Beef Pepperoni Pizza Rolls (Printable Version)

Golden dough filled with beef pepperoni, melty mozzarella, and zesty tomato sauce—great as a snack or appetizer.

# What You Need:

→ Dough

01 - 1 lb pizza dough, store-bought or homemade

→ Filling

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)

→ Topping

07 - 1 tbsp olive oil
08 - ½ tsp garlic powder
09 - 2 tbsp chopped fresh parsley

# How to Make It:

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.

# Expert Advice:

01 -
  • Theyre somehow more addictive than regular pizza and the handheld factor makes them dangerous
  • The beef pepperoni gets crispy in the oven creating these tiny salty pockets of joy
  • You can prep them ahead and pop them in the oven when friends arrive looking starving
02 -
  • Dough that's too cold will fight you when rolling so let it sit out for 20 minutes first
  • Overfilling seems like a good idea until cheese explodes and burns on your baking sheet
  • Let them cool for literally five minutes or the molten cheese will teach you a painful lesson
03 -
  • Use unflavored dental floss to slice the log cleanly without squishing the dough
  • Place a baking sheet on the rack below to catch any cheese overflow
  • Brush the cut edges with a little oil to prevent them from drying out

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