Most kids love pizza, so using the idea as inspiration for pizza rolls packed with greens from pesto and zucchini is a winning dinner strategy. These zucchini pesto pizza rolls are easy to make ahead and tuck into the freezer, or to make on short notice with the help of a few simple ingredients.
- 1 pound pizza dough, thawed if frozen
- Cooking spray
- 1/2 cup basil pesto
- 1 medium zucchini, thinly sliced
- 2 cups shredded mozzarella cheese
1 cup marinara sauce, warmed
HOW TO PREPARE
Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, let the dough sit out a room temperature while the oven is heating. Coat the wells of a standard 12-well muffin tin with cooking spray.
Place the dough on a work surface and use your hands or a rolling pin to stretch it into an 11×16-inch rectangle. Spread the pesto evenly on the dough. Place the zucchini slices evenly over the pesto, then sprinkle evenly with the cheese.
Starting at a long end, roll the dough up into a tight log. Place on a cutting board seam-side down. Cut crosswise into 1-inch-thick rounds.
Place a round cut-side up into each muffin well. Bake until golden-brown, 20 to 22 minutes. Serve with the marinara sauce.