Summer break starts today here, which means that I need lunch options for the kids that they can make or reheat on their own. These pizza rolls are super delicious and my whole family loves them! They do take a few hours o make, but can be reheated easily throughout the week. I start with homemade pizza dough that’s flavored with garlic, basil, and oregano. While the dough rises, I roast zucchini and broccoli for my hidden veggie pesto. I did forget to take a photo of the finished pesto when I made it, but you can see it when I spread it onto the pizza dough. If you enjoy this pesto, it’s great on pasta too!
These are constructed like traditional cinnamon rolls. The dough is divided into two portions and then rolled out into a rectangles, the pesto is spread over the dough in an even layer, then the cheeses go on top. Just like a cinnamon roll, the dough is rolled the long way into a log, and then cut into even portions. I bake these on a rimmed baking sheet until golden brown and serve with marinara or pizza sauce for dipping.
Once the pizza rolls cool completely, store them in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave for 20 to 30 seconds, or in the oven at 350°F for about 5 minutes. They’re a great make-ahead option that can be reheated for easy lunches throughout most of the week!
Here’s another pizza that we’ve been loving lately in my house and check out these muffins for a breakfast item to have on hand.
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Hidden Veggie Pesto Pizza Rolls
A flavorful, hand-held twist on traditional pizza. My scratch-made, herbed pizza dough is rolled with a signature roasted veggie pesto, layered with Parmigiano Reggiano and shredded mozzarella, then cut into spirals and baked until the crust is golden and the cheese melts perfectly. These are great to make ahead, store in the refrigerator, and reheat quickly for an easy lunch option for the kids!
10
servings1
hour30
minutes30
minutes562
kcal2
hours20
minutes4
hoursKeep the screen of your device on
Ingredients
- For the dough:
4 cups (520 g) bread flour
1 teaspoon granulated sugar
2 1/4 teaspoons instant yeast
2 teaspoons Kosher salt
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 cups warm water (110 degrees F/43 degrees C)
2 tablespoons extra-virgin olive oil, plus more for the bowl
- For the roasted vegetables:
1 large zucchini
1 small head broccoli
4 large cloves garlic
1/4 teaspoon fine sea salt (see note)
1/2 teaspoon Green Goddess seasoning (see note)
1 tablespoon extra-virgin olive oil
- Additional ingredients for the pesto:
1 cup (20 g) loosely packed fresh basil leaves
1/2 cup (45 g) grated Parmesan
1/4 teaspoon fine sea salt
1 tablespoon freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
- For the pizza rolls:
2 cups (80 g) finely shredded (using a microplane) Parmigiano Reggiano, divided
6 cups shredded mozzarella, divided
- Additional ingredients:
1 tablespoon unsalted butter, melted
2 tablespoons finely shredded (using a microplane) Parmigiano Reggiano
1 jar pizza sauce for dipping
Directions
- Prepare the dough and let it rise. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, garlic powder, dried basil, and dried oregano. Add the warm water and olive oil and stir together with a silicone spatula until a sticky dough forms. Place the bowl onto the stand mixer fitted with a dough hook and mix at low speed until the dough has pulled away from the sides and bottom of the bowl, about 8 minutes. If the dough continues to stick, add another 1/4 cup of bread flour, 1 tablespoon as a time, until the dough no longer sticks. Continue mixing at low speed for another 5 to 7 minutes, until the dough passes the window pane test. Remove the bowl from the stand mixer, move the dough to one side of the bowl, and add about 2 teaspoons of olive oil. Roll the dough in the oil to coat and then cover the bowl. Let rise until doubled in size, 1 to 2 hours.
- While the dough rises, roast the vegetables. Preheat the oven to 425°F (220°C/gas 7) and set a rack in the top third. Cut the zucchini into match sticks, separate the broccoli florets from the stem, and chop the stem. Add the zucchini, broccoli, and the peeled cloves of garlic to a rimmed baking sheet. Season with salt and Green Goddess seasoning, add the olive oil, and, using your hands or a silicone spatula, toss to coat and evenly distribute the seasonings. Roast in the oven until golden brown and soft, about 25 minutes, stirring once after 15 minutes. Let cool for about 5 minutes on the pan and then remove to bowl and set aside while you gather the pesto ingredients.Loading gallery media…
- Make the pesto. I use my blender for this, but you can use a blender or a food processor. To the blender, add all of the roasted vegetables, the basil, grated parmesan, salt, lemon juice, and olive oil. Blend at high speed for 30 to 60 seconds. Use a silicone spatula to scrape down the sides and then blend again for another 30 seconds to 60 seconds. The pesto should be smooth and evenly blended. If it isn’t, scrape down the sides and pulse a few more times as needed. Taste for seasoning and then transfer the pesto to a bowl until you’re ready for it.
- After the dough has risen, divide it into two equal portions. On a lightly-floured work surface, roll out each portion of dough into a rectangle, about 14-inches by 17-inches (36 cm x 43 cm). The dough will be very thin. If you don’t have the space to roll both portions of dough out side-by-side, then you can work with each portion of dough one at a time. Divide the pesto in half and spread half onto each dough rectangle in an even layer. Add 1 cup of finely shredded fresh Parmigiano Reggiano to each dough rectangle, in an even layer over the pesto. Use a microplane for a very fine, fluffy shred that melts evenly. Spread 3 cups of shredded mozzarella over each rectangle, in an even layer on top of the Parmigiano Reggiano. Loading gallery media…
- Working on one of the long sides of the rectangle, carefully roll the dough like you would for cinnamon rolls. Using a sharp knife, cut the log of rolled dough into about 11 equal portions. Repeat with the other portion of dough.
- Preheat the oven to 350°F (177°C/gas 4), set a rack in the middle, and line a rimmed baking sheet (standard half-sheet size) with parchment paper. Arrange the rolls on the sheet, in rows of 3 and 4. Scoop up any cheese that falls out while you are transferring the rolls from the board to the pan and add to the tops of the rolls. Cover lightly with plastic wrap and let rise again for about 20 minutes. The dough won’t rise much, it will expand just a bit and this can happen while the oven preheats.
- Bake until golden brown and the cheese has completely melted. If you’d like, you can brush the tops and sides of the rolls after baking with 1 tablespoon of melted butter. This is optional.
- Arrange on a serving tray and sprinkle with a bit more finely shredded Parmigiano Reggiano if desired. Serve with pizza sauce or marinara sauce for dipping. Once cooled, store in an airtight container in the refrigerator for up to 4 days. Leftovers can be reheated for a quick 20 seconds in the microwave, or for 5 minutes in the oven at 350°F.
Equipment
Walnut cutting boardLancaster Cast Iron
Kitchenaid 7-quart Stand MixerShop on Amazon
Measuring cupsSave with SARAHTREED
Measuring Cups and SpoonsShop at Williams Sonoma
Wildflowers table runnerSave with SarahR15
Stone stripe tableclothSave with SarahR15
Wusthof chef’s knifeShop on AllModern
Wooden Pastry BoardShop at Williams Sonoma
Unbleached Parchment PaperShop on Amazon
Rimmed Baking SheetShop on Williams Sonoma
Recipe Video
Notes
- I use the salt blend Better Call Sal for my savory recipes that call for fine sea salt.
- I love Trader Joe’s Green Goddess seasoning, but feel free to use your favorite seasoning blend here.
- Depending on the size of your kitchen/counterspace, you can either make the full recipe with each dough rectangle side-by-side, or work with half of the ingredients at a time. I do recommend adding all of the rolls to one baking sheet and baking them all together, as the bake time is based on baking the full batch on one rimmed baking sheet,
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