Ingredients

14 oz crushed tomatoes

0.5 oz flat-leaf parsley, freshly chopped

2 tsp dried oregano

2.2 lb lean ground beef (95% lean)

2 tsp onion powder

Spray oil

2 tsp garlic powder

Salt and ground black pepper, to taste

2 tbsp tomato paste

2 tsp smoked paprika

5.2 oz pepperoni, coarsely chopped

6 large wraps (about 10-inch diameter)

7.05 oz shredded low-fat mozzarella cheese

Sauce of your choice (optional)

Instructions

Step 1: In a small bowl, combine 2 tsp onion powder, 2 tsp garlic powder, 2 tsp smoked paprika, and 2 tsp dried oregano. Mix well to blend the spices evenly.

Step 2: Spray a large pan with oil and heat over medium-high. Add 2.2 lb lean ground beef, season with salt and pepper, and cook for about 5 minutes until no longer pink, stirring occasionally.

Step 3: Add the chopped pepperoni and the mixed herbs and spices to the browned beef. Cook for 2 more minutes, stirring occasionally, until the pepperoni is lightly golden and fragrant.

Step 4: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, and the chopped flat-leaf parsley. Bring to a simmer and cook for 2–3 minutes until the sauce thickens. Remove from heat.

Step 5: Lay the 6 wraps flat. Evenly divide the beef and tomato filling among them. Sprinkle shredded mozzarella over each and add sauce if desired. Roll each wrap tightly into a burrito shape.

Step 6: Place the wraps seam-side down on a baking tray or in an air fryer basket. Lightly spray with oil and sprinkle optional parsley on top. Toast in a preheated oven at 400°F (200°C) or air fryer at 350°F (180°C) for 8–10 minutes until crispy and cheese is melted. Let cool before serving.

Tips & Variations

Use lean ground turkey or chicken as a substitute for beef for a lighter option.

Try turkey pepperoni or chopped ham for different flavors.

Whole wheat, spinach, or low-carb wraps work well as alternatives.

Replace crushed tomatoes with marinara or pizza sauce, adjusting tomato paste accordingly.

To prevent soggy wraps, be sure to cook the beef mixture until all liquid evaporates.

Do not overfill wraps; use about 3-4 tablespoons of filling per wrap.

Let the filling cool slightly before assembling to make rolling easier.

Storage

Store pizza rolls in an airtight container in the refrigerator for up to 4 days. Wrap each roll individually in foil or parchment paper to prevent sticking. For longer storage, freeze the rolls tightly wrapped in plastic wrap and placed in freezer bags for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes (if refrigerated) or 20-25 minutes (if frozen) for a crispy result. Microwaving for 1-2 minutes is quicker but may soften the exterior.

FAQs

Can I use a different type of meat for the filling?

Yes, lean ground turkey, chicken, or even plant-based ground meat can be used. Adjust cooking times accordingly, as poultry tends to cook faster than beef.

How do I prevent the pizza rolls from becoming soggy?

Make sure to cook the beef mixture thoroughly until all excess liquid has evaporated. Also, avoid overfilling the wraps and allow the filling to cool slightly before rolling to maintain firmness.