In a large skillet over medium-high heat, brown 1 pound of lean ground beef for about 6-8 minutes, stirring occasionally until it's no longer pink. Drain any excess fat to ensure your Pepperoni Pizza Rolls won't become soggy. Aim for a nice, brown color on the beef.

Stir in 1 cup of coarsely chopped pepperoni along with a sprinkle of onion powder, garlic powder, smoked paprika, and dried oregano. Cook for another 2-3 minutes until fragrant.

Pour in 1 cup of crushed tomatoes and 2 tablespoons of tomato paste, mixing well. Allow the filling to simmer on low heat for about 5 minutes, stirring occasionally until slightly thickened.

Lay out each burrito-style wrap and evenly distribute 3-4 tablespoons of the beef-pepperoni mixture down the center. Sprinkle with a generous handful of low-fat mozzarella cheese and drizzle a bit of hot sauce if desired. Roll tightly and seal with water.

Preheat your oven to 400°F (200°C). Arrange the filled rolls seam-side down on a baking tray lined with parchment paper and lightly spray with cooking oil. Bake for 8-10 minutes or until golden brown.

Once baked, allow the Pepperoni Pizza Rolls to cool for a few minutes before slicing into bite-sized pieces. Serve with marinara sauce or ranch dressing for dipping.