Recipe: Zucchini Pesto Pizza Rolls
Serves4 to 6
Makes 12 rolls
Serves 4 to 6
- 1 pound
pizza dough, thawed if frozen
- 1/2 cup
medium zucchini, thinly sliced
- 2 cups
shredded mozzarella cheese
- 1 cup
marinara sauce, warmed
Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, let the dough sit out a room temperature while the oven is heating. Coat the wells of a standard 12-well muffin tin with cooking spray.
Place the dough on a work surface and use your hands or a rolling pin to stretch it into an 11x16-inch rectangle. Spread the pesto evenly on the dough. Place the zucchini slices evenly over the pesto, then sprinkle evenly with the cheese.
Starting at a long end, roll the dough up into a tight log. Place on a cutting board seam-side down. Cut crosswise into 1-inch-thick rounds.
Place a round cut-side up into each muffin well. Bake until golden-brown, 20 to 22 minutes. Serve with the marinara sauce.
Storage: Leftover rolls can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds. The pizza rolls can also be frozen for up to 3 months in the freezer in a zip-top freezer bag. Reheat in the microwave for 30 to 60 seconds.