Beef Pepperoni Pizza Rolls (Print Version)

Cheesy rolls filled with beef pepperoni, mozzarella, and tomato sauce, baked golden and perfect for gatherings.

# What You'll Need:

01 - 1 lb pizza dough (store-bought or homemade)

02 - 1 cup pizza sauce or marinara sauce

03 - 1 ½ cups shredded mozzarella cheese

04 - 4 oz sliced beef pepperoni

05 - ¼ cup grated Parmesan cheese

06 - 1 tsp dried Italian herbs (oregano, basil)

07 - 1 tbsp olive oil

08 - ½ tsp garlic powder

09 - 2 tbsp chopped fresh parsley (optional)

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - On a lightly floured surface, roll out pizza dough to a rectangle about 12x10 inches.

03 - Spread pizza sauce evenly over the dough, leaving a ½-inch border.

04 - Sprinkle mozzarella cheese evenly over the sauce.

05 - Arrange beef pepperoni slices evenly on top of the cheese.

06 - Sprinkle with Parmesan and Italian herbs.

07 - Starting from one long side, roll up the dough tightly into a log. Pinch the seam to seal.

08 - Using a sharp knife, slice the log into 12 even pieces.

09 - Place rolls cut-side up on the prepared baking sheet, spacing slightly apart.

10 - Brush tops with olive oil and sprinkle with garlic powder.

11 - Bake for 16-18 minutes, or until golden brown and cheese is bubbling.

12 - Cool slightly, sprinkle with parsley if desired, and serve warm.

01 -

These disappear faster than delivery pizza, and they are faster and cheaper than ordering takeout
The beef pepperoni gets crispy and concentrated in the oven, creating these little pockets of salty perfection that store bought cannot match

02 -

Resist the urge to overload the filling, or the rolls will burst open during baking and make a mess
Let the log rest for 5 minutes before slicing to prevent the filling from squishing out

03 -

Dental floss makes the cleanest cuts through the dough log without squishing the filling
Chilling the dough in the fridge for 15 minutes before rolling makes it easier to handle