This pizza roll is a rectangular pizza dough spread with tomato passata, pre-cooked ground beef, cheddar, black olives, and oregano, then rolled up, chilled, sliced, egg-washed, and baked at 180°C (356°F) for 30 minutes. Each slice holds its own as a self-contained portion, which makes it genuinely useful for feeding a group or stocking the fridge for the week. The filling is simple and the technique is forgiving — a good combination.
Why this recipe works
Two things carry this recipe. First, chilling the roll before slicing is not optional — it firms the dough so the slices hold their shape instead of collapsing into a mess on the cutting board. Even 15 minutes in the fridge makes a real difference. Second, pre-cooking the ground beef before it goes into the roll matters for food safety (ground beef must reach 160°F/71°C internally) and for texture: raw beef releases moisture as it bakes, which can make the dough soggy from the inside out. Cooking it off first and letting it cool slightly before spreading keeps the layers distinct and the crust crisp.
If something goes sideways
- The roll cracks when you try to roll it: The dough is probably too cold or too stiff. Let it sit at room temperature for 10 minutes before you start, and roll it gently rather than forcing it.
- Filling spills out during baking: You overfilled it. The recipe quantities are deliberately modest — resist the urge to add more. Trim the seam side down on the baking tray so the seal bakes shut.
- Slices are falling apart before they go in the oven: The roll wasn’t chilled long enough, or the knife is dragging rather than cutting. Use a sharp serrated knife and a single downward press, not a sawing motion.
- The bottom is pale and soft after 30 minutes: Your oven runs cool, or the tray is too thick. Move the tray to a lower rack for the last 8–10 minutes to get more direct heat underneath.
- The egg wash looks patchy and dull: The egg wasn’t whisked thoroughly, or you applied it to a damp surface. Make sure the outside of the roll is dry before brushing — skip the garnish of extra herbs on top before baking, not worth the extra dish.
About the ingredients
- Passata vs. crushed tomatoes: Passata is smoother and has less water, which is what you want here. If you only have crushed tomatoes, drain off the excess liquid before spreading or the dough will go soggy.
- Cheddar: It works fine and melts predictably. Low-moisture mozzarella is a direct swap if you want a milder, stretchier result — just grate it yourself rather than using pre-shredded, which has anti-caking agents that slow melting.
- Oregano quantity: The recipe calls for ⅛ cup, which is a lot of dried oregano. Taste as you go — 1 to 2 teaspoons is enough for most palates; the full amount will be quite intense.
- Pizza dough: Store-bought refrigerated dough works well here and saves time. Roll it into a rectangle roughly 30×20 cm (12×8 inches) for slices that are a practical size.
Keeping and reheating
Baked slices keep in an airtight container in the fridge for up to 4 days. To reheat, put them in a 180°C (356°F) oven for 8–10 minutes — this brings the crust back to life in a way a microwave simply won’t. The microwave will work in a pinch (about 60–90 seconds), but the dough goes soft. You can also freeze fully baked slices individually wrapped for up to 2 months; thaw overnight in the fridge before reheating in the oven. If you want to prep ahead without baking, assemble and chill the uncut roll (wrapped tightly in cling film) for up to 24 hours, then slice, egg-wash, and bake straight from the fridge — add 3–5 minutes to the bake time.
Homemade Pizza Roll Recipe (Sliced & Baked)
Equipment
Ingredients
- 1 large pizza dough - rectangular
¼ cup passata or crushed tomatoes (tomato puree with seeds removed) - tomato puree with seeds removed, 60ml
¼ cup cheddar cheese - grated, 30g
¼ pound ground beef - minced beef, pre-cooked and cooled, 115g
⅛ cup black olives - sliced, 15g
1-2 teaspoons dried oregano - or 1 tablespoon fresh oregano leaves
1 medium egg- ¼ teaspoon fine sea salt - or to taste
2 tablespoons olive oil - 30ml
Instructions
- Preheat the oven to 180°C / 356°F (160°C fan-forced). Line a large baking tray with parchment paper.
- Lay the rectangular pizza dough on a lightly floured surface. If it has shrunk, gently roll it back out to roughly 12×10 inches (30x25cm). Prick the surface all over with a fork — this prevents large air bubbles from forming during baking.1 large pizza dough
- Spread the passata evenly over the dough, leaving a ½-inch (1cm) border along the long edge furthest from you — this bare strip will help seal the roll.1/4 cup passata or crushed tomatoes (tomato puree with seeds removed)
- Drizzle about 1 tablespoon of the olive oil evenly over the passata.2 tablespoons olive oil
- Scatter the pre-cooked and cooled ground beef evenly over the passata, then distribute the sliced black olives on top.1/4 pound ground beef, 1/8 cup black olives
- Sprinkle the salt and dried oregano evenly over the filling.1/4 teaspoon fine sea salt, 1-2 teaspoons dried oregano
- Scatter the grated cheddar evenly over the filling, keeping it away from the edges to prevent overspill when rolling.1/4 cup cheddar cheese
- Starting from the long edge nearest you, roll the dough up tightly into a log, using both hands to keep it even. Pinch the seam closed and place the roll seam-side down. Wrap tightly in cling film and refrigerate for at least 15–20 minutes until firm.
- Unwrap the chilled roll. Using a sharp serrated knife, trim about ½ inch (1cm) from each end to create clean edges.
- Whisk the egg in a small bowl. Brush the entire outside surface of the roll with the egg wash using a pastry brush.1 medium egg
- Cut the roll into 8 equal slices, each roughly 1–1.5 inches (3–4cm) thick. Place them cut-side up on the prepared baking tray, leaving about 1 inch (2.5cm) between each slice.
- Bake at 180°C / 356°F for 25–30 minutes, or until the tops are deep golden brown and the egg wash has set to a glossy finish.
- Let the pizza rolls cool on the tray for 5 minutes before serving — the filling is extremely hot straight from the oven.
Notes
Nutrition
Frequently asked questions
Can I assemble the pizza roll the night before?
Yes — assemble, wrap the uncut roll tightly in cling film, and refrigerate for up to 24 hours before slicing and baking. This actually makes slicing easier since the roll is very firm. Just add a few extra minutes to the bake time since it’s going in cold.
Does the ground beef need to be completely cooled before I spread it on the dough?
It should be at least warm rather than hot — spreading steaming-hot beef will start to cook the dough and make it sticky and hard to roll. Give it 10–15 minutes off the heat before you use it.
How do I know when the pizza roll is actually cooked through?
The outside should be deep golden brown and the egg wash fully set with no shiny patches. Because the beef is already cooked before assembly, the main concern is the dough — if you tap the bottom of a slice and it sounds hollow rather than doughy, it’s done.
If you liked this one
- Savory Beef Sausage Rolls
- Beef Ricotta Lasagna Rolls
- Levantine Spiced Beef Flatbreads
- Savory Beef Carrot Turnovers
