Beef rolls loaded with a pepperoni pizza filling. Easy to make!
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Beefy Pizza Rolls (Bracciole)

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8
Author: Judith Hannemann


  • 8 thin slices thinly sliced 1/8-inch thickround steak (sold for bracciole)
  • 32-36 slices pepperoni see NOTES
  • 2 cups seasoned breadcrumbs
  • 1/4 cup milk or water see NOTES
  • 1/4 cup coarsely chopped fresh parsley
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups shredded mozzarella divided
  • 2 tbs olive oil
  • Extra Parmesan for topping about 1/4 cup
  • Sauce:
  • 2-15 oz cans fire-roasted diced tomatoes
  • 2 tbs tomato paste
  • 8 oz tomato sauce
  • 2 tsp oregano
  • 1 tsp basil
  • 2 tbs brown sugar optional
  • 1 tsp salt
  • 1/4 tsp pepper


  • In a medium bowl, mix the breadcrumbs, parsley, Parmesan, salt, pepper, 2 cups shredded mozzarella and just enough milk/water to moisten the crumb mixture so it holds together.
  • Lay about 8 slices of the pepperoni on top of each steak. Distribute crumb mixture evenly over each steak. Roll up and secure with toothpicks.
  • Heat oil over medium-high heat in a large heavy skillet. Brown beef rolls on all sides; remove from pan.
  • Add all the sauce ingredients to the skillet and heat till it boils. Reduce heat and simmer for 5 minutes.
  • Lightly spray a 13 x 9-inch baking dish. Preheat the oven to 350 degrees F.
  • Place the beef rolls in the prepared pan; top with the sauce. Cover and bake for 30 minutes.
  • Uncover the rolls and top with remaining shredded mozzarella and grated Parmesan. Return to the oven and bake for 10-15 minutes, or until cheese topping is bubbly and melted.


I used the pepperoni that comes in the little pouches—Hormel or Margharita brand.
Use only enough milk/water to moisten the crumbs—I needed 1/4 cup, you may need more or less.