Pizza Rolls Beef Pepperoni (Printable)

Savory rolls filled with beef pepperoni, mozzarella, and tangy tomato sauce, baked to golden perfection.

# Ingredient List:

01 - 1 lb pizza dough (store-bought or homemade)

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)

07 - 1 tbsp olive oil

08 - ½ tsp garlic powder

09 - 2 tbsp chopped fresh parsley (optional)

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.

01 -

They come together faster than delivery arrives, even on your busiest weeknights
The filling stays perfectly sealed inside so you get that satisfying first bite every single time

02 -

Don't overload the sauce or the filling will leak out during baking—I learned this after making a giant cheesy mess on my oven floor once
Let the rolls cool for at least 5 minutes before serving, or the cheese will burn eager mouths

03 -

If your dough keeps shrinking back while rolling, let it rest for 10 minutes and try again—it just needs to relax
The serrated knife trick: use gentle sawing motions instead of pressing down to keep the rolls round and pretty