Kid Friendly Pizza Rolls

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In this week’s Healthy Eating, Anya is making some kid-friendly food. It's small enough for little hands, not messy, and it seems to travel and keep well. Best of all - it tastes like pizza.


Start to finish: 30 minutes

Servings: 12   

Pizza Dough

A little flour

3 tablespoons pizza sauce

1/3 cups shredded cheese

Filling of your choice: pepperoni, ham, or veggies

Preheat your oven to 350 degrees Fahrenheit.  

Take the dough out of the can, sprinkle working space with a little flour, and then roll it out into a rectangle until it's about 1/4 inch thick.  

Try to work quickly on this part, so your dough doesn't get too warm and hard to handle. Spread your pizza sauce or tomato sauce thinly and evenly across the whole piece of dough. If you put more than a thin layer, then you'll just end up with a mess when you roll it.  

Sprinkle your cheese on evenly.  

At this point, you could add any other toppings you wanted. But if you do, dice them pretty small so that they roll up easily.

Bits of pepperoni would of course be awesome, or a little cooked spinach if you wanted to sneak something green in. Go for whatever sounds good, but limit it to just a sprinkling of one or two extra toppings. Otherwise, you're not going to get a very tidy roll. 

Roll your dough out thin, spread the sauce, sprinkle with your choice of toppings, and slice. 

Once it's all topped - roll it up as evenly as you can.

Start from the long edge. You want your final roll to be long and narrow. Try to get it as tight as you can without feeling like you're squishing it.

At this point, if you've handled it a lot and you feel like your dough is getting too soft to slice, stick it in the fridge for 20 minutes or so to firm up.  

Then slice with a good sharp knife so you don't squish it.

Spray my baking sheet with just a little oil, but that's not strictly necessary. Covering your pan with a sheet of parchment paper also works great.

Put your rolls on your baking sheet and stick in the preheated oven for 12-15 minutes. 

For more on this recipe, click here

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