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.

pizza rolls on kids plate

Pizza Rolls

These pizza rolls are 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 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 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 go from freezer to table in less than a minute when made and stored frozen.

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Ingredients You Need

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

ingredients in pizza rolls
  • Pizza dough: You can use homemade dough or a fresh ball of dough from the supermarket.
  • Pizza sauce: I usually use canned pizza sauce since it’s so easy. You can also use 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 dough 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.

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.

how to make pizza rolls step by 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.
  2. Layer on the sauce and the chopped spinach.
  3. Add the cheeses.
  4. Rolling from one long side, roll the dough up into a log. Use the parchment paper to help you roll it up.
  5. Slice into 12 even slices and place into a greased muffin tin.
  6. Bake until lightly golden brown. 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.

TIP: Place the dough on parchment when forming it into a rectangle to avoid having it stick to the counter.

baked pizza rolls in pan

Frequently Asked Questions

What pizza dough works best in pizza rolls?

You can use homemade pizza dough, such as this Whole-Wheat Pizza Dough recipe, or a ball of fresh dough from your supermarket.

Do I have to use the spinach?

You can make this recipe with a lot of wilted spinach or just a little fresh and cut up spinach. It’s up to you and it works both ways. You could also try using finely chopped up broccoli or even kale instead of spinach.

What should I serve with these?

These pizza roll ups are a great lunchbox component or go well with a simple side of roasted veggies and fruit. We sometimes have them for family dinner and I serve a simple salad alongside for us parents and sliced cucumbers for the kids. We all love them.

Can I make these pizza rolls ahead?

Yes, just let them cool completely after baking. Then, store in an airtight container in the fridge for up to 3 days or in the freezer in a zip top bag for up to 3 months. Reheat for 30-60 seconds in the microwave. When serving to younger toddlers, cut up with a knife or a pair of kitchen shears for easy eating.

Why did my pizza rolls stick to the pan?

The best advice I can give for this is to grease your muffin pan well and use a nonstick pan. The older muffin pan I have works a lot less well than the newer nonstick one I have, which doesn’t stick at all when I make these. Then, let them cool in the pan for a few minutes to allow the cheese to firm up slightly before removing from the pan.

pizza roll on blue divided plate

How to Store

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.

Dice up for younger eaters if needed.

Best Tips for Success

  • Use homemade 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 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.

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pizza-rolls-on-kids-plate

Favorite Pizza Rolls (with Spinach and Cheese)

Be sure to grease your pan well and roll the dough up fairly tightly around the fillings for best results. (But it's okay if they don't look perfect when they go into the pan!) 
4.95 from 85 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine Italian
Course Dinner
Calories 145kcal
Servings 12

Ingredients

  • 1 cup baby spinach, roughly cut or chopped
  • 13-16 ounces pizza dough (at room temperature)
  • 3/4 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  • 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.

Video

Notes

  • 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 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.
  • Wilt a 5 oz package of spinach in 1 tbsp warm olive oil in a skillet, then squeeze out all of the liquid, OR simply cut up 1 cup fresh spinach.
  • Do your best to cut the slices evenly.
  • 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.

Nutrition

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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2018.

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Comments

  1. 5 stars
    Really tasty recipe!

    I made this once before and thought the dough was too thick. Second time around, I found that I only needed about 2/3 of the dough for the rolls. Still stretched it to the same dimensions and it was a just-right thickness for us. Cooking time was more like 16 mins bc of this. Used the remainder of the dough to make a small pizza. Not sure if it’s relevant, but used the dough the same day I made it.

    1. Which part was thick? If the dough layers seemed thick, you could simply make that part a little thinner next time.

  2. 5 stars
    Another winner, Amy! I made these with my 2.5 year old and it was an enjoyable activity for both of us. We followed your recipe exactly and they were great. We used your pasta sauce (the one you linked cooked down with about a tablespoon of a recipe for pizza seasoning I found online since I couldn’t find one on your page) and then also made your whole wheat pizza dough. We’ve had a whole week of trying out 5 of your recipes and they’ve all be hits. You have a gift.

  3. Made these for my sons school lunch this week and added chopped pepperoni. I forgot them in the oven! They turn out slightly more brown on the bottom but I tested on and it was absolutely delicious. I’m almost hoping he thinks they’re too burnt so I can take them for my lunch all week!

  4. 4 stars
    Made these last weekend and heated up during the week for a quick weeknight dinner. I’m excited to try some other flavor combinations. I did have a hard time getting the dough to stay in my desired rectangle shape. Do you have any tips when working with a refrigerated store-bough pizza dough in a ball?
    Thanks!

    1. If it’s hard to stretch it out, make sure it’s at room temp (so not cold) and if it’s not holding the rectangle, let the dough rest for 5 minutes and then try again. That usually does it!

  5. 5 stars
    I made these today, just added some feta cheese and olive to give more flavour, it looked dry, but to my surprise, it was moist and nice when eating .. I will make them again.. thanks

    How are they going to look in kids lunch box? Without warming them up, do they taste good, will have to try the leftover..

    1. The kids may or may not like them in a lunchbox, but we’ve had good success with sending them in a thermos.

  6. 5 stars
    I made 2 batches for my son’s 2nd birthday party today and they were a huge hit with the kids and adults!! I made the whole wheat dough and found them a little on the dry side, but no one else complained!

  7. These were a hit with the whole fam! I made dough in my bread machine and whipped up two batches of these in no time. So awesome to have 12 go right into the freezer with very little extra effort. Turned out perfectly chewy, gooey and delicious!

  8. 5 stars
    Thanks this was delicious both my 2 yo & husband really enjoyed them.

    I look forward to trying more of your recipes.

  9. Can’t wait to try these. I have a silly question. Is it a cup of spinach leaves that you then chop? Or chopped pieces that fill 1 cup?

    Also, can we add any additional toppings inside?

    Thanks!

    1. I usually measure the spinach first, then chop it. You can add a thin layer of any other finely chopped pizza toppings you like!

  10. 5 stars
    Delicious! I added some salt, dried oregano and olive oil per my family’s preferences but I’m sure it would be delicious as written. We’ll definitely be making these again.