dinner, lunch, Recipes

Veggie Pizza Rolls

Veggie Pizza Rolls | my skinny sweet tooth

I love lightening up versions of my favorite chain restaurant items. This time: Pizza Rolls from Old Chicago. YUM!

Veggie Pizza Rolls | my skinny sweet tooth

One of my favorite pizza joints is Old Chicago. It’s right down the road from us and they always have a decent selection of brew. I can usually limit myself to one (or two) slices of their deep dish pie. More times than not, if we have Old Chicagi for lunch, I will skip dinner. Beer + pizza + nap time = the rest of the day in shambles.

Veggie Pizza Rolls | my skinny sweet toothWe always seem to get the same thing; it’s just so darn good! And that thing is their Pepperoni Rolls. Now, I know theirs is different than what I’m making today, but when I’m craving pizza in a cute rolled up form, I don’t want to drive to Old Chicago everytime. I make can make a healthier version at home and enjoy the pepperoni rolls when we go out. It’s all about balance. Which is another reason the 80/20 lifestyle works so well for me.

Veggie Pizza Rolls | my skinny sweet tooth Veggie Pizza Rolls | my skinny sweet tooth

I use pre made pizza dough (whole wheat) to cut on time and super easy to work with. Plus, I love Trader Joe’s pre made kind. All that’s left to do is fill it with my favorite veggie toppings, sauce and cheese. I did make some pepperoni rolls for my husband by using regular dough and pepperoni. He LOVED them!! He even like the veggies ones, too … but those are for me :).

Veggie Pizza Rolls | my skinny sweet tooth

They’re extremely easy to make and would be fun for your kiddos to help too. If you’ve ever made cinnamon rolls or have basic knowledge of how they’re made, it’s the same concept. So grab your favorite toppings and let’s get rollin’.

Veggie Pizza Rolls | my skinny sweet tooth


Veggie Pizza Rolls

Veggie Pizza Rolls | my skinny sweet tooth

•16 oz pizza dough (I used whole wheat)
•2 oz mozzarella, shredded, reserving 1/4 oz for top.
•1/4 cup pizza sauce, reserving 1 tbsp for top.
•favorite pizza toppings (I used a bell pepper, mushrooms, and black olives)


-Preheat oven to 375ºF.
-Roll out dough on a floured surface until a rectangle shape is formed.
-Spread on pizza sauce, leaving 1″ from the top (for sealing after being rolled).
-Add toppings.
-Add cheese, reserving a bit for the top.
-Starting at one end, roll upwards and to the opposite side (like a typewriter).
-Repeat until the dough is rolled up all the way.
-Pull remaining 1″ of dough over and pinch to close.
-Using a serated knife or dough scraper and cut the roll in half.
-Cut these halves in half.
-Repeat with remining 4 pieces (leaving 8 pieces total).
-Place cut side up in a sprayed 8×8 baking dish.
-Sprinkle remaining cheese and sauce on top.
-Bake for 20-25 min or until dough is cooked through.

(You could also cut the 8 pieces in half for 16 smaller rolls. Adjust baking time accordingly.)


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