Why Make This Recipe

• Flavor-Packed Comfort Food: Experience all the best parts of pizza—cheese, sauce, pepperoni—wrapped in juicy beef or pork for a delightful meal.
• Versatile & Customizable: Feel free to toss in your favorite pizza toppings like mushrooms, olives, onions, and peppers, or switch between pork and beef as you please.
• Great for Entertaining: These rolls make a stunning entrance at dinner parties, potlucks, or holiday gatherings. Serve them alongside a fresh salad or pasta for a complete meal.
• Low Carb Friendly Option: Enjoy a flavorful meal while sticking to your keto or low-carb diet by skipping the dough but not the flavor!

Serving Suggestions

Pair these stuffed rolls with a side of marinara sauce for dipping or a light green salad to balance the richness of the dish. A sprinkle of fresh basil or a drizzle of balsamic glaze can add a pop of flavor to the plating!

Tips for Making The Perfect Meat Rollups

• Pound the Meat Thin: Ensures easy rolling and even cooking. Lightly pound the cutlets between plastic wrap until they’re about ½ inch thick.
• Don’t Overstuff: A little filling goes a long way. Avoid overfilling to ensure you can roll them up properly.
• Meat Options: You can also use thin chicken breasts or ground beef, flattened into patties. For a different texture, try ricotta or shredded provolone cheese.
• Herb Boost: Enhance the flavor by adding oregano or Italian seasoning to the breadcrumb mixture.
• Spicy Kick: If you enjoy heat, include diced jalapeños or hot capicola.
• Low Carb Option: Swap the flour for crushed pork rinds to keep it keto-friendly.
• Secure with Toothpicks: Help maintain the roll’s shape during cooking by using toothpicks or kitchen twine.
• Sear First for Flavor: While optional, searing the rolls adds a delicious crust and depth of flavor before baking.
• Make-Ahead Friendly: You can prepare these rolls a day in advance and refrigerate them, then just pop them in the oven when you’re ready to eat!

Other Cooking Methods

• Air Fryer: Preheat the air fryer to 400°F. Spray the basket with oil, arrange the rolls in a single layer, and air fry for about 5-6 minutes on each side until golden and cooked through.
• Baking: Arrange the rollups on a greased or parchment-lined baking sheet. Bake at 350°F for approximately 20 minutes, flipping halfway through for even cooking.

Ingredients

• Filling:
• 1 cup soft whipped cream cheese
• 1 cup thinly sliced pepperoni, chopped
• 2 fresh plum tomatoes, finely chopped
• 1 28-ounce can of crushed tomatoes
• 2 tablespoons fresh basil, chopped, plus more for topping
• 1 tablespoon fresh parsley, chopped, plus more for topping
• 1 teaspoon granulated garlic powder, plus more for topping
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup shredded provolone and mozzarella cheese (add more if you like!)
• Meat Rolls:
• 1 1/2 pounds thin-sliced beef or pork cutlets, pounded thin if needed
• 1 cup all-purpose flour
• 1 egg mixed with 2 tablespoons of water
• 1 teaspoon granulated garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil (for searing)

Instructions

1. Preheat your oven to 375°F and grease a casserole dish suitable for holding 6 rolls.
2. In a pie plate, combine flour, cheese, garlic powder, salt, and pepper, setting it aside for later use.
3. If the meat is thick, gently pound it to a thickness of about ½ inch.
4. In a bowl, mix together the cream cheese, chopped pepperoni, minced garlic, salt, pepper, parsley, and basil until well combined.
5. Place one meat cutlet on a cutting board and spread about 2 tablespoons of the filling evenly on top.
6. Roll the meat around the filling tightly and repeat this process with the remaining cutlets.
7. Secure each roll with a toothpick or kitchen twine to keep everything in place during baking.
8. Dip each roll in the beaten egg, followed by the flour mixture, shaking off any excess flour.
9. Heat the olive oil in a frying pan over medium-high heat, and sear the rolls until browned on both sides.
10. Transfer the seared rolls to the casserole dish.
11. Pour the crushed tomatoes and sprinkle the chopped plum tomatoes over the rolls.
12. Top with fresh herbs, garlic powder, salt, and pepper to taste.
13. Bake for 25 to 35 minutes, adding the cheese on top during the last 10 minutes until melted and bubbly.
14. If you prefer crispy cheese, place the dish under the broiler for about 2 minutes until golden.