Pizza Rolls - So Easy!

School Lunch

Pizza rolls make a super easy and fast school lunch.

Are you looking for a sure winner for your family? Look no further! Pizza rolls are a favorite - for so many reasons! 

These guys are easy to make, kids love them, adults love them, and the possibilities for customizing are practically endless. I shared a picture on my Instagram and Facebook pages of my kids lunches with these pizza rolls and I got so many requests for the recipe!  I'm happy to share how I make them, because it's basically the easiest thing ever.

I'm a little embarrassed to even call this a recipe, because it was just so easy to make.  You can make these with as little 3 items from your fridge, only a few minutes to put together.

You could totally go make some of these now and be eating them in 20 minutes - that's how fast!  And as with most of my favorite recipes - the ingredients here are very flexible.

I think these might be one of the perfect kid foods - they're small enough for little hands, they are not messy, they seem to travel and keep well, and - best of all - they taste like pizza!

So here are the ingredients:

  • Dough - Use whatever kind you like - if you want to make it super easy, just buy a can of your favorite crescent roll dough.  Or a medium sized roll of pizza dough, or bread dough.  
  • A little flour (any kind will do - it's just for rolling the dough)
  • A few tablespoons of pizza sauce (or just plain tomato sauce)
  • About 1/3 cup shredded mozzarella cheese, or whatever cheese you like.
  • Other fillings of your choice - cut into small pieces (pepperoni, ham, veggies, etc.)

Because my goal with this recipe is to have something that comes together super fast and easy, I go with a packaged dough most of the time.  Usually I use a can of crescent roll dough from Trader Joe's. But use any quick and easy dough you like. You could also use biscuit dough, or certainly if you have homemade dough, go for it!  

If I'm buying pre-made dough I try to look for one that's not got too much nasty stuff in it.  The TJ's brand is not too bad.  It's not as easy to handle as some others (maybe because it's missing some of the chemical dough conditioners and junk), but for this recipe that's ok. You're not actually making crescent rolls with it.  

For the sauce I used an organic canned pizza sauce or sometimes just plain tomato sauce. Any kind you like will do.  I use traditional mozzarella for ours most of the time, but any flavor if cheese you like would be great too.  The amounts of the sauce and cheese are also flexible - it's really about your personal taste. I would just advise that you not put a lot in there - just a thin layer of sauce and toppings - otherwise you're going to have a hard time cutting.

Instructions: 

Preheat your oven to 350. 

Take the dough out of the can, fold it over on itself once or twice (otherwise it's trying to come apart at the seams), sprinkle both sides with a little flour, and then roll it out into a rectangle until it's about 1/4 inch thick.  

Try to work quickly on this part, so your dough doesn't get too warm and hard to handle.  Spread your pizza sauce or tomato sauce thinly and evenly across the whole piece of dough.  You don't need much, if you put more than a thin layer then you'll just end up with a mess when you roll it.  

I think the sauce here is more for a bit of flavor, you're not trying to make it "saucy".  

Then sprinkle your cheese on evenly.  

At this point you could totally add any other toppings you wanted, but if you do I would dice them pretty small so they roll up easily.

Bits of pepperoni would of course be awesome, or a little cooked spinach if you wanted to sneak something green in.  Go for whatever sounds good, but I would limit it to just a sprinkling of only one or two extra toppings, otherwise you're not going to get a very tidy roll. 

Easy!

Roll your dough out thin, spread with sauce, sprinkle with your choice of toppings, and slice. 

Once it's all topped - roll it up, as evenly as you can.

Start from the long edge, you want your final roll to be long and narrow.  Try to get it as tight as you can without feeling like you're squishing it.

At this point if you've handled it a lot and you feel like your dough is getting too soft to slice, stick it in the fridge for 20 minutes or so to firm up.  

Then slice, with a good sharp knife so you don't squish it.

(Sharpen your knives folks!  Here is my favorite knife sharpener that you must get if you don't already have one - it's easy and fast, and cheap!) I think about 3/4 of an inch is just about right - it gives you enough in each bite, without being too much of a mouthful for a little one.  And that size seems to fit perfectly in a lunch container.  

Cut to that size, as you can see, one can of dough makes 1 dozen rolls.  (You're going to want to double or triple this recipe - they go fast!)

I spray my baking sheet with just a little oil, but that's not strictly necessary. The dough I use is not as greasy a some, so just use your judgement about what works for you.  Covering your pan with a sheet of parchment paper also works great.

Put your rolls on your baking sheet and stick in a 350 degree preheated oven for 12-15 minutes. 14 minutes is just about right in mine, but every oven is different. 

And that's it.  I dare you to try to wait for them to cool.  

These are such great kid food, my kids scarf them up.  But the husband and I eat our fair share too.  I think they are a perfect make-ahead item for kids lunches.

And let's be honest - a big green salad with a few of these on the side, doesn't that sound like a perfect weeknight dinner?  

These freeze great.  Whenever I make them I always at least double the recipe and I put a bunch in the freezer.  It doesn't get any easier for packing a school lunch - to pull out a few of these, throw in a few carrots and a little fruit, and lunch is done. 

 
 
12 Comments

Lisa Marsh

Mom to two sets of twins.

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