Kid-favorite pizza rolls are fun to eat and easy to make! Our recipe absolutely packs the sauce with pureed veggies to make this cheesy, lunchbox-ready recipe super nutritious, too.
Savory, cheesy warm pizza rolls. What kid can resist them? If only most kids felt as excited about spinach as they do about pizza.
But today, your kid just may get excited about BOTH. Because these soft, cute, and tasty pizza rolls are chock full of nine different veggies (including spinach) for a super-nutritious, flavorful, and irresistible pizza roll.
For those of you with picky eaters or kids who have a hard time with the various textures and flavors of veggies, you’ve got to try this one. These pizza rolls provide a lot of veggie flavor without being overwhelming.
Another reason we love these rolls: they make a fun, think-outside-the-sandwich packed lunch option. Make them ahead and serve all week for snacks and lunches. Super yum!
A Healthier Pizza Roll Recipe
Pizza rolls can be as simple as marinara sauce and cheese inside storebought pizza dough. But we think it’s worth it to spend a little extra time on prep to really punch up the nutrition in these cheesy little buns.
To start, we make our own pizza dough using half whole wheat flour. Then we packed in two cups of cooked veggies for lots of vitamins, minerals, and fiber.
You can really use any veggies you like, or have on hand. There are the ones we used:
Picky Eater Approved
Picky eaters often react to the texture of veggies just as much (or more!) than the taste. Pureeing the veggies into the sauce creates a smooth texture that may appeal to your little ones. And all the nutrition is still there.
Just because kids might not detect the veggies in these pizza rolls doesn’t mean that we should deceive our kids about what we put into the sauce. Let your kids know there are tons of yummy veggies in these rolls, and that’s part of what makes them taste so good.
How to Make Pizza Rolls
Start by making the dough. This is a fairly basic pizza dough, but we’ve added some whole wheat flour for added nutrition. You can even use all whole wheat flour if you like. White whole wheat flour has a soft texture and creates a nice light, fluffy whole grain pizza crust.
While the dough is rising (it takes about 30 minutes,) prep your veggies. You’ll need around 1.5-2 cups of veggies from this list:
- bell pepper
- cherry tomatoes
Saute the veggies in a little olive oil until tender, then dump them into a blender with a cup of marinara sauce. Jarred sauce is totally OK for this recipe! Use the one you know your family likes.
Blend the sauce and veggies together, then roll out your dough on a floured surface, like a clean table.
Spread the sauce on the dough, and sprinkle on the cheese. Kinda looks like a traditional pizza now, doesn’t it? But not for long.
Roll it up, slice it into twelve rolls, and position the rolls inside a greased muffin tin. Some recipes call for these to cook on a baking sheet, but we like the muffin tin, because it keeps the cheese from oozing out the bottom of the rolls.
After baking, let the rolls cool in the pan for five minutes, then they’re ready to pop out and eat.
Can You Freeze these Pizza Rolls?
Yes! Just cook, cool, refrigerate for a couple of hours (to let them firm up completely) then transfer the rolls to a gallon-sized zip-top freezer bag for storage. They’ll stay fresh in the freezer for a couple of months, and you can reheat them in the microwave or toaster oven.
More Recipes Featuring Pureed Veggies
If your kids like veggies blended into food, they might also like these:
Veggie Packed Pizza Roll
- 1/4 cup spinach
- 1/2 medium bell pepper, green
- 1/4 cup, pieces or slices mushrooms, white
- 1/2 medium onion
- 1 medium tomato, red
- 1 medium carrot
- 1 medium zucchini
- 1 cup spaghetti or marinara sauce
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 2 1/4 teaspoon yeast, active dry
- 1 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup water
- 3 tablespoon olive oil
- 1 1/2 cup mozzarella cheese
Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
Preheat oven to 400 degrees F.
Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.