gluten free recipes for kids



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Veggie Packed Pizza Rolls

Savory, cheesy warm pizza rolls.  But these rolls don't stop there!  They are packed, literally with veggies.  For those of you with kids who have a hard time with all of the textures and flavors of veggies, these pizza rolls are the perfect way to provide a variety of veggie flavors without overwhelming them.  We believe it is important to serve your kids veggies in different forms, a variety of cooking methods and with other foods.  These pizza rolls are yet another form of serving veggies to your kids.  There are 9 different veggies in these delicious little rolls and your kids will love every bite!

Veggie Packed Pizza Rolls Final copy.jpg

 I am a big fan of making larger batches of food at a time, and then freezing and pulling it out when you need a quick meal or snack.  This recipe makes a lot of sauce which can be frozen and used later for pizza, lasagna, dipping sauce for bread sticks, or spaghetti.   You can really use any veggies you would like.  We used: 

Chopped Veggies.jpg

You will need about 1 1/2 - 2 cups of chopped veggies and then combine with your favorite marinara sauce.   I really like Classico because of the quality ingredients. Saute your veggies before you blend together.

Pizza Roll Instructions.jpg

The dough only rises for 30 minutes and so these are quick to make, delicious to eat, and a nutrition power house for your kids.  Perfect for a snack, or a meal.  We had these for dinner and served with watermelon, and sliced cucumbers with vinegar dipping sauce.   All 3 of my kids and my husband loved them - winner!  We will definitely be putting these on our regular menu.   If you have leftovers, freeze them and then reheat later for a super quick meal! 

Veggie Packed Pizza Rolls.jpg

Veggie Packed Pizza Rolls



  • 1 jar of your favorite marinara sauce
  • 2 cups of chopped veggies (spinach, bell peppers, mushrooms, onion, tomatoes, carrots, zucchini)

Chop veggies and saute for 3-4 minutes or until slightly tender.  Blend in a high powered blender with marinara sauce.

  • 1 1/2 cups mozzarella cheese (can use more if you like it cheesy) 


  • 2 cups flour (I use whole wheat, but you can do 1/2 wheat and 1/2 all-purpose)
  • 2 1/4 tsp rapid rise yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water 
  • 3 tablespoons olive oil
  1. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  2. Place dough in a large, lightly greased bowl, and cover with plastic wrap.  Allow to rest for 30 minutes in a warm, draft-free place.  Dough should almost double in size.
  3. Preheat oven to 400 degrees F. 
  4. Remove the dough from the bowl and place on a lightly floured work surface.  Use a rolling pin to roll the dough into a ½-inch thick rectangle, about 12 by 10 inches. 
  5. Begin by spreading about 1 cup of sauce over the dough, leaving a ½-inch boarder around the edges.  If it seems like it needs more, then add 1 or 2 Tbsp at a time.   Sprinkle with mozzarella cheese.  
  6. Begin rolling the dough until you have one large roll.  Slice into 8-12 slices and place in a greased muffin tin.  
  7. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.  


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Tanya Bergman
03/26/2014 7:52am
Love recipes for children- healthy eating
03/26/2014 8:40am
This sounds great! If I got pizza dough from my local pizzaria would it be the same time in the oven? Thanks for the great ideas!!
03/26/2014 9:48am
would not 12 x 12 be a square and not a rectangle?
03/27/2014 10:13am
The exact shape doesn't really matter - square or rectangle - either will work just fine :)
03/26/2014 10:04am
I am in the process of making this now. I was out of pureed toms so I pureed some romas along with tomato paste and broccoli & carrots cooked in broth. Hope it turns out yummy!
Sara G
03/26/2014 11:42am
This looks so good, I think I am going to make a double batch so my son can take some for lunch tomorrow too. Thanks for the recipe!
03/26/2014 12:03pm
Whaaaat?! This is amazing. Making these for sure this Friday. Thank you!
03/26/2014 8:30pm
The pizza rolls sound great but what's the vinegar dipping sauce? My kids would love that.
03/27/2014 10:16am
The dipping sauce isn't vinegar - it is just the extra sauce that goes in the rolls :)
Janette Massino
03/29/2014 11:31am
I think she means for the cucumbers.
04/14/2014 10:06pm
Oh gotcha - lol! I just pour balsamic vinegar into a little bowl and my kids dip their cucumbers in that. So delicious!
03/27/2014 11:30am
This is such a great idea. I always come here when we need to figure out something new to give the kiddos. Thanks for posting!
Sara G
03/27/2014 1:39pm
I made these last night and they were delicious! I am having leftovers for lunch today. I will be making these a lot more!
03/27/2014 2:00pm
do these freeze well?
08/29/2014 11:58am
Yes - they freeze really well!
03/27/2014 5:17pm
What size jar of marinara sauce?!
03/27/2014 9:30pm
I used a 32 oz jar. This makes WAY more sauce than you will use in one recipe. But I love to freeze it and then pull it out for a quick meal :)
03/28/2014 7:35am
Thank you for your help...right on time for the weekend!
03/27/2014 6:32pm
Please, these look so good...I want to make for my great grandson & his mom this weekend but how much marinera sauce do you used for the 2 cups of veggies?I don't want them to turn out too soggy or too dry. Thanks so much!!!
03/29/2014 6:43am
These look great! Trying them today :) P.S. Crystal, a square is a rectangle by definition ;)
03/29/2014 10:39am
I made these today for lunch - it was more work than I anticipated, which would have been fine had they turned out well - but they stuck to the muffin pans and part of them were left in there (I did grease them) and made a big mess. I had to dig them out, and they looked awful by the time they were done. I wish I had just baked it as a regular pizza. They did taste good, but for the amount of clean up now required (I am hoping my pan will come clean - it is a melted/burned cheesy mess), I will not make again.
03/31/2014 7:47am
These were fantastic and I actually thought they were pretty simple to make. * I did use a fresh whole wheat pizza dough from our deli. My husband is the veggie hater but he LOVED the sauce and I added 2 full cups of veggies. Kids gobbled them down we only have 2 left which I will be serving for lunch. I agree it would be easier to just serve as a pizza but the serving style is what the kids really loved about them. Cooking is not a clean activity with or without the kids but mine chopped all the veggies, spread the sauce/cheese and helped me roll. The only sticking issue I had was a little cheese around the edge but I just separated with a knife and they came right out. I only used about half the sauce not the whole jar and saved the rest for some organic cheese ravioli we are making later this week. I would say this is a must make again! Thanks.
03/31/2014 9:35pm
I agree. Sometimes things are easier when you make it basic, but sometimes it is more kid-friendly to make it fun and put in the extra effort. If you have an extra 10 minutes then go for it! If not, then it is still delicious. Thanks for your insight!
April Young
04/01/2014 7:04am
Made this recipe last night. I have 3 very picky eaters. I did not tell them what was in the sauce until afterwards.It was a huge success in my house! My oldest son asked if I could hide vegetables in his food more often.
04/04/2014 9:11am
Hi, just wondering - do I need to put them in a muffin tin or would a baking tray work just as well?
04/04/2014 12:55pm
I haven't tried them on a baking tray, but I'm sure it would work great. Let us know how they turn out!
04/04/2014 10:07pm
I just finished making the first batch and while they turned out quite tasty - they spread out and didn't hold themselves in the tight spirals yours seemed to. Wouldn't recommend it. Going to make my second batch your way!
04/04/2014 11:46am
I made these a couple of nights ago, using what veggies I had at the time (carrots, red pepper, celery, spring onion and brussel sprouts). My 8 yr old devoured them, but I had to chuckle at his comment: "Mmmmm, these taste much better than they smell!" Thanks for the idea!
04/04/2014 12:55pm
Ha ha!
04/04/2014 6:10pm
Just tried making these, they came out great! Not much work at all and my kids loved them. I baked them on a flat baking tray lined with parchment paper. Put them down on a side and put some extra cheese on top. Awesome!
04/05/2014 12:54am
Made these for my 18 months twins. Both loved it and I did too
04/05/2014 8:00am
I made these last weekend and they were a big hit. My one little glitch...did anyone else have a problem with the sauce squishing out as you rolled the dough? Any solutions?
04/07/2014 10:23am
I did have some sauce squish out, but not a ton. Try stirring the sauce right before you put it on, and then roll up quickly. You can use floss to cut the rolls instead of a knife, and that should make it squish less :)
Donna xox
04/09/2014 2:30pm
Is it me or is 2 cups not many veggies ? UK here lol I would have thought with dough and cheese this would need more to balance it ? Sorry if I sound stupid I just like the idea and would like to try if i'm getting facts right x
04/14/2014 12:56pm
I am making these now, smells so yummy! I have made a similar recipe from pinterest but only with ham and cheese, so I am glad to add in the veggies for something I know my kids will eat. From the other recipe I made, one tip was to put the rolls in the oven at 170 for ten minutes to help plump the dough up. Then preheat to 400, but keep the rolls in while the oven preheats.
04/22/2014 12:55pm
Is there anything else I can use for the dough instead of making it from scratch?
04/22/2014 5:04pm
A lot of stores sale premade dough - that isn't the processed stuff from the can. I have seen it at Whole Foods and Trader Joe's. I would ask your local health food stores.
04/29/2014 2:46pm
I found that with 2/3 cup of water that I needed a lot more than 2 cups of flour. However the end product was a big hit!
04/29/2014 5:11pm
Interesting - I have made this dough a lot of times and it has worked great. I wonder if it is an elevation thing, or maybe humidity?
05/15/2014 3:59pm
Should I bake these before freezing them, or could I freeze the roll before I cut and bake them? I was thinking of making a few and it seems easier to just throw the roll in the freezer.
05/16/2014 8:37am
You can do it either way! If you freeze them before you bake, I would cut them into individual rolls and freeze that way. I wouldn't freeze the one big roll.
07/12/2014 8:05pm
Question: am I still getting the whole nutrition from the veggies after being sauteed and blended??? Just curious because can't someone over process vegetables to the point where the vegetables lose nutritional benefit???
07/17/2014 9:32pm
Normal cooking processes do not destroy the nutrition benefit of vegetables. There is always going to be some loss when you cook, but also there can be benefits. There is a much higher amount of lycopene is cooked tomatoes than raw, just for one example. This recipe retains a lot of vitamins and minerals :)
07/12/2014 8:31pm
Has anyone tried these dairy free? What substitutions did you make and what did you use in place of cheese?
07/12/2014 8:51pm
Just confused as to how much sauce I use with the veggies. Thanks!
07/17/2014 9:39pm
You will need a 16 oz jar, or you can make it yourself. 16 oz is a good ratio for the amount of veggies you use for flavor and consistency. You will not use all of that on your pizza for this recipe, but I freeze mine and save it for another recipe. :)
07/14/2014 12:57am
Mine were soggy on the bottom, so I had to turn them over to try and cook them through. I didn't use to much sauce either. is there something that I couldn't have done wrong in the recipe?
07/17/2014 9:38pm
What kind of sauce base did you use? Maybe it already had a more runny consistency? What kind of muffins tins did you use? Metal will cook things a little more brown than glass.
annie Jones
07/14/2014 4:33am
Silly question....... is it plain or self raising flour?????
07/17/2014 12:01am
It is just plain whole wheat flour :)
07/14/2014 8:16am
Hi. Wondering how it would go with the veges and just tomatoe sauce n cheese??
07/31/2014 2:35pm
It would probably turn out just fine.
07/17/2014 4:33pm
I tried making these and my dough did not rise. I'm not sure if I did something wrong or not, but it was very difficult to roll up. I just spread it out like a pizza and it was delicious!
07/31/2014 2:35pm
Maybe your yeast was old? If it gets too old, then your dough won't rise. Sorry about that!
Kelly Overend
07/30/2014 8:38pm
HI! I have a container of crescent rolls from WF that I need to use up. can I make a batch of these with this? Thanks!!
08/07/2014 3:32pm
I would add less sauce since that dough is really thin. It may work or there may be too many juices. Good luck!
09/10/2014 8:14am
Have you ever tried to bake it in one long roll on a cookie sheet, then cut it into rolls after it's baked? Do you think this will turn out ok?

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