Double Dave’s Pizza Rolls: Homemade Copycat Recipe

Double Dave’s pizza rolls are soft, hand-held pizza pockets filled with seasoned ground beef, melted cheese, and pizza sauce, then baked until golden. This homemade copycat version uses refrigerated pizza dough for an easy weeknight snack or casual meal, with the filling and shape adjustable to taste.

Ingredients

1 lb (454 g) lean ground beef
1 tbsp (15 ml) olive oil, only if needed for the pan
1 tsp (3 g) garlic powder
1 tsp (1 g) dried oregano
½ tsp (1 g) fine salt
¼ tsp (0.5 g) black pepper
½ cup (120 ml) thick pizza sauce, plus extra for serving
1½ cups (170 g) shredded low-moisture mozzarella
1 package (about 13.8 oz / 391 g) refrigerated pizza dough
1 tbsp (15 ml) water, for sealing the dough
1 tbsp (14 g) unsalted butter, melted
¼ tsp (1 g) garlic powder, for the topping
1 tbsp (5 g) finely grated Parmesan, optional

Instructions

Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set out the dough according to its package directions while you prepare the filling, but do not leave it at room temperature longer than directed.
Cook the beef in a skillet over medium heat, breaking it into small crumbles with a spoon, for about 7–9 minutes. Add the olive oil only if the beef is sticking. Stir in 1 teaspoon garlic powder, oregano, salt, and pepper. Check several of the largest crumbles with a food thermometer; USDA FSIS specifies that ground beef must reach a safe minimum internal temperature of 160°F (71°C). Drain excess fat, then transfer the beef to a bowl and let it cool for about 5 minutes.
Stir the pizza sauce and mozzarella into the cooked beef. The filling should be moist but not runny. If liquid pools at the bottom of the bowl, spoon it off; excess moisture can open the seams as the rolls bake.
Unroll the pizza dough on a lightly floured surface and gently shape it into a rectangle about 10 by 14 inches (25 by 36 cm). Cut it into 12 roughly equal pieces, each about 3½ inches (9 cm) square. The exact shape is less important than keeping enough dough around each portion to seal it.
Put about 2 tablespoons (30 ml) of filling in the center of each piece, leaving a border around the edges. Dab the border with water, fold the dough over the filling to form a pocket, and press the edges firmly together. Crimp with a fork, then place seam-side down on the prepared sheet with space between each roll. If a pocket tears, patch it with a small piece of dough and press the patch closed.
Mix the melted butter with the remaining ¼ teaspoon garlic powder. Brush a thin layer over the rolls and sprinkle with Parmesan if using. Cut a small vent in the top of each pocket so steam can escape.
Bake for 15–18 minutes, rotating the pan once if your oven browns unevenly, until the dough is puffed and golden and the filling is hot. The beef is already cooked to 160°F (71°C); if checking the assembled filling, avoid touching the thermometer to the pan. Let the rolls rest for 5 minutes before serving, as the filling will be very hot.

Tips

Use low-moisture mozzarella rather than fresh mozzarella, which releases more water and can make the dough soggy. Provolone or a mozzarella-provolone blend works well, with a slightly sharper flavor.
Keep the filling cool enough to handle and avoid overfilling. A heaping spoonful may look tempting, but a smaller amount is easier to seal and less likely to leak.
Refrigerated pizza dough is convenient, but pizza dough from a bakery or homemade dough can also work. If using frozen dough, thaw it safely in the refrigerator and follow its package or recipe guidance before shaping.
Let the baked rolls rest before biting in. The cheese and sauce retain heat after the crust looks ready.

Serving Suggestions

Serve the rolls warm with extra pizza sauce for dipping. A simple green salad, chopped vegetables, or roasted vegetables balance the rich cheese and beef. For a game-day spread, arrange them with marinara, ranch dressing, or a mild garlic dip; offer dips on the side so the baked crust stays crisp.

Variations

For a pepperoni version, replace up to half the beef with about ½ cup (60 g) chopped pepperoni and reduce the added salt, since pepperoni is already salty. For a meat-free filling, use 1½ cups (225 g) finely chopped sautéed mushrooms, peppers, and onions; cook away their excess moisture before adding sauce and cheese. You can also swap in Italian sausage, but cook ground sausage to 160°F (71°C) and check it with a thermometer just as you would the beef. Add a pinch of red pepper flakes for heat, or use a blend of mozzarella and provolone for a more savory cheese flavor.

Storage and Reheating

Refrigerate leftover rolls within 2 hours of baking, in a covered container, for 3–4 days. To freeze, cool them promptly, freeze in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator overnight when convenient. Reheat in a 350°F (175°C) oven for about 10–15 minutes from refrigerated, or longer from frozen, until the center reaches 165°F (74°C). A microwave is quicker but softens the crust; heat in short bursts and check that the center is steaming hot and reaches 165°F (74°C).

Frequently Asked Questions

Can I make the rolls ahead?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking. Keep them chilled until they go into the oven, and expect to add a few minutes to the bake time. Check that the filling is hot throughout before serving.

Why did my pizza rolls open in the oven?
The most common causes are overfilling, wet filling, or edges that were not pressed together securely. Drain excess fat, use thick sauce, leave a clear border, and crimp the seam firmly with a fork. A small vent on top releases steam without weakening the sealed edge.

Can I use store-bought pizza sauce?
Yes. A thick jarred or canned pizza sauce is convenient. If yours is thin, use less or simmer a small amount until it thickens, then cool it before mixing it into the filling.

Can I cook these in an air fryer?
Usually, yes, if the rolls fit without touching. Air fry in batches at about 350°F (175°C), checking after 8 minutes and continuing until golden and hot through; appliance times vary. Use parchment made for air fryers only if it is secured beneath the food, and confirm the center reaches 165°F (74°C) when reheating leftovers.

Can I use raw ground beef directly in the dough?
No. Cook the beef before assembling so it reaches the USDA FSIS safe minimum temperature of 160°F (71°C) and so you can drain excess fat. The brief oven bake is intended to cook the dough and heat the filling, not to reliably cook a raw meat center.

How do I keep the bottoms from getting soggy?
Drain the beef well, use low-moisture cheese and thick sauce, and avoid putting filling on the dough edges. Bake on a preheated metal sheet if you want a more browned base, and let the finished rolls rest on a rack rather than leaving them on the hot pan for a long time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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