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.

If you’re unsure as to whether the kids will go for pesto, know that the other pizza flavors will likely smooth the way and make it less scary — but you can also use pizza sauce here if you prefer. With concentrated tomatoes, it can count as a veggie too!
Image: thekitchn


  • 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


  • 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.

    Source: thekitchn