Pizza Rolls Beef Pepperoni Cheese

My teenage nephew walked into the kitchen last weekend announcing he was starving, and I had a pound of pizza dough staring back at me from the counter. Ten minutes later, we were both sprinkling pepperoni and cheese like we were running a pizzeria.

I made these for a Super Bowl party three years ago and my friend Sarah actually asked if she could take the leftovers home. There were no leftovers.

Ingredients

• 1 pound pizza dough: Room temperature dough is easier to work with, and honestly, store bought works beautifully here
• 1 cup shredded mozzarella cheese: The classic melt that stretches beautifully
• 1/2 cup shredded cheddar cheese: Adds a little sharpness that cuts through the richness
• 4 oz beef pepperoni slices: Quarter them so you get pepperoni in every bite
• 1/2 cup pizza sauce: Spread thin so your dough doesnt get soggy
• 1 tablespoon olive oil: For that gorgeous golden finish
• 1 teaspoon dried Italian herbs: Oregano and basil bring that pizza shop aroma
• 1 tablespoon grated Parmesan cheese: Totally optional but adds a salty finish

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Roll out the dough:

On a lightly floured surface, stretch it into a 12x16 inch rectangle, working slowly if it springs back

Layer the flavors:

Spread sauce within half an inch of edges, then add both cheeses and the pepperoni pieces

Roll and seal:

Tighten from the long edge into a log and pinch the seam really well so nothing escapes

Make the rolls:

Cut into 16 equal pieces and arrange them cut side up on your prepared sheet

Finish and bake:

Brush with olive oil, sprinkle with herbs and Parmesan, then bake 16 to 18 minutes until golden

Let them rest:

Cool for 5 minutes so the cheese sets slightly and they are easier to handle

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My daughter now requests these for every sleepover, and her friends think I am some kind of kitchen wizard.

Make Ahead Magic

You can assemble these a day before baking, cover tightly, and keep them in the refrigerator. Just add a couple minutes to the baking time since they will be cold going in.

Cheese Choices

Provolone adds a fantastic smokiness, and I have even used a Mexican blend when that was what I had in the fridge. The key is sticking to cheeses that melt well.

Serving Ideas

These shine alongside a crisp green salad to balance the richness. They also work beautifully as part of a game day spread with wings and veggies.

• Warm extra pizza sauce in the microwave for easy dipping
• Garlic butter brushed on top after baking adds another layer of flavor
• Sprinkle fresh parsley right before serving for a pop of color

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Hope these bring as much joy to your table as they have to mine.

Your Recipe Questions

→ Can I prepare the dough from scratch?

Yes, using homemade pizza dough adds freshness but store-bought dough works well for convenience.

→ What baking temperature ensures the best texture?

Baking at 400°F (200°C) yields a golden, crispy exterior while melting the cheeses inside.

→ How can I add variety to the filling?

Incorporate chopped bell peppers, olives, or sautéed onions for extra flavor and texture.

→ Is it possible to make these ahead of time?

Yes, prepare and refrigerate the rolls, then reheat in a 350°F (175°C) oven for 8–10 minutes before serving.

→ What sauces pair well for dipping?

Extra pizza sauce is classic, but ranch or garlic dip also complement the flavors nicely.

→ Can I substitute beef pepperoni with other options?

Turkey or vegetarian pepperoni are good alternatives for lighter or meat-free versions.