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+ servings

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!) 
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 145kcal


  • 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


  • 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 11x16-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, 1/2 teaspoon salt, and 2 tablespoons olive oil to a medium bowl. Stir in the water, adding up to 1/4 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.


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