Favorite Pizza Rolls Recipe – Yummy Toddler Food

This Pizza Roll recipe is packed with nutrition—and even greens!—but the cheese, and silly spiral shape makes them much more appeal to toddlers and big kids. And: You can make them in about 30 minutes and stash them in the fridge or freezer for future meals.

This pizza rolls recipe is one of those foods that I like to have on hand on nights when there are activities and commitments since they are so easy to make ahead, warm up, and serve. They’re a favorite Friday night dinner and they’re one of my favorite ways to serve greens to kids, if you decide to add the spinach to the filling. They are cheesy and delicious and easy to customize for your family’s preferences.

This recipe is a fun pizza recipe for kids since it takes the classic flavors of pizza and rolls them up into muffin-size pizza rolls that are a little crispy on the outside and tender and cheesy on the inside.

I like to add a little fresh spinach to my mini pizza rolls recipe to amp up the nutrition—especially since I find that my kids don’t care as much about greens when they’re in a recipe that they otherwise love.

These even work as a freezer meal in less than a minute when made and stored frozen. And they can be packed in a kids thermos as a hot lunch idea.

(You may also like Pinwheels recipe, Pizza Pinwheels, Pizza Muffins, and Pizza Bites.)

Ingredients You Need

To make this pizza rolls recipe you’ll need to have the following ingredients on hand.

• Whole-wheat pizza dough: You can use homemade dough or a fresh ball of dough from the supermarket. (My Greek yogurt pizza dough works, too.)
• Pizza sauce: I usually use canned pizza sauce since it’s so easy. You can also use spinach pesto if you prefer.
• Spinach: I like to add shredded baby spinach to this recipe. (I sometimes swap in broccoli, too.)
• Mozzarella cheese: Use shredded cheese so it’s easy to shred across the pizza dough.
• Parmesan cheese: This adds a little extra flavor to this recipe.

TIP: You can use homemade pizza crust and pizza sauce, or use store bought, according to your preference. See the Notes at the bottom of the recipe for all of the info on these homemade pizza rolls.

Step-by-Step Instructions

Here’s how to make this pizza roll recipe so you know what to expect. Scroll down to the bottom of the post for the full information on the amounts and times.

Step 1. Spread the pizza dough out into a rectangle using your hands or a rolling pin. I spread it onto a piece of parchment paper to help prevent it from sticking to the countertop.

Step 2. Layer on the sauce and the chopped spinach. Add the cheeses.

Step 3. Rolling from one long side, roll the dough up into a log. Use the parchment paper to help you roll it up.

Step 4. Slice into and place into a greased muffin tin. Bake until lightly golden brown.

TIP: Place the dough on parchment when forming it into a rectangle to avoid having it stick to the counter. Then, after baking, let cool in the pan for a few minutes to allow the cheese to firm up slightly. This will make them easier to remove from the muffin pan.

Frequently Asked Questions

Serving Suggestions

You can serve this pizza rolls recipe with a salad kit, Caesar Salad, Roasted Frozen Broccoli, or a simple side of diced fruit.

This also works served with warmed marinara sauce or pizza sauce as a dip or served as a snack.

How to Store

Store this cooled pizza rolls recipe in an airtight container in the fridge for up to 5 days, or in a freezer bag with as much air removed as possible in the freezer for up to 6 months. Warm in the microwave for 30-60 seconds or until warmed through.

Dice up for younger eaters if needed.

Best Tips for Success

• Use whole-wheat dough or fresh store bought dough like the kind they sell at Trader Joes.
• Spread the dough out into an even rectangle so there’s (mostly) an even amount of dough in each sliced roll. I find it easiest to do this on a piece of parchment paper to help prevent sticking to the counter.
• Use store bought pizza sauce or homemade. I like to cook down my Easy Marinara Sauce until it’s thick and spreadable.
• Grease your pan well.
• Let them cool for about 5 minutes in the pan before removing them to give the cheese a chance to firm up a little.
• If the dough on the underside seems undercooked, cover your rolls with foil and bake for an additional 4-6 minutes. (But also know they firm up as they cool a bit.)
• Try my Pesto Pizza Rolls for another flavor option. Or add pepperoni, thinly sliced mushrooms, or cooked and drained Italian sausage.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

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• Preheat the oven to 400° F and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.

• Use your hands to stretch the dough into an 11×16-inch rectangle on a piece of parchment paper. (This helps prevent the dough from sticking to the counter. If it’s hard to stretch, let it rest for 5 minutes and try again. Sometimes the gluten needs to rest.)

• Spread pizza sauce over the dough to cover, then sprinkle on the spinach, mozzarella, and Parmesan. Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it’s okay! Use the parchment paper to help you roll.)

• Use a serrated knife to cut into 12 even slices. I start in the center, then make a cut in the center of each piece, and then finish slicing to get the most even results.

• Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.

• Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve. (You may need to use a a knife around the edges of the pan if the cheese spilled over.)

• Store in an airtight container for up to 3 days in the fridge or in a zip-lock freezer bag with as much air removed as possible in the freezer for up to 3 months. To serve from frozen, place on a plate and microwave for 30-60 seconds or until warm.

• Homemade Whole Wheat Pizza Dough: Stir 2 teaspoons yeast and 1 teaspoon honey or sugar into 1 cup warm water. Let sit for about 5 minutes or until the yeast has puffed up. Add 2 cups whole wheat flour, 1 cup all purpose flour, ½ teaspoon salt, and 2 tablespoons olive oil to a medium bowl. Stir in the water, adding up to ¼ cup more if needed to make a smooth, sticky (but able to be kneaded) dough. Use your hands to knead about 10 times to bring it together into a large ball. Cover the bowl with a clean towel and let rest for at least one hour and up to 4. Proceed with the recipe.
• Store cooled rolls in an airtight container in the fridge for up to 5 days, or in a freezer bag with as much air removed as possible in the freezer for up to 6 months. Warm in the microwave for 30-60 seconds or until warmed through.
• Use homemade Whole Wheat Pizza Dough, Greek Yogurt Pizza Dough, or fresh store bought dough like the kind they sell at Trader Joes. This recipe works best if the dough is room temperature, not cold. If the dough is cold, it will be hard to stretch.
• Spread the dough out into an even rectangle so there’s (mostly) an even amount of dough in each sliced roll.
• Use store bought pizza sauce or homemade. I like to cook down my Marinara Sauce until it’s thick and spreadable.
• Let them cool for about 5 minutes in the pan before removing them to give the cheese a chance to firm up a little.

Serving: 1roll, Calories: 145kcal, Carbohydrates: 16g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 17mg, Sodium: 453mg, Potassium: 81mg, Fiber: 1g, Sugar: 3g, Vitamin A: 445IU, Vitamin C: 2mg, Calcium: 122mg, Iron: 1mg

This post was first published October 2018.