Veggie Packed Pizza Rolls

Recipes


Sauce:

  • 1 jar of your favorite marinara sauce
  • 2 cups of chopped veggies (spinach, bell peppers, mushrooms, onion, tomatoes, carrots, zucchini)

Chop veggies and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.

Crust:

  • 2 cups flour (I use whole wheat, but you can do 1/2 wheat and 1/2 all-purpose)
  • 2 1/4 tsp rapid rise yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water
  • 3 tablespoons olive oil
  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F.
  4. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a ½-inch thick rectangle, about 12 by 10 inches.
  5. Spread with your sauce over the dough, leaving a ½-inch boarder around the edges. Sprinkle with mozzarella cheese.
  6. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
  7. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.