In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon. Season with salt and pepper and cook until no longer pink, about 5-7 minutes, then drain excess fat.

Stir in pepperoni, onion powder, garlic powder, smoked paprika, and oregano. Sauté for 2-3 minutes until fragrant.

Add crushed tomatoes and tomato paste, stir to combine, and simmer for about 5 minutes until thickened.

Lay wraps flat and divide the filling evenly. Add mozzarella cheese and roll tightly, sealing edges with water.

Preheat oven to 400°F (200°C). Bake rolls seam-side down on a lined baking sheet for 8-10 minutes until golden brown.

Let cool for a few minutes before serving with marinara sauce or ranch dressing.