Keto Beef Pepperoni Cheese Roll Ups (Printer-friendly)

Savory beef and pepperoni roll ups with melted cheese, ready in 30 minutes for keto snacking.

# What You Need:

→ Meats

01 - 1 pound lean ground beef
02 - 2 ounces pepperoni slices

→ Dairy

03 - 1½ cups shredded mozzarella cheese
04 - ½ cup grated parmesan cheese
05 - 2 ounces cream cheese, softened

→ Seasonings

06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Optional

11 - 1 cup sugar-free marinara sauce for dipping

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine ground beef, cream cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined.
03 - Divide the beef mixture into 8 equal portions. Flatten each portion on a sheet of parchment paper into a rectangle (approximately 5×3 inches).
04 - Place a few pepperoni slices and some shredded mozzarella in the center of each rectangle.
05 - Carefully roll up each rectangle around the filling, sealing the edges to prevent cheese from leaking out.
06 - Arrange the roll ups seam side down on the prepared baking sheet. Top each roll up with a sprinkle of parmesan cheese.
07 - Bake for 15 minutes, or until the beef is cooked through and the cheese is melted and bubbly.
08 - Serve hot with marinara sauce on the side for dipping, if desired.

# Expert Tips:

01 -
  • Everything you love about pizza toppings wrapped up in cheesy beef packages
  • Ready in 30 minutes but tastes like something you spent way more time on
02 -
  • Working with cold beef mixture makes shaping so much easier, so pop the bowl in the fridge for 10 minutes if it feels too soft
  • The parchment paper trick for flattening is absolute magic, no sticking and perfectly thin rectangles every time
03 -
  • Let them rest for 3 minutes after baking so the cheese sets slightly and doesnt ooze out immediately when you cut into them
  • If the seams start opening while baking, press them back together with a fork and they will reseal as the beef finishes cooking

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