Go Back

Mini Spinach and Cheese Pizza Rolls

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound Whole-wheat pizza dough Store-bought or homemade. For homemade, use 50–70% whole-wheat flour for flavor without heaviness.
  • Frozen chopped spinach (10 ounces), thawed and squeezed dry: Packs nutrients without mush. Fresh works if you sauté it down.
  • 1.5 cups, shredded Low-moisture mozzarella Melts cleanly without turning watery. Fresh mozzarella is risky here—too wet.
  • 1/2 cup Marinara sauce Choose a thick, low-sugar sauce. Runny sauce equals soggy rolls.
  • 1/4 cup Grated Parmesan Adds umami and salt that makes the filling pop.
  • 2 cloves, minced Garlic Classic pizza flavor booster.
  • 2 tablespoons Olive oil For sautéing and brushing tops.
  • Dried oregano (1 teaspoon) and red pepper flakes (1/2 teaspoon): Optional heat and herbiness.
  • Salt and black pepper To taste. Don't overdo it if your marinara is salty.
  • Egg (1, beaten) or milk for brushing: Optional, for glossy tops.
  • 1 tablespoon Semolina or cornmeal For dusting the baking sheet and encouraging crisp bottoms.

Method
 

  1. Set oven to 425°F (220°C). Line a sheet pan with parchment and dust lightly with semolina or cornmeal.
  2. Squeeze thawed spinach in a clean towel until nearly dry. Sauté with 1 tablespoon olive oil and garlic for 1–2 minutes. Cool slightly.
  3. In a bowl, combine spinach, mozzarella, Parmesan, oregano, red pepper flakes, salt, and pepper. Stir in 1/4 cup marinara—just enough to bind without making it wet.
  4. On a lightly floured surface, roll dough into a 12×16-inch rectangle, about 1/8–1/4 inch thick. Trim edges if wildly uneven.
  5. Smear remaining 1/4 cup marinara thinly over dough, leaving a 1-inch border on the long far edge. Distribute filling evenly.
  6. Starting at the long edge nearest you, roll tightly like a jelly roll. Pinch the seam to seal. Turn seam-side down.
  7. Using a sharp knife or dental floss (pro move), cut into 20–24 pieces, about 3/4 to 1 inch thick.
  8. Place cut-side up on the prepared pan, slightly spaced. Brush tops with remaining olive oil or egg/milk wash for sheen.
  9. 12–16 minutes until puffed, golden, and cheese is bubbly. Rotate pan halfway for even browning.
  10. Sprinkle with extra Parmesan and a pinch of oregano. Let rest 5 minutes—molten cheese is hot, FYI.
  11. With warm marinara for dipping. Try a drizzle of chili oil if you like heat.