Pizza Rolls Beef Pepperoni

The first time I made these pizza rolls was actually by accident. I'd planned to make a traditional pizza but my dough tore while stretching it, and rather than start over, I decided to roll it up with the toppings anyway. My family couldn't stop talking about them, and now they request these more than any regular pizza I've ever made.

Last football Sunday, I made three batches and they disappeared before the first quarter even ended. My brother-in-law confessed he ate six of them standing at the counter while pretending to help me arrange everything on platters.

Ingredients

• Pizza dough: Store-bought works beautifully here, but if you have time to make homemade dough, the flavor and texture will be next level
• Pizza sauce: Look for a thick, not too watery sauce to prevent soggy rolls, and apply it sparingly near the edges
• Mozzarella cheese: Shred it yourself from a block for better melting, pre-shredded cheese has anti-caking agents that can affect the texture
• Beef pepperoni: Thin slices work best, and if you can find pepperoni that curls when cooked, it adds great texture
• Parmesan cheese: This adds a salty depth that balances the mild mozzarella
• Italian herbs: Dried herbs work best here since fresh ones might burn in the high heat oven
• Olive oil and garlic powder: This simple topping creates that irresistible garlic-knot style finish

Instructions

Preheat and prepare:

Get your oven to 400F and line a baking sheet with parchment paper, making sure the paper is large enough to hold all twelve rolls with some space between them

Roll out the dough:

On a lightly floured surface, roll your dough into a 12x10 inch rectangle, taking care to keep the thickness even so the rolls cook uniformly

Layer the sauce and cheese:

Spread the pizza sauce evenly, leaving a half-inch border, then sprinkle the mozzarella in a single layer for consistent cheese in every bite

Add the pepperoni:

Arrange the beef pepperoni slices across the cheese, overlapping slightly if needed, then finish with Parmesan and the dried Italian herbs

Roll and seal:

Starting from a long side, roll the dough tightly into a log, then pinch the seam firmly to seal it completely

Slice into rolls:

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

Brush and season:

Lightly brush the tops with olive oil using a pastry brush, then sprinkle evenly with garlic powder for that savory finish

Bake until golden:

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

Finish and serve:

Let them cool for just a few minutes, sprinkle with fresh parsley if you like, and serve them while they are still warm

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These have become my go-to whenever I need to bring something to a potluck or game night. There is something so satisfying about watching people pull apart that beautiful spiral and get that first hit of steam and smell the pepperoni.

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 the baking time if the dough is very cold.

Freezing Instructions

After slicing the rolls, freeze them individually on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400F for 20 to 22 minutes, no thawing needed.

Serving Suggestions

These are fantastic on their own, but having warm marinara or cool ranch on the side takes them over the top. I like to set out a few small dipping bowls and let people choose their favorite.

• Try adding a pinch of red pepper flakes to the sauce for some heat
• A light dusting of everything bagel seasoning instead of garlic powder is amazing
• For extra color, add some finely chopped fresh basil after baking

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Whether it is a Tuesday night dinner or a party spread, these pizza rolls never fail to bring everyone to the table. Hope they become a regular in your rotation too.

Recipe FAQs

→ What type of dough works best for pizza rolls?

Store-bought or homemade pizza dough rolled into a thin rectangle creates the ideal base for soft, chewy rolls.

→ Can I substitute beef pepperoni with other options?

Yes, turkey pepperoni or vegetarian alternatives provide lighter or meat-free variations without compromising flavor.

→ How do I ensure cheese melts evenly inside the rolls?

Evenly spreading shredded mozzarella over the sauce before rolling helps achieve consistent melt and gooey texture.

→ What are good toppings to add on top before baking?

Brushing olive oil and sprinkling garlic powder on top enhances browning and adds subtle flavor.

→ How can I add extra flavor to the filling?

Incorporating Italian herbs like oregano and basil along with Parmesan cheese brightens the filling with aromatic notes.

→ What is the ideal baking temperature and time?

Baking at 400°F (200°C) for 16-18 minutes yields golden rolls with bubbly, melted cheese inside.