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Kale Pesto Pizza Rolls

Course Lunch
Cuisine American
Keyword kale, pesto, pizza rolls, vegetarian
Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings 6 servings
Calories 571kcal



  • 1 cup, chopped kale
  • 1 cup basil, fresh
  • 1/2 medium lemon
  • 1/8 cup sunflower seeds
  • 1 clove garlic
  • 1 ounce Parmesan cheese, grated
  • 4 tablespoon olive oil
  • 1/2 teaspoon salt


  • 4 ounce mozzarella cheese
  • 1 tablespoon Parmesan cheese, grated

Serve With

  • 4 medium pear


  • Place the yeast and sugar into the warm water (80-90° F) and stir gently to combine. Let sit for 5 minutes or until yeast is puffy.
  • Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl.
  • Add water and stir to combine, using clean hands to bring the dough together.
  • Knead gently for one minute; the dough should be sticky. (If it seems dry or you have a hard time getting all of the flour into the dough ball, add a touch more water.)
  • Let rest, covered with a kitchen towel, in a greased bowl for at least 1 hour and up to 6 hours.
  • Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry.
  • Add the wilted kale to a food processor or high powered blender, along with the basil, juice from 1/2 a lemon, sunflower seeds, garlic, Parmesan, and 2 tablespoons of olive oil.
  • Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season with salt to taste.
  • Preheat the oven to 400° F and grease 2 muffin tins (you'll need one full pan and 4 additional cups to make a total of 16 rolls).
  • Use your hands to press the dough into an 11x16-inch rectangle on a piece of parchment paper. Let rest for about 10 minutes.
  • Spread the pesto over the dough with a spatula, then sprinkle with mozzarella and Parmesan.
  • Starting on one long side, roll the dough up carefully, making a spiral roll.
  • Use a serrated knife to cut into 1-inch slices. Place each slice into a prepared muffin cup, and bake for 16-18 minutes until the dough is baked through and the tops are just starting to become golden.
  • Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.
  • Serve with sliced pears.


Calories: 571kcal | Carbohydrates: 69g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 629mg | Fiber: 11g | Sugar: 13g