Summer Veggie Pizza Rolls

Pizza rolls have become a beloved staple in many households, known for their warm, comforting flavors and ease of preparation. They are incredibly versatile, allowing for a variety of fillings that cater to different tastes and dietary preferences. While traditional pizza rolls often feature meats and tomato sauce, this summer-inspired version focuses on the bountiful vegetables available during the warm months. Not only do these rolls bring a fresh twist to a classic dish, but they also provide a fun, interactive way to enjoy cooking with loved ones.

Discover the joy of summer cooking with these delicious Summer Veggie Pizza Rolls! Packed with fresh, seasonal vegetables like zucchini, yellow squash, and red bell pepper, these rolls are a colorful and healthy snack or meal option. The article guides you through making these tasty bites from scratch, highlighting the nutritional benefits of each ingredient. Perfect for picnics, gatherings, or a fun cooking activity with loved ones, they're sure to impress!

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Ingredients

1 tube refrigerated pizza dough

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1 small zucchini, finely diced

1 small yellow squash, finely diced

1/2 red bell pepper, finely diced

1/4 cup finely chopped red onion

1/2 cup sliced black olives

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

1 egg (for egg wash)

Olive oil, for drizzling

Fresh basil leaves, for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.

Prepare the Dough: Take the tube of refrigerated pizza dough and unroll it onto a lightly floured surface. Use a rolling pin to stretch the dough into a rectangle approximately 1/4 inch thick, ensuring an even thickness for uniform cooking.

Make the Veggie Filling: In a medium mixing bowl, combine the finely diced zucchini, yellow squash, red bell pepper, red onion, and sliced black olives. Add the minced garlic, dried oregano, crushed red pepper flakes (if using), and season with salt and pepper to taste. Mix thoroughly until all vegetables are well incorporated.

Spread the Cheese Mixture: In a separate bowl, blend the ricotta and shredded mozzarella cheeses until smooth and homogenous. Spread this cheese mixture evenly across the pizza dough, leaving approximately 1 inch of dough along the edges to ensure a good seal when rolling.

Add the Veggie Filling: Evenly spoon the prepared veggie mixture over the cheese layer, spreading it out with the back of a spoon for even coverage, ensuring every bite will have a taste of the delicious filling.

Roll It Up: From one of the long edges, carefully roll the dough away from you into a tight cylinder. Make sure to roll it as tightly as possible to prevent the filling from spilling out. Once rolled, pinch the edges firmly to seal the roll securely.

Slice into Rolls: Use a sharp knife or a pizza cutter to slice the rolled dough into 1-inch thick pieces. You should yield about 12 to 14 rolls, depending on how tightly you rolled it.

Prepare for Baking: Arrange the sliced rolls on the prepared baking sheet with the cut side facing up. In a small bowl, beat the egg and brush it generously over the tops of the rolls to give them a beautiful golden color. Drizzle a little olive oil over the tops for added crispiness.

Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Keep a close eye on them, and wait until the rolls are puffed and golden brown.

Serve and Garnish: Once baked, remove the rolls from the oven and let them cool slightly for a couple of minutes. Garnish with fresh basil leaves for a pop of color and freshness before serving. These rolls are delightful when enjoyed warm, especially when paired with marinara sauce for dipping!

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6