You know how much we love to cook once, and eat twice, so when we make a batch of our Spinach Pesto, we use the remaining half cup to bake up these Pesto Pizza Rolls. (Sometimes Pesto Pepperoni Pizza Rolls!) These make a fantastic after-school snack or school lunch. And, paired with a big salad, they are tasty enough to make a family dinner too!
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Pesto Pizza Rolls
- Total Time: 40 minutes
- Yield: 8-10 pinwheels
Ingredients
Olive oil or olive oil spray, for coating
1 28-ounce round pizza dough
½ – ¾ cups spinach pesto (from our Spinach Pesto Pasta), you can substitute your favorite homemade or store-bought pesto
2 cups shredded mozzarella or pizza blend cheese
Sliced pepperoni, to taste (optional)
Instructions
- Preheat oven to 400 degrees and lightly grease a rimmed baking sheet or a 10” round baking dish. Turn pizza dough onto a lightly floured work surface and stretch into a large rectangle that’s approximately 14”x18” (don’t worry about being exact).
- Using a silicone spatula or the back of a spoon, evenly spread pesto over the top of the dough, end to end. Top with pepperoni to taste.
- Starting at one of the short ends, roll the dough into a log. Then, using a serrated knife, make crosswise cuts about every 2½ inches to make 8 to 10 pinwheels.
- Place pinwheels, cut side up, on your prepped baking sheet or dish. They can be spaced out or nestled together — either way, will work out fine. Very lightly spray or brush the tops of the rolls with oil before placing in the oven. Bake until golden brown, for 30 minutes. Allow cooling to the touch before serving. If you nestled the rolls close together, they should pull apart easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
