1 1/2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning (or dried oregano/basil blend)
Optional but helpful: salt and pepper to taste, nonstick spray or parchment paper
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray so the roll ups don’t stick as they crisp.
In a skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink, about 6–8 minutes. Drain any excess grease. Season lightly with salt and pepper if you like, then stir in 1/4 cup of the pizza sauce just to lightly coat the beef. Let it cool for a few minutes so it doesn’t melt the dough as you roll.
Unroll the refrigerated pizza dough onto a lightly floured surface or a piece of parchment. Gently stretch it into a rectangle, roughly 12×8 inches, keeping it even so it bakes uniformly.
Spread the remaining 1/2 cup pizza sauce evenly over the dough, leaving about a 1/2-inch border on all sides so the filling doesn’t squeeze out too much while baking.
Sprinkle the shredded mozzarella evenly over the sauce, then scatter the sauced ground beef in an even layer on top. Try to keep the filling fairly even so each roll ends up with a good beef-and-cheese swirl.
