Homemade Veggie Pizza Rolls

Ingredients

For the Crust & Assembly:

• 1 lb (450g) Pizza Dough: Store-bought or homemade (wonton wrappers or egg roll wrappers can also be substituted for a thin, extra-crispy fried-style shell).
• 1 Large Egg + 1 tbsp Water: Beaten together to create an egg wash seal and golden crust finish.
• 1 tbsp Olive Oil: For brushing.
• 1 tsp Italian Seasoning & 1/2 tsp Garlic Powder: For topping the crust.
• 2 tbsp Grated Parmesan Cheese: For garnish.

For the Veggie Pizza Filling:

• 1/2 cup Marinara or Pizza Sauce: Thick style (avoid runny sauce so the rolls stay crispy).
• 1 cup Shredded Low-Moisture Mozzarella Cheese: (Grate fresh for the best melt).
• 1/3 cup Finely Diced Bell Peppers: (Red, green, or yellow).
• 1/3 cup Finely Diced Brown or Cremini Mushrooms: (Sautéed lightly to remove excess moisture).
• 1/4 cup Finely Diced Red Onion.
• 1/4 cup Finely Diced Black Olives.
• 1/2 cup Fresh Baby Spinach: Finely chopped.
• 1/2 tsp Dried Oregano.
• 1/4 tsp Red Pepper Flakes: (Optional, for a light kick).
• Salt and Black Pepper: To taste.

Instructions

Step 1: Prepare the Veggie Filling

1. Prep the Vegetables: In a small skillet over medium heat, sauté the diced mushrooms and bell peppers with a drop of olive oil for 3 to 4 minutes. Note: Pre-cooking moisture-rich veggies like mushrooms prevents the pizza rolls from becoming soggy on the inside.
2. Combine: In a medium mixing bowl, combine the sautéed veggies, diced red onion, black olives, chopped spinach, shredded mozzarella cheese, dried oregano, red pepper flakes, salt, and black pepper.
3. Bind with Sauce: Fold in the marinara sauce until all ingredients are evenly coated. The mixture should be thick and cohesive, not watery.

Step 2: Roll & Cut the Dough

1. Preheat: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Shape the Dough: On a lightly floured surface, roll out your pizza dough into a thin, even rectangle (approx. $12 \times 16$ inches, about 1/8-inch thickness).
3. Divide: Using a pizza cutter or sharp knife, cut the dough into 24 equal squares (roughly 3×3 inches each).

Step 3: Assemble & Seal the Pizza Rolls

1. Fill: Place 1 rounded tablespoon of the veggie-cheese mixture into the center of each dough square. Do not overfill, or the rolls will burst open while baking.
2. Egg Wash Seal: Brush the edges of each square lightly with the egg wash mixture.
3. Fold & Crimp: Fold the edges over the filling to create a pocket (either fold diagonally into triangles or roll into rectangular logs, tucking the sides under). Press the edges tightly together and crimp with the tines of a fork to lock in the cheese.

Step 4: Bake to Golden Perfection

1. Arrange: Place the assembled pizza rolls onto the parchment-lined baking sheet, leaving about 1 inch of space between each roll.
2. Finish Top: Brush the tops of the rolls with olive oil or egg wash. Sprinkle evenly with garlic powder, Italian seasoning, and grated parmesan cheese.
3. Bake: Bake at 400°F (200°C) for 15 to 18 minutes , or until the crust is puffed, golden brown, and crisp to the touch.
4. Air Fryer Alternative: Preheat air fryer to 375°F (190°C) . Lightly spray the basket with cooking oil. Cook pizza rolls in a single layer (working in batches) for 8 to 10 minutes , flipping halfway through, until golden and crispy.

Step 5: Cool & Serve

1. Rest: Remove from the oven and let rest on the baking sheet for 3 to 5 minutes. The internal filling will be extremely hot!
2. Serve: Serve warm alongside additional warm marinara sauce, garlic butter, or ranch dressing for dipping.

Nutrition

Calories: 165 kcal — · Protein: 7.2 g 14% · Fat: 5.5 g 7% · Carbohydrates: 22 g 8% Dietary · Saturated Fat: 2.1 g 11% · Fiber: 1.8 g 6% · Sugar: 2.2 g — · Sodium: 340 mg 15%