Mozzarella Beef Roll-Ups

Name: Mozzarella Beef Roll-Ups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes, Indian Recipes
Ingredients: 1 pound ground beef; 1 medium green pepper, chopped; 1/3 cup chopped onion; 1 can (8 ounces) pizza sauce; 2 ounces sliced pepperoni (about 2/3 cup); 1/2 teaspoon dried oregano; 6 flour tortillas (10 inches), warmed; 6 pieces string cheese (about 6 ounces)

The kids will love these pepperoni and beef wraps. They're easy to assemble because each tortilla is simply wrapped around a portion of hearty meat filling with a piece of string cheese. —Taste of Home Test Kitchen

Ingredients

1 pound ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (8 ounces) pizza sauce
2 ounces sliced pepperoni (about 2/3 cup)
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
6 pieces string cheese (about 6 ounces)

Directions

Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano.
Spoon 1/2 cup mixture across center of each tortilla; top with a string cheese. Fold bottom and sides of tortilla over filling and roll up.
Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes.
Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

Nutrition Facts

1 roll-up: 513 calories, 25g fat (11g saturated fat), 71mg cholesterol, 1064mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 30g protein.

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Reviews

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Average Rating:

Angel182009

Aug 26, 2017

These turned out perfect! I used a thick marinara sauce and place of the pizza sauce and warmed up extra to dip the wraps in.
cynandtom

Aug 26, 2017

Really good flavor! I added fresh garlic, Italian seasoning, parsley and a pinch of crushed red pepper flake (usual suspects I would use with these ingredients). I used shredded mozzarella. I'm also freezing the mixture itself with other half , rather than rolling and freezing them now. Great snack and directions including cooking time were spot on. A definite keeper and it's a recipe that you could take the method and create different versions of. I.e Bacon Cheeseburger, Taco Roll etc.
LibbiPeach

Mar 11, 2012

I've actually made this one a couple of times. Very fast, easy, yummy recipe.
shecooksalot

Jan 9, 2012

This was a quick and delicious recipe. I made it for a Saturday lunch when everyone was home and they loved it. The picky eaters of course didn't like the green peppers and onion, but I thought it was a really interesting, easy recipe. Will make again!!!
psygrad95

Dec 13, 2011

Kids loved it too!
kat83

Jun 8, 2011

would probably make again, not real fond of it though...
mommyfor5

Mar 2, 2011

Didn't like that the shells dried out in the oven. Would have liked it more burrito style. I might try it again with shredded mozzie so it doesn't take so long to melt and get a softer shell that way. Of course the kids hated the green pepper (can't hurt to try) so they will have to be omitted.
ojc0806

Nov 4, 2010

Easy and tasty!
beltza

Oct 28, 2010

My daughter originally started making these but then she moved into her own place so now I make them when we are hungry for them. So easy, so delicious! We use shredded mozzarella instead of the string cheese and have used both regular pepperoni and turkey. Even added some banana peppers last night. Mmmmm....
beccainwi

Sep 12, 2010

This was really good. My husband really enjoyed it and deemed it a "keeper". When making again I would add more cheese---maybe shredded mozzarella so that cheese is throughout the whole roll-up.