Mini Veggie Pizza Rolls – Bite-Sized, Cheesy, and Easy

Mini Veggie Pizza Rolls are the kind of snack that makes everyone happy. They’re warm, cheesy, and full of colorful vegetables, all wrapped up in soft, golden dough. Make them for game night, pack them in lunch boxes, or serve them as a quick weeknight dinner with a salad.

They’re easy to customize, fun to make, and even more fun to eat. If you love pizza but want something a little lighter and more convenient, these rolls are your new go-to.

Mini Veggie Pizza Rolls - Bite-Sized, Cheesy, and Easy

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 pound pizza dough (store-bought or homemade)
• 1 cup pizza sauce (marinara or your favorite jarred sauce)
• 1½ cups shredded low-moisture mozzarella
• ¼ cup grated Parmesan (optional but recommended)
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• ½ small red onion, finely chopped
• ½ cup mushrooms, finely chopped
• ½ cup baby spinach, chopped and patted dry
• ¼ cup black olives, sliced (optional)
• 1–2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning (or oregano + basil)
• ½ teaspoon garlic powder
• ¼–½ teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Flour, for dusting
• Nonstick spray or parchment paper, for the pan

Method

 

1. Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a 9x13-inch pan if you prefer snug rolls.
2. Prepare the veggies: Finely chop all vegetables so they roll easily and bake evenly. Pat mushrooms and spinach dry with paper towels to reduce moisture.
3. Season the veggies: In a bowl, toss the chopped vegetables with 1 tablespoon olive oil, Italian seasoning, garlic powder, a pinch of salt, and black pepper. This boosts flavor and helps them cook nicely.
4. Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about 12x14 inches. Aim for even thickness so the rolls bake uniformly.
5. Add the sauce: Spread a thin layer of pizza sauce over the dough, leaving a ½-inch border on all sides. Too much sauce makes rolling and slicing messy.
6. Cheese and veggies: Sprinkle mozzarella and Parmesan evenly over the sauce. Scatter the seasoned veggies over the cheese, keeping the border clean.
7. Roll it up: Starting from a long side, roll the dough into a tight log. Pinch the seam to seal, then place the log seam-side down.
8. Slice the rolls: Using a sharp serrated knife, cut the log into 1-inch slices. You should get about 12–14 mini rolls. Wipe the knife between cuts if needed.
9. Arrange and brush: Place rolls cut-side up on the prepared pan, leaving a little space between each. Brush the tops lightly with olive oil and sprinkle with a pinch of Parmesan or Italian seasoning if you like.
10. Bake: Bake for 16–20 minutes, until the rolls are puffed, the cheese is melted, and the edges are golden brown. Rotate the pan halfway through for even browning.
11. Cool slightly: Let the rolls rest for 5 minutes to set. This helps them hold together and makes them easier to serve.
12. Serve: Enjoy warm with extra pizza sauce or ranch for dipping. A simple green salad on the side turns them into a full meal.

What Makes This Recipe So Good

• Quick and flexible: Use store-bought pizza dough or make your own, and swap in any veggies you love.
• Kid-friendly and adult-approved: Bite-sized, cheesy, and perfect for dipping—everyone gets excited about them.
• Great for meal prep: They reheat well and freeze beautifully for grab-and-go snacks.
• Balanced and satisfying: A tasty way to pack in vegetables without sacrificing that classic pizza flavor.
• Party-ready: Easy to scale up for crowds and ideal for sharing.

What You’ll Need

• 1 pound pizza dough (store-bought or homemade)
• 1 cup pizza sauce (marinara or your favorite jarred sauce)
• 1½ cups shredded low-moisture mozzarella
• ¼ cup grated Parmesan (optional but recommended)
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• ½ small red onion, finely chopped
• ½ cup mushrooms, finely chopped
• ½ cup baby spinach, chopped and patted dry
• ¼ cup black olives, sliced (optional)
• 1–2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning (or oregano + basil)
• ½ teaspoon garlic powder
• ¼–½ teaspoon crushed red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Flour, for dusting
• Nonstick spray or parchment paper, for the pan

How to Make It

1. Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a 9×13-inch pan if you prefer snug rolls.
2. Prepare the veggies: Finely chop all vegetables so they roll easily and bake evenly.

   Pat mushrooms and spinach dry with paper towels to reduce moisture.

3. Season the veggies: In a bowl, toss the chopped vegetables with 1 tablespoon olive oil, Italian seasoning, garlic powder, a pinch of salt, and black pepper. This boosts flavor and helps them cook nicely.
4. Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about 12×14 inches. Aim for even thickness so the rolls bake uniformly.
5. Add the sauce: Spread a thin layer of pizza sauce over the dough, leaving a ½-inch border on all sides.

   Too much sauce makes rolling and slicing messy.

6. Cheese and veggies: Sprinkle mozzarella and Parmesan evenly over the sauce. Scatter the seasoned veggies over the cheese, keeping the border clean.
7. Roll it up: Starting from a long side, roll the dough into a tight log. Pinch the seam to seal, then place the log seam-side down.
8. Slice the rolls: Using a sharp serrated knife, cut the log into 1-inch slices.

   You should get about 12–14 mini rolls. Wipe the knife between cuts if needed.

9. Arrange and brush: Place rolls cut-side up on the prepared pan, leaving a little space between each. Brush the tops lightly with olive oil and sprinkle with a pinch of Parmesan or Italian seasoning if you like.
10. Bake: Bake for 16–20 minutes, until the rolls are puffed, the cheese is melted, and the edges are golden brown.

    Rotate the pan halfway through for even browning.

11. Cool slightly: Let the rolls rest for 5 minutes to set. This helps them hold together and makes them easier to serve.
12. Serve: Enjoy warm with extra pizza sauce or ranch for dipping. A simple green salad on the side turns them into a full meal.

Storage Instructions

• Refrigerator: Store cooled rolls in an airtight container for up to 4 days.
• Freezer: Freeze on a tray until firm, then transfer to a freezer bag.

  Keep for up to 2 months.

• Reheat: Bake at 350°F (175°C) for 8–10 minutes from the fridge, or 12–15 minutes from frozen. Air fryer: 350°F for 4–7 minutes. Microwave works in a pinch, but the crust won’t be as crisp.
• Make-ahead: Assemble, slice, and refrigerate unbaked rolls for up to 24 hours.

  Bake straight from the fridge, adding 2–3 minutes if needed.

Benefits of This Recipe

• Veggie-packed: A colorful mix of peppers, spinach, onions, and mushrooms adds fiber, vitamins, and texture.
• Portion control: Mini rolls are easy to serve and help you keep portions in check.
• Budget-friendly: Uses simple, accessible ingredients with great flavor payoff.
• Customizable for diets: Works with whole-wheat dough, gluten-free dough, or dairy-free cheese.
• Kid helper-friendly: Let kids sprinkle cheese and arrange veggies—great for getting them excited about eating them.

What Not to Do

• Don’t overload with sauce: Too much sauce leads to soggy rolls and difficult slicing.
• Don’t skip drying wet veggies: Mushrooms and spinach hold water. Pat them dry to avoid excess moisture.
• Don’t roll too loosely: A loose log unravels in the oven. Roll tightly and seal the seam well.
• Don’t cut unevenly: Thick slices won’t bake at the same rate as thin ones.

  Aim for consistent 1-inch pieces.

• Don’t bake on a cold, overcrowded pan: Leave space so heat circulates and edges crisp up.

Recipe Variations

• Whole-wheat or herbed dough: Add flavor and fiber with a whole-wheat base or dough mixed with dried herbs.
• Spicy kick: Add jalapeños, extra red pepper flakes, or a drizzle of hot honey after baking.
• Dairy-free: Use a melty plant-based mozzarella and skip the Parmesan. Brush with garlic oil after baking for richness.
• Gluten-free: Use gluten-free pizza dough and check labels on sauce and seasonings.
• Greek-style: Swap mozzarella for crumbled feta and add cherry tomatoes, olives, and a sprinkle of oregano.
• Pesto twist: Use basil pesto instead of pizza sauce and add sun-dried tomatoes and spinach.
• Breakfast version: Spread a thin layer of sauce, add scrambled eggs, peppers, onions, and a bit of cheese.
• Extra protein: Add finely chopped vegetarian sausage or chickpeas mashed with Italian seasoning.

FAQ

Can I use crescent roll dough instead of pizza dough?

Yes. Crescent dough bakes up a little flakier and softer, but it works well.

Just reduce the bake time by a couple of minutes and keep an eye on browning.

How can I keep the rolls from getting soggy?

Use a light hand with sauce, chop veggies small, and pat wet vegetables dry. Bake on parchment with some space between rolls and let them rest for a few minutes before serving.

What cheeses work best?

Low-moisture mozzarella is ideal for melt and stretch. Parmesan adds sharpness.

You can mix in provolone or a little cheddar for extra flavor.

Can I make these in a muffin tin?

Absolutely. Grease the tin well, place one roll per cup, and bake about the same time. The sides will get extra crispy and the rolls hold their shape nicely.

Do I need to pre-cook the vegetables?

Not usually, if you chop them finely and dry them.

For very watery veggies like zucchini, sauté briefly and drain, or salt and blot before using.

What dipping sauces go well with these?

Warm pizza sauce, garlic butter, ranch, pesto, or a spicy marinara are all great choices. Serve a couple of options if you’re feeding a crowd.

In Conclusion

Mini Veggie Pizza Rolls deliver all the joy of pizza in a neat, shareable package. They’re simple to make, easy to customize, and perfect for snacks, parties, or quick meals.

With a crisp edge, a soft center, and plenty of cheesy veggie goodness, they’re bound to become a regular in your rotation. Keep a batch in the freezer, and you’ll always have a feel-good bite ready to go.