Name: Beef Pepperoni Pizza Rolls
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 4 h 5 min
Yield: 24-30 rolls
Ingredients: 1 cup (240ml) warm water (105-115°F); 1 tablespoon granulated sugar; 2 ¼ teaspoons active dry yeast; 2 ½ to 3 cups (300-360g) all-purpose flour, plus more for dusting; 2 tablespoons olive oil, plus more for greasing; 1 teaspoon salt; 1 pound (450g) lean ground beef (90/10 or 85/15); 1 small yellow onion, finely diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2-3 tablespoons water or beef broth (if needed); ½ cup (120ml) marinara or pizza sauce; 4 ounces (115g) mini beef pepperoni slices, or regular quartered; 1 ½ cups (170g) shredded low-moisture mozzarella cheese; ½ cup (55g) shredded provolone cheese (optional); 2 tablespoons grated Parmesan cheese (optional); 1 large egg, whisked with 1 tablespoon water (for egg wash); Optional: Dried Italian seasoning or fresh chopped parsley

Beef Pepperoni Pizza Rolls – just hearing those words can conjure up images of crispy exteriors, molten cheese, and a tantalizing blend of savory beef and zesty pepperoni. Are you ready to elevate your snack game, revolutionize your party appetizers, or simply treat yourself to a culinary delight that hits all the right notes? I certainly am, and I’m thrilled to share my ultimate recipe for these irresistible handheld wonders.

While the concept of pizza itself dates back centuries, evolving from flatbreads in ancient civilizations to the beloved Neapolitan dish we know today, the “pizza roll” is a distinctly American innovation, born from a desire for convenience and bite-sized deliciousness. It’s the perfect fusion of classic Italian-American flavors packed into an easy-to-eat format. People absolutely adore this dish because it masterfully combines the hearty, robust flavor of seasoned beef with the distinct, spicy kick of pepperoni, all enveloped in warm, stretchy mozzarella and a rich tomato sauce, encased in a perfectly golden crust. It’s a symphony of textures and tastes in every single bite!

The Ultimate Game-Day Snack Awaits!

Whether you’re hosting a gathering, looking for a quick yet satisfying lunch, or need the ultimate game-day snack, these Beef Pepperoni Pizza Rolls are guaranteed to be a crowd-pleaser. They offer that comforting, familiar pizza taste in an exciting, dippable package, making them an instant hit for all ages and occasions. Get ready to impress!

Ingredients:

For the Homemade Pizza Dough:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- 2 ½ to 3 cups (300-360g) all-purpose flour, plus more for dusting
- 2 tablespoons olive oil, plus more for greasing the bowl
- 1 teaspoon salt
For the Savory Beef Filling:
- 1 pound (450g) lean ground beef (I usually opt for 90/10 or 85/15)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons water or beef broth (if needed to prevent dryness)
For Assembly & Topping:
- ½ cup (120ml) marinara or your favorite pizza sauce
- 4 ounces (115g) mini pepperoni slices, or regular pepperoni quartered
- 1 ½ cups (170g) shredded low-moisture mozzarella cheese
- ½ cup (55g) shredded provolone cheese (optional, but I find it adds a lovely depth)
- 2 tablespoons grated Parmesan cheese (optional, for sprinkling)
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
- Optional: Dried Italian seasoning or fresh chopped parsley for garnish

Preparing the Dough for Your Beef Pepperoni Pizza Rolls

Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water and granulated sugar. Stir gently until the sugar dissolves. Sprinkle the active dry yeast over the top of the water. Let this mixture sit undisturbed for 5-10 minutes. You’ll know your yeast is active and happy when it becomes foamy and bubbly on the surface. This “blooming” process is crucial; if it doesn’t foam, your yeast might be old or the water temperature was off, and it’s best to start again. Trust me on this, a good dough starts with good yeast!
Combine Dry Ingredients: In a separate medium bowl, whisk together 2 ½ cups of the all-purpose flour and the salt. I always like to keep a little extra flour on hand, as humidity and various brands can affect how much flour your dough truly needs.
Mix Wet into Dry: Once your yeast is beautifully bloomed, pour in the 2 tablespoons of olive oil. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer on low speed. Continue mixing until a shaggy, somewhat sticky dough forms. At this stage, it might look a little rough, but that’s perfectly normal!
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or with a stand mixer for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky. As you knead, you’ll feel the dough transform from a sticky mess into a wonderfully pliable, soft ball. If it feels too sticky, add flour one tablespoon at a time; if it feels too stiff, add a tiny bit of water. This kneading process is essential for developing the gluten structure, which gives your Beef Pepperoni Pizza Rolls their delightful chewy texture. I find kneading by hand quite therapeutic, but a stand mixer certainly speeds things up.
First Rise: Lightly oil a clean large bowl with a little olive oil. Place the kneaded dough ball into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot (like a slightly warmed oven that’s turned off, or near a sunny window) for 1 to 1 ½ hours, or until the dough has doubled in size. This first rise allows the yeast to work its magic, creating those lovely air pockets.
Punch Down: Once the dough has doubled, gently punch it down to release the accumulated gases. This redistributes the yeast and helps create a finer, more even crumb in the final product.
Second Rise (Optional but Recommended): While some recipes skip this, I highly recommend a quick second rise for an even better texture. Briefly knead the dough again for about 30 seconds, reshape it into a ball, return it to the oiled bowl, cover, and let it rise again for another 30-45 minutes. This extra step truly enhances the dough’s airy quality and makes for an even more satisfying Beef Pepperoni Pizza Roll.

Crafting the Savory Beef Filling for Your Pizza Rolls

Brown the Beef: In a large skillet or frying pan, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s completely browned and no pink remains. This usually takes about 5-7 minutes.
Drain Excess Fat: Once the beef is fully cooked, carefully drain any excess fat from the skillet. This step is incredibly important for preventing your pizza rolls from becoming greasy and soggy. Nobody wants a greasy pizza roll!
Sauté Aromatics: Reduce the heat to medium. Add the finely diced yellow onion to the skillet with the browned beef. Cook for about 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.
Build Flavor: Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if you’re using them). Cook, stirring constantly, for 2-3 minutes. This allows the tomato paste to darken slightly and develop a richer, more concentrated flavor. Season generously with salt and freshly ground black pepper to your liking.
Simmer (Optional, for deeper flavor): If the mixture appears too dry, you can add 2-3 tablespoons of water or beef broth. Stir well and let it simmer for a few minutes until the liquid has mostly evaporated. The goal here is a moist, flavorful filling that’s not overly wet, which could compromise your dough during assembly. A well-seasoned, perfectly cooked beef filling is a key component to truly outstanding Beef Pepperoni Pizza Rolls.
Cool Completely: Transfer the cooked beef filling to a separate bowl or plate and spread it out slightly to help it cool faster. It’s crucial that the filling is completely cooled to room temperature before you use it in the pizza rolls. Using hot or even warm filling can cause the cheese to melt prematurely and the dough to become difficult to work with. I usually make my filling an hour or two in advance, or even the day before.

Assembling Your Delicious Beef Pepperoni Pizza Rolls

Preheat Oven & Prep Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Prepare Work Surface: Lightly flour a clean, dry work surface.
Roll Out Dough: Take your risen dough and divide it in half. Take one half and gently flatten it into a rough rectangle. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm) and about ¼-inch thick. You want it thin enough to roll easily but not so thin that it tears. Repeat this process with the second half of the dough.
Spread Sauce: Evenly spread about ¼ cup of marinara or pizza sauce over each dough rectangle, leaving a small border (about ½ inch) along all edges. Be careful not to overdo the sauce; too much can make your Beef Pepperoni Pizza Rolls soggy, and we definitely want a crisp exterior!
Layer Cheese: Sprinkle half of the shredded mozzarella and provolone cheeses (if using) evenly over the sauce on each rectangle. The cheese acts as a barrier and adds so much flavor.
Distribute Beef Filling: Evenly scatter half of the cooled beef filling over the cheese on each dough rectangle. Try to get an even distribution so every bite has that wonderful beefy flavor.
Add Pepperoni: Arrange half of the mini pepperoni slices (or quartered regular pepperoni) over the beef filling on each dough rectangle. I find mini pepperoni or quartered slices work best here, ensuring you get a bit of pepperoni in every roll without having large, uneven pieces.
Roll ’em Up: Starting from one of the long sides, carefully but firmly roll the dough into a tight log. As you roll, try to keep it as compact as possible. A tight roll ensures your pizza rolls hold their shape and that the filling doesn’t spill out during baking. This is where the magic happens for perfectly structured Beef Pepperoni Pizza Rolls!
Seal the Seam: Once you’ve rolled it into a log, pinch the seam closed along the entire length of the log to seal the filling inside. Turn the log so the seam is facing down.
Slice the Rolls: Using a very sharp knife or even unflavored dental floss (which gives a super clean cut), cut each log into 1-inch (2.5 cm) thick slices. You should get approximately 12-15 rolls per log, depending on the length of your rectangle.
Arrange on Baking Sheets: Carefully transfer the sliced Beef Pepperoni Pizza Rolls to your prepared baking sheets, placing them cut-side up. Leave about 1-2 inches of space between each roll to allow for expansion during baking.

Baking Your Golden Beef Pepperoni Pizza Rolls

Prepare Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water until well combined. This is your egg wash.
Brush Rolls: Gently brush the tops and sides of each pizza roll with the egg wash. This step is essential for achieving that beautiful, glossy golden-brown crust we all love. It also adds a subtle richness to the dough.
Optional Topping: If you wish, you can sprinkle a little extra grated Parmesan cheese or a dash of dried Italian seasoning over the tops of the rolls after the egg wash for an extra layer of flavor and visual appeal.
Bake: Place the baking sheets in your preheated 400°F (200°C) oven. Bake for 18-25 minutes, rotating the baking sheets halfway through if your oven bakes unevenly. The rolls are ready when the crust is a deep golden brown, the cheese is bubbly and melted, and the filling is piping hot. Keep a close eye on them during the last few minutes, as oven temperatures can vary significantly. You want them perfectly cooked, not burnt!
Cool Slightly: Once baked to perfection, carefully remove the baking sheets from the oven. Let the Beef Pepperoni Pizza Rolls cool on the baking sheets for 5-10 minutes before transferring them to a wire rack. This allows the cheese and filling to set slightly, preventing them from falling apart, and also helps prevent the bottoms from becoming soggy.

Serving Suggestions and Storage Tips for Your Beef Pepperoni Pizza Rolls

Serve Warm: These delightful Beef Pepperoni Pizza Rolls are absolutely best enjoyed warm, straight from the oven. The melty cheese, savory beef, and soft, warm dough are truly irresistible.
Dipping Sauces: Elevate the experience by offering a variety of dipping sauces. My personal favorites include warm marinara sauce, creamy ranch dressing, or even a spicy arrabbiata sauce for those who like a little heat. A simple garlic butter dip is also fantastic!
Garnish: For an extra touch of freshness and color, sprinkle a little fresh chopped parsley or basil over the rolls just before serving. It brightens them right up!
Make Ahead Option: You can certainly prepare parts of this recipe in advance to make your life easier. The beef filling can be cooked and cooled up to 2 days ahead of time and stored in an airtight container in the refrigerator. The dough, after its first rise, can also be stored in an oiled, tightly covered bowl in the refrigerator for up to 24 hours. Just let it come to room temperature for about 30 minutes before you’re ready to roll it out.
Storage of Leftovers: Any leftover Beef Pepperoni Pizza Rolls should be stored in an airtight container in the refrigerator for up to 3-4 days. They make for fantastic next-day snacks or quick lunches!
Reheating: To reheat, I highly recommend using a toaster oven or conventional oven for the best results. Place the rolls on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 8-12 minutes, or until they are heated through and the crust is crisp again. While a microwave is quicker, it tends to make the crust soft and can make the rolls a bit chewy, so I try to avoid it for these if possible.
Freezing Option: These Beef Pepperoni Pizza Rolls freeze incredibly well, making them perfect for meal prep or unexpected cravings! Once baked and cooled completely, arrange them in a single layer on a baking sheet and freeze until solid (this usually takes about 2 hours). Once frozen solid, transfer the rolls to a freezer-safe zip-top bag or an airtight container, and they will keep well for up to 2-3 months. To reheat from frozen, simply place them on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until they are hot, bubbly, and the crust is crisp.

Conclusion:

So, there you have it – my absolute favorite recipe for what I genuinely believe will become your new go-to snack, appetizer, or even a fun weeknight dinner. We’ve journeyed through the simple steps of crafting these delightful bites, and I truly hope you’re as excited as I am about the prospect of bringing them to life in your own kitchen. Why is this recipe a must-try, you ask? Well, for starters, it effortlessly bridges the gap between gourmet flavor and everyday convenience. You’re not just making a dish; you’re creating an experience. The magic lies in the perfect marriage of savory beef pepperoni, gooey melted cheese, and that quintessential pizza sauce, all lovingly encased in a golden, flaky crust. It’s a symphony of textures and tastes that far surpasses anything you could pull from a freezer aisle. I’ve found that the joy of baking these at home isn’t just in the incredible aroma that fills your kitchen, but in the customizable satisfaction of knowing exactly what goes into every delicious bite. It’s comfort food elevated, offering that familiar, beloved pizza flavor in a convenient, handheld package that’s practically irresistible.

Now, let’s talk about how to truly make these your own, or how to serve them up for maximum impact. While our Beef Pepperoni Pizza Rolls are undeniably phenomenal straight out of the oven, perhaps after a brief cooling period to avoid any molten cheese mishaps, their versatility truly shines. For the classic dipping experience, a warm marinara sauce is non-negotiable – it’s like pairing fine wine with cheese, a match made in culinary heaven. But don’t stop there! Consider a creamy ranch dip for a tangy counterpoint, or even a homemade garlic butter for an extra layer of richness that will have everyone reaching for more. I’ve personally served these alongside a fresh, crisp garden salad for a surprisingly balanced meal, transforming them from a mere snack into a legitimate dinner option. They are also, without a doubt, the ultimate game day companion, a movie night essential, or the star of any casual get-together. Imagine a platter of these disappearing as quickly as you can make them, sparking smiles and satisfied murmurs around the table. For variations, the sky’s truly the limit! Feel free to experiment with different cheeses – a blend of mozzarella, provolone, and a touch of Parmesan can elevate the flavor profile even further. Want to add some heat? A sprinkle of red pepper flakes into the filling or a dash of hot sauce in your dipping marinara will do the trick. For those who enjoy a bit more vegetable goodness, finely diced bell peppers, mushrooms, or even a touch of spinach can be folded into the filling before rolling, adding both flavor and nutrition. And if you’re feeling adventurous, swap out some of the pepperoni for cooked crumbled sausage, diced ham, or even some leftover shredded chicken for an entirely new take on these delightful rolls. They’re fantastic for meal prep too; simply bake, cool, and store in an airtight container in the fridge for a quick lunchbox addition or a grab-and-go snack throughout the week, easily reheated in a toaster oven for that fresh-baked crispness.

So, what are you waiting for? This isn’t just a recipe; it’s an invitation to create something truly special and incredibly delicious in your own home. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give these incredible pizza rolls a try. I promise you, the aroma alone will be enough to win you over, and the first bite will confirm that you’ve discovered a new culinary triumph. Don’t be shy – dive in, have fun with the process, and then come back and tell me all about it! Your experiences, your photos, your clever variations – I absolutely love hearing from you and seeing your wonderful creations come to life. Sharing your triumphs and even your little kitchen adventures helps inspire me and other home cooks in our vibrant community. Let’s celebrate the joy of homemade together. These aren’t just rolls; they are bites of happiness, destined to become a beloved staple in your culinary repertoire. Go on, give them a whirl, and prepare to delight your taste buds and impress everyone around you. You’ve got this, and I can’t wait to hear what you think of your very own batch!