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


    Warning: Invalid argument supplied for foreach() in /home/shk/public_html/wp-content/themes/ro/single.php on line 64


  • 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.  


No Comments


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!!


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

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!

Sara G

I made these last night and they were delicious! I am having leftovers for lunch today. I will be making these a lot more!


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!!!


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.


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.

Carson Center

I made this tonight and oh my the sauce was AMAZING! I used the whole two cups of veggies, and not quite half of a jar of marinara. the sauce wasn’t red, but it was so good! I was so surprised! I would totally do the heavy veggie ratio to sauce again. Unfortunately, a lot of the sauce sort of dripped out of the rolls and almost all of the rolls were burned on the bottom. A few of them I covered the bottoms with pizza dough so it was more like an open-top muffin, and those didn’t burn and still tasted great. That would be a good idea for future making, if you like to load on the sauce on your pizza like my family likes it. Thanks for the yummy recipe!

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

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.


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!


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!


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!


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?

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 :)


Try a serrated knife when slicing. Use a sawing motion and it cuts down a TON on squishing. I haven’t made these, but I have tons of sandwich shop experience (meaning a whole lot of slicing). I’ll be trying these for my two year old little girl soon. She hates anything with a red sauce, but maybe I can use lighter colored veggies in a homemade white sauce. Thanks for the idea! I made chicken nuggets with hidden veggies for her recently and she had no idea.

Donna xox

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

Donna xox

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


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.


I just got done making these and the only problem I had was the rolling of the dough. I used pizza dough from Walmart instead of making it. I rolled it out and put everything on it and as I started to roll it into a log my dough was very doughy. It made cutting it difficult and fell apart when placing them in my muffin pan. I didn’t mind making them and would make more if it wasn’t for that one part. So any advice on how to make a not so doughy log?


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!


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.

I think this is among the so much important info for me.
And i’m happy reading your article. However should statement on few general issues, The site style is ideal, the articles is
in reality nice : D. Good activity, cheers


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???


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?


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!

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 :)

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. :)

Kelly Overend

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!!

Sweet blog! I found it while searching on Yahoo News.

Do you have any suggestions on how to get listed in Yahoo News?
I’ve been trying for a while but I never seem to get there!
Appreciate it


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?


I’ve made this recipe twice and everybody loves it, but big part of the cheese comes out. Is there any secret to it? I dont think im putting to much.
Thank you,

Leave a Comment