Pizza Rolls Lunch
These make-ahead pizza rolls combine kids' favorite flavors with the convenience parents need. They're perfect for school lunches and ensure your children get a warm, satisfying meal they'll actually eat instead of trade or toss.
Equipment
- Baking Dish
- Rolling Pin
- Sharp Knife or Dental Floss
- Mixing Bowls
Ingredients
For the dough
- 2 cups all-purpose flour or whole wheat flour for a healthier option
- 2¼ tsp active dry yeast 1 package
- 1 tsp sugar
- ¾ cup warm water 110-115°F
- 2 tbsp olive oil
- 1 tsp salt
For the filling
- 1 cup marinara sauce sugar-free preferred
- 1½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ cup diced pepperoni, cooked ground turkey, or diced ham optional protein
- ½ cup finely chopped bell peppers, spinach, or mushrooms optional veggies
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add olive oil, salt, and gradually mix in the flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes.
- While the dough rises, mix marinara sauce with Italian seasoning in a small bowl. In another bowl, combine the mozzarella and parmesan cheeses.
- If adding protein or vegetables, make sure they're finely diced and, in the case of vegetables, lightly sautéed to remove excess moisture.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a rectangle approximately 12×15 inches.
- Spread a thin layer of marinara sauce (about 3-4 tablespoons), leaving a 1-inch border around the edges.
- Sprinkle the cheese mixture evenly, followed by your choice of toppings.
- Starting from the long edge, tightly roll the dough into a log shape.
- Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls, each about 1-1.5 inches thick.
- Arrange the rolls in a lightly greased baking dish, leaving small gaps between them.
- Bake for 15-18 minutes until the rolls are golden brown and the cheese is bubbly.
- Let cool for 5 minutes before removing from the pan. This allows the filling to set slightly.
Notes
For a quicker version, substitute the homemade dough with store-bought pizza dough or whole wheat tortillas.
Don't overload with sauce to prevent leakage during baking.
These rolls can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat refrigerated rolls in microwave for 30 seconds or frozen rolls for 1-2 minutes.
For a gluten-free version, use 1:1 gluten-free baking flour with 1 teaspoon of xanthan gum if your flour blend doesn't include it.
To keep rolls warm until lunchtime, preheat an insulated food container with boiling water for 5 minutes before adding the rolls.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 12gFat: 11gSodium: 560mgFiber: 2g
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