1. Cook the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic, salt, pepper, paprika, cumin, and Italian seasoning. Cook for another minute.
Remove from the heat and allow the filling to cool slightly.
2. Prepare the dough
Preheat the oven to 400°F (200°C).
Place the pastry dough on a lightly floured work surface and roll it into a large rectangle if necessary.
3. Add the beef
Spread the cooled beef mixture evenly over the dough, leaving about 1 inch around the edges.
Sprinkle the mozzarella and cheddar evenly over the beef.
4. Roll it up
Starting from one long side, carefully roll the dough into a tight log.
Pinch the seam gently to seal it.
5. Cut into portions
Using a sharp knife, cut the log into individual rolls, approximately 1½–2 inches thick.
Arrange the rolls cut-side up on a parchment-lined baking sheet.
6. Add the egg wash
Brush the exposed pastry lightly with beaten egg. This will help the rolls develop a beautiful golden-brown finish.
7. Bake
Bake for approximately 20–25 minutes, or until the pastry is puffed and golden brown and the cheese is melted and bubbling.
8. Garnish and serve
Remove from the oven and let the rolls rest for 5 minutes.
Sprinkle with fresh chopped parsley and serve warm.
They’re delicious with marinara sauce, garlic sauce, ranch dressing, or a fresh salad on the side.
Important: The image caption describes this as “zero carbs,” but the pictured recipe uses pastry/flour, so it is not zero-carb. For a genuinely low-carb version, the pastry would need to be replaced with a suitable low-carb alternative.
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