A golden, bubbly, cheese-topped beef roll that slices into irresistible savory spirals. Simple ingredients, big flavor, and a stunning presentation.

Servings: 6
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Dietary Tags: Contains dairy, contains gluten

Ingredients (Checklist Style, With Measurements)

1 sheet puff pastry (about 10×12 inches), thawed
1 lb (450 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 tbsp tomato paste
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 egg, beaten (for egg wash)
1 tbsp olive oil
Fresh parsley for garnish (optional)

Instructions (Numbered & Concise)

Preheat oven to 375°F (190°C). Line a baking sheet or casserole dish with parchment paper.
Heat olive oil in a pan and sauté onion until soft. Add garlic and cook 1 minute.
Add ground beef, breaking it apart. Cook until browned.
Stir in tomato paste, salt, pepper, paprika, and oregano. Cook 2 minutes more. Remove from heat and let cool slightly.
Roll out puff pastry on a lightly floured surface.
Spread the cooled beef mixture evenly over the pastry, leaving a 1-inch border on one long side.
Sprinkle half the mozzarella and half the cheddar over the beef.
Roll up tightly from the opposite long edge toward the border, sealing the seam with egg wash.
Slice into 6–8 equal pieces and arrange cut-side up in your baking dish.
Brush tops with egg wash and sprinkle remaining cheese over the rolls.
Bake for 35–40 minutes until golden and cheese is melted and bubbly.
Garnish with chopped parsley and serve warm.

Additional Notes

Cool the beef mixture before spreading so it doesn’t melt the pastry.
Works great as an appetizer, lunch, or main dish.
Lean beef (90/10) is easiest to work with since less grease melts into the pastry.

Recipe-First Approach Thesis

This recipe card leads the post so readers get all the essential details up front before diving into deeper explanations, tips, and visuals.

Hero Image + Brief Introduction

These Cheesy Baked Beef Roll-Ups are a comforting, crowd-pleasing dish that look far more complicated than they are. With flaky pastry, tender beef, and gooey cheese in every spiral, they make an easy weeknight dinner or a party-ready appetizer. This dish came from my habit of wrapping “whatever I had left in the fridge” inside pastry—always a good idea.

Step-By-Step Cooking Guide

Prepare the Beef Filling

1. Sauté the Aromatics
Cook onion in olive oil until translucent. It should soften but not brown.
Tip: If onions brown too quickly, lower the heat.

2. Add Beef and Spices
Cook until fully browned, then mix in tomato paste and seasonings.
Tip: Drain excess fat if your beef is high-fat to avoid soggy pastries.

Assemble the Roll

3. Roll Out the Pastry
Gently stretch the puff pastry sheet on a floured surface.
Tip: If cracks appear, press gently with fingertips to mend.

4. Spread the Filling
Distribute beef evenly but leave a clean border for sealing.

5. Add Cheese
Sprinkle mozzarella and cheddar for a melty interior.

Shape & Bake

6. Roll Tightly
Roll from the long edge into a log, keeping it tight to avoid gaps.

7. Slice & Arrange
Cut with a serrated knife for clean spirals.
Tip: If the pastry squishes, chill the roll 10 minutes before slicing.

8. Top with Cheese & Bake
Brush with egg wash, add remaining cheese, and bake until golden.

Ingredient Details and Substitution Tips

Beef

Ground beef gives the roll hearty flavor.
• Substitute with ground turkey, chicken, or plant-based crumbles.
• For a richer taste, use 80/20 beef.

Cheese

Mozzarella melts beautifully, and cheddar adds flavor depth.
Substitutes:
• Monterey Jack
• Provolone
• Gruyère for a gourmet twist

Puff Pastry

Frozen store-bought pastry works perfectly.
No puff pastry? Use:
• Crescent roll dough
• Pizza dough (results are softer but delicious)

Seasonings

Paprika and oregano create a simple, savory flavor base.
Add-ins: red pepper flakes, cumin, Italian seasoning.

Equipment Alternatives

• No baking dish? Use a baking sheet lined with parchment.
• No rolling pin? Flatten pastry with a chilled wine bottle.

Recipe Variations and Serving Suggestions

Flavor Variations

Spicy Version: Add 1–2 tsp red pepper flakes.
BBQ Beef Roll: Replace tomato paste with 2 tbsp BBQ sauce.
Mushroom Beef Roll: Add 1 cup finely chopped sautéed mushrooms.

Dietary Variations

Lower-Carb: Use low-carb tortilla wraps instead of pastry (bake only 12–15 minutes).
Dairy-Free: Use dairy-free cheese shreds.
Gluten-Free: Swap puff pastry for gluten-free puff pastry or gluten-free flatbread.

Serving Ideas

Serve with marinara, garlic yogurt dip, or BBQ sauce.
Pair with a simple salad or roasted veggies.
Perfect as individual appetizers or slice into larger portions for dinner.

Pairings

Sparkling water with lemon
Light red wine such as Pinot Noir
Herb-infused iced tea

Storage and Make-Ahead Instructions

Storage

Refrigerate leftovers in an airtight container for 3–4 days.

Freezing

Freeze baked roll-ups on a tray, then store in freezer bags for up to 2 months.
Thaw overnight before reheating.

Reheating

• Oven: 350°F (175°C) for 10–12 minutes
• Air fryer: 350°F (175°C) for 5–6 minutes
• Microwave: 1–2 minutes (softens pastry)

Make-Ahead Tips

Assemble the roll, cover tightly, and refrigerate up to 12 hours before baking.

Shelf Life Notes

Pastry stays crispest on day 1; after day 2 it softens slightly.

Nutrition Facts (Approx. Per Serving)

Calories: 420
Protein: 23 g
Carbohydrates: 22 g
Fat: 28 g
Fiber: 1 g
Sodium: 610 mg
Allergens: Gluten, dairy, egg

Frequently Asked Questions

Q: Can I use raw beef directly on the pastry like in the photo?
A: You can, but sautéing first improves flavor and prevents excess moisture.

Q: Can I use chicken instead of beef?
A: Yes—ground chicken works well but cooks faster; avoid overcooking.

Q: My pastry got soggy. What went wrong?
A: Likely excess moisture from beef. Drain fat well and cool mixture before using.

Q: Can I make this without cheese?
A: Yes, but cheese helps bind the roll. You may add extra tomato paste for moisture.

Q: Can I freeze the rolls before baking?
A: Yes—freeze the entire log, then slice frozen and bake 5–10 minutes longer.

Optional Personal Story

This recipe was inspired by a weeknight experiment when I had leftover ground beef and a single pastry sheet in the fridge. Rolling everything into spirals created something surprisingly elegant—like lasagna rolls and meat pie had a delicious baby. It quickly became my go-to when hosting because it looks impressive but requires hardly any effort.

Reader Interaction

If you try these Cheesy Beef Roll-Ups, share your results in the comments—especially if you created your own variation. Your ideas help others explore the recipe too.

Call to Action

Make this recipe tonight and let me know how it turns out. Share your photo, your twists, and your review so others can discover it too.