts better without making the dough soggy
• 4 oz sliced beef pepperoni: Beef pepperoni has a deeper, richer flavor than turkey and crisps up beautifully
• ¼ cup grated Parmesan: This adds a sharp, salty kick that cuts through the rich mozzarella
• 1 tsp dried Italian herbs: Use whatever you have, but oregano and basil are non negotiable for that pizza shop taste
• 1 tbsp olive oil: Brushing the tops gives them that gorgeous golden finish
• ½ tsp garlic powder: Sprinkle this over the olive oil for an extra layer of flavor

Instructions

Get the oven ready:

Preheat your oven to 400 degrees and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Roll out the dough:

On a lightly floured surface, stretch your pizza dough into a rectangle about 12 by 10 inches, taking care not to tear it

Layer the sauce:

Spread the pizza sauce evenly over the dough, but leave about a half inch border around the edges so you can seal everything properly later

Add the cheese:

Sprinkle your mozzarella across the sauced dough, making sure it reaches the corners for even distribution

Arrange the pepperoni:

Lay the beef pepperoni slices over the cheese, overlapping slightly if needed, so every bite gets that meaty richness

Sprinkle with Parmesan and herbs:

Scatter the grated Parmesan and Italian herbs across the pepperoni for a flavor boost that carries through the baking

Roll it tight:

Starting from one long side, roll the dough into a tight log and pinch the seam firmly to seal everything inside

Slice into rolls:

Use a sharp knife to cut the log into 12 even pieces, about an inch thick, and place them cut side up on your prepared baking sheet

Add the finishing touches:

Brush the tops with olive oil and sprinkle with garlic powder so they bake up golden and fragrant

Bake until golden:

Bake for 16 to 18 minutes until the rolls are golden brown and you can see the cheese bubbling through the openings

Finish and serve:

Let them cool for just a couple of minutes, sprinkle with fresh parsley if you want some color, and serve them while they are still warm and the cheese is at its best

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My daughter now requests these for her birthday dinner instead of cake, and honestly I cannot blame her. There is something deeply satisfying about pulling apart warm, cheesy rolls that smell like a pizzeria.

Make Ahead Magic

You can assemble the entire log the night before, wrap it tightly in plastic, and keep it in the refrigerator. The next day, just slice and bake, adding an extra minute or two to account for the cold dough.

Freezing Instructions

After slicing but before baking, place the rolls on a baking sheet and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding about 5 minutes to the baking time.

Serving Suggestions

Set out small bowls of warm marinara and cool ranch for dipping, and watch which one disappears first. In my house it is always the ranch.

• Let guests add red pepper flakes if they like heat
• A sprinkle of extra Parmesan right after baking creates a salty crust
• These reheat beautifully at 350 degrees for about 5 minutes

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These pizza rolls have become my emergency contribution for everything from potlucks to late night study sessions. They are simple, satisfying, and somehow make everyone feel like they are getting something special.

Your Recipe Questions

→ Can I use a different type of pepperoni?

Yes, turkey or vegetarian pepperoni can be substituted for a lighter or meat-free option without sacrificing flavor.

→ How do I keep the rolls from becoming soggy?

Ensure the sauce layer is not too thick and the dough is rolled tightly. Baking at the right temperature helps achieve a crisp exterior.

→ Can I prepare these in advance?

You can assemble the rolls ahead of time and refrigerate before baking; just allow extra baking time if chilled.

→ What are good dipping sauces to serve with these rolls?

Extra pizza or marinara sauce, ranch, or a garlic-infused oil dip complement the rolls well.

→ Are there any nut allergens in the ingredients?

These rolls are nut-free, but always check ingredient labels for any cross-contamination warnings.

→ How can I add more vegetables to the filling?

Chopped bell peppers, onions, or olives can be added for extra flavor and texture inside the rolls.