Pizza Rolls Beef Pepperoni

The smell of these pizza rolls baking takes me back to Friday nights when my dad would take over the kitchen. He was never much of a cook, but he had this one trick—turning store-bought dough into something that made the whole neighborhood stop by. Now I make them for my own kids, and the same magic happens.

Last Super Bowl, I made three trays of these and watched my brother-in-law accidentally eat six while standing at the counter. He kept insisting he was just quality testing. By the time I turned around, half the platter was gone and he was wiping Parmesan from his chin with zero regrets.

Ingredients

• 1 lb pizza dough: Store-bought works perfectly fine, but if you have time to make it from scratch, the texture becomes something extraordinary
• 1 cup pizza sauce: Spread it thin and leave a border—this was learned after a few too many soggy bottoms and leaking situations
• 1 ½ cups shredded mozzarella: Freshly grated cheese melts so much better than the pre-shredded stuff with its anti-caking coating
• 4 oz sliced beef pepperoni: Turkey pepperoni works too, but the beef version has that classic pizza parlor flavor everyone recognizes
• ¼ cup grated Parmesan: This little addition adds a salty depth that makes people wonder what your secret ingredient is
• 1 tsp dried Italian herbs: Oregano and basil are non-negotiable, but a pinch of red pepper flakes wakes everything up
• 1 tbsp olive oil: Brushed on top, this creates that golden bakery-style finish that makes them look professional
• ½ tsp garlic powder: Mix it into the oil for even distribution, or some bites will be overpoweringly garlicky
• 2 tbsp chopped fresh parsley: Optional, but that pop of green makes people think you tried harder than you actually did

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper—this saves you from scrubbing baked-on cheese later

Roll out the dough:

On a floured surface, stretch the dough into a 12x10 inch rectangle, letting it rest if it keeps snapping back

Layer the sauce:

Spread the sauce evenly, leaving a ½-inch border around the edges so nothing escapes during rolling

Add the cheese:

Sprinkle the mozzarella over the sauce, resisting the urge to go heavier or the rolls will not hold together

Arrange the pepperoni:

Place slices in an even layer, slightly overlapping them so every bite gets that meaty punch

Sprinkle the extras:

Scatter Parmesan and Italian herbs across the surface like you are seasoning a proper pizza

Roll it tight:

Starting from the long side, roll the dough into a firm log and pinch the seam firmly to seal everything inside

Slice into rolls:

Cut the log into 12 equal pieces using a sharp sawing motion—pressing down will squish the layers

Arrange for baking:

Place rolls cut-side up on the prepared sheet with some space between them so they can puff up beautifully

Add the finishing touches:

Brush each roll with olive oil and dust with garlic powder for that irresistible golden crust

Bake until golden:

Bake for 16-18 minutes until the tops are browned and you can see the cheese bubbling through the seams

Serve them up:

Let them cool for just a few minutes, sprinkle with parsley if you remembered to buy it, and watch them vanish

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These rolls became my go-to contribution to every potluck after the time I showed up with a store-bought platter and nobody touched it. Something about homemade dough and that first whiff of garlic and baking cheese makes people gather around the oven like it is a campfire.

Make-Ahead Magic

You can assemble the entire log, wrap it tightly in plastic, and refrigerate it overnight. The next day, just slice and bake fresh—the dough actually develops better flavor this way.

Freezing Instructions

After slicing, place the rolls on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-4 minutes to the cooking time.

Serving Suggestions

These are substantial enough to stand alone, but having a warm bowl of marinara on the side takes them to restaurant level. A light green salad with vinaigrette cuts through the richness perfectly.

• Set up a dipping station with ranch and spicy marinara
• Pair with ice-cold beer or soda for the ultimate comfort combo
• These reheat surprisingly well in a toaster oven the next day

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Make these once and they will become your emergency I need something impressive fast recipe. The best part is how customizable they are—swap the pepperoni for cooked sausage or add sautéed vegetables if you are feeling fancy.

Recipe FAQs

→ What type of dough works best for these rolls?

Pizza dough, either store-bought or homemade, provides the perfect soft yet sturdy base to hold the filling while baking.

→ Can I substitute beef pepperoni with other meats?

Yes, turkey or vegetarian pepperoni can be used for a lighter or meat-free alternative without sacrificing flavor.

→ How can I ensure the rolls bake evenly?

Slice the rolled dough into uniform pieces and space them slightly apart on the baking sheet to heat and brown evenly.

→ What herbs complement the flavors best?

Italian herbs like oregano and basil enhance the savory profile, blending well with mozzarella and pepperoni.

→ Are there recommended dipping options?

Extra pizza sauce or ranch dip pair wonderfully with these rolls, adding moisture and extra flavor.

→ How do I achieve a crispy top on the rolls?

Brushing the rolls with olive oil and sprinkling garlic powder before baking helps create a golden, crispy finish.