Beef Pepperoni Cheese Rolls (Print View)
Golden dough rolls filled with beef pepperoni and melted cheeses ideal for sharing.
# What You'll Need:
→ Dough
01 - 1 pound pizza dough, store-bought or homemade, room temperature
→ Filling
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded cheddar cheese
04 - 4 oz beef pepperoni slices, quartered
05 - 1/2 cup pizza sauce, plus extra for dipping
→ Topping
06 - 1 tablespoon olive oil
07 - 1 teaspoon dried Italian herbs (oregano, basil)
08 - 1 tablespoon grated Parmesan cheese
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out pizza dough into a 12x16 inch rectangle.
03 - Spread pizza sauce evenly over dough, leaving a 1/2 inch border around edges.
04 - Sprinkle mozzarella and cheddar cheeses evenly over sauce.
05 - Distribute quartered beef pepperoni slices evenly across cheese layer.
06 - Starting from a long edge, tightly roll up dough into a log. Pinch seam to seal.
07 - Using a sharp knife, cut log into 16 equal pieces.
08 - Arrange rolls cut-side up on prepared baking sheet, spacing slightly apart.
09 - Brush tops with olive oil and sprinkle with Italian herbs and Parmesan cheese.
10 - Bake for 16-18 minutes until golden brown and cheese is bubbling.
11 - Let cool for 5 minutes before serving. Serve with extra pizza sauce for dipping.
# Expert Suggestions:
01 -
- Everything you love about pizza in grabable form that disappears faster than you can bake them
- The dough stays pillowy soft while getting that gorgeous golden crunch on top
- Perfect for makeahead moments you can prep them in the morning and bake right before serving
02 -
- Cutting the rolls can squish them if your knife is not sharp so use a clean slicing motion
- Overfilling seems tempting but the cheese will leak out and burn on your baking sheet
03 -
- If the dough keeps shrinking back let it rest 10 minutes then roll again
- Use ungreased dental floss to slice the log cleanly without squishing the dough