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Pizza Rolls Lunch Box

These pizza rolls transform the lunchbox experience, offering a delicious departure from routine while still providing a balanced meal. Whether you're packing for picky eaters or simply looking to add variety to your meal prep routine, these pizza rolls will revolutionize your lunch box planning strategy.
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 50 minutes
Course Lunch
Cuisine Italian
Servings 12 rolls
Calories 285 kcal

Equipment

  • Muffin Tin
  • Serrated knife
  • Mixing Bowls
  • Baking Sheet

Ingredients
  

For the dough

  • 2 cups all-purpose flour substitute whole wheat flour for added fiber
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 tsp sugar
  • 3/4 cup warm water 110°F-115°F
  • 2 tbsp olive oil
  • 1 tsp salt

For the filling

  • 1 cup marinara sauce homemade or store-bought
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 cup bell peppers finely chopped, vibrant red for natural sweetness
  • 1/4 cup mushrooms finely chopped, optional
  • 2 tbsp spinach finely chopped
  • 20 slices pepperoni diced small, substitute turkey pepperoni for a leaner option

For assembly

  • 1 egg beaten, for egg wash
  • 1 tbsp butter melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped

Instructions
 

  • In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-7 minutes until frothy and activated.
  • When the yeast is ready, add the olive oil, salt, and gradually mix in the flour until a soft dough forms.
  • Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. The perfect dough should spring back when lightly pressed with your finger.
  • Place in an oiled bowl, cover with a damp cloth, and let rest in a warm spot for 15-20 minutes.
  • While the dough rests, mix the marinara sauce with Italian seasoning in a small bowl. In a separate bowl, combine the mozzarella and parmesan cheeses.
  • Preheat your oven to 375°F (190°C). Roll the dough into a rectangle approximately 12×16 inches on a floured surface.
  • Spread the marinara mixture evenly across the dough, leaving a ½-inch border around the edges. Sprinkle with the cheese mixture, then distribute the vegetables and pepperoni evenly over the surface.
  • Starting from the long edge, tightly roll the dough into a log shape, pinching the seam to seal.
  • Use a serrated knife to gently cut the log into 12 equal pieces, each about 1½ inches thick. For cleaner cuts, chill the rolled log for 10 minutes before slicing.
  • Place the rolls cut-side up in a greased muffin tin or on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden shine.
  • Bake for 15-18 minutes until the rolls are puffed and golden brown, and the cheese is bubbly. The internal temperature should reach 190°F for perfectly baked rolls.
  • Mix melted butter with garlic powder and brush over the hot rolls. Sprinkle with fresh parsley for a burst of color and flavor.

Notes

For cleaner cuts, use unflavored dental floss to slice through the roll without compressing it.
Make a double batch on Sunday – serve half for dinner and save half for lunches throughout the week.
To prevent soggy rolls in lunch boxes, allow them to cool completely before packing.
These rolls can be frozen for up to 2 months. Freeze individually on a baking sheet first, then transfer to a freezer bag.
Pack the rolls frozen in the lunch box to thaw naturally by lunchtime – they'll help keep other perishable items cool too!

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 12gFat: 13gSaturated Fat: 6gCholesterol: 45mgSodium: 580mgFiber: 2gSugar: 3gCalcium: 220mgIron: 2mg
Keyword Pizza Rolls, Lunch Box, School Lunch, Kid-Friendly, Meal Prep
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