Veggie Pizza Roll-Ups

Honestly, finding a snack or appetizer that genuinely pleases everyone in my house can feel like a culinary miracle. We have varying levels of pickiness, dietary preferences leaning towards more veggies, and the constant demand for something TASTY. When I first stumbled upon the idea of Veggie Pizza Roll-Ups, I was intrigued but slightly skeptical. Could something so simple, using crescent roll dough, really capture that pizza magic while being packed with vegetables? The answer, I discovered after the first batch disappeared from the cooling rack in under ten minutes, was a resounding YES! These roll-ups became an instant sensation. The flaky, buttery crust, the warm, tangy pizza sauce, the gooey melted cheese, and the hidden treasures of finely chopped veggies – it was perfection. My kids, who sometimes eye vegetables with suspicion, devoured them without a second thought, asking when we could make them again. They’ve become our go-to for easy weeknight dinners alongside a salad, a star appetizer for game days, and the most requested item when friends come over. They are incredibly versatile, surprisingly easy to whip up, and deliver that comforting pizza flavour in a fun, dippable format. If you’re looking for a guaranteed crowd-pleaser that sneaks in some goodness, these Veggie Pizza Roll-Ups are an absolute must-try. They genuinely bridge the gap between kid-friendly fun and adult-approved flavour.

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough sheet (or regular crescent rolls, sealed at perforations): This forms the flaky, buttery base of our roll-ups. Using the sheet version saves a step, but regular crescent rolls work perfectly if you pinch the seams together firmly.
• 1/4 cup pizza sauce (plus more for dipping, optional): Choose your favorite store-bought or homemade pizza sauce. You don’t need much for the inside; the flavour goes a long way. A classic marinara or a basil-infused sauce both work beautifully.
• 1 cup shredded mozzarella cheese (low-moisture, part-skim recommended): The quintessential pizza cheese, providing that glorious melt and cheesy pull. Low-moisture prevents sogginess.
• 1/4 cup finely chopped red bell pepper: Adds a touch of sweetness, vibrant color, and essential veggie goodness. Chop it very small for even distribution and easy rolling.
• 1/4 cup finely chopped green bell pepper: Offers a slightly different, classic pepper flavour and more color contrast. Again, fine chopping is key.
• 1/4 cup finely chopped red onion (or yellow onion): Provides a mild, savoury bite that complements the other pizza flavours. Red onion adds extra color, but yellow or white onion works just as well.
• 1/4 cup finely chopped mushrooms (cremini or white button): Brings an earthy depth and umami flavour. Ensure they are chopped small and relatively dry.
• 2 tablespoons chopped black olives (optional): For that classic salty, briny pizza taste. If you’re an olive lover, don’t skip these!
• 1 tablespoon grated Parmesan cheese: Adds a salty, nutty flavour boost that elevates the overall taste profile.
• 1/2 teaspoon Italian seasoning (or a mix of dried oregano and basil): Enhances the pizza aroma and flavour, tying everything together.
• 1 tablespoon olive oil or melted butter (optional, for brushing): Brushing the tops before baking gives the roll-ups a beautiful golden-brown color and extra richness.
• Fresh parsley or basil, chopped (optional, for garnish): A sprinkle of fresh herbs after baking adds a touch of freshness and visual appeal.

Instructions

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup significantly easier.
2. Prepare the Vegetables: Ensure all your chosen vegetables (bell peppers, onion, mushrooms, olives) are washed, dried thoroughly, and finely chopped. This step is crucial – larger pieces will make rolling difficult and can poke through the dough. Patting the vegetables dry, especially the mushrooms, helps prevent excess moisture from making the dough soggy. You should have about 1 cup of finely chopped vegetables in total.
3. Prepare the Dough: Carefully unroll the crescent dough sheet onto a lightly floured surface or directly onto the parchment paper you plan to bake on. If using regular crescent rolls, unroll the dough and firmly press the diagonal perforations together to form one large rectangle. Gently roll it out slightly with a rolling pin if needed to ensure it’s an even thickness, roughly 12×8 inches, but don’t make it too thin.
4. Spread the Sauce: Spoon the pizza sauce onto the dough rectangle. Using the back of the spoon or an offset spatula, spread the sauce evenly, leaving about a 1/2-inch border along one of the longer edges. This clean edge will help seal the roll later. Be mindful not to use too much sauce, as this can also lead to sogginess.
5. Layer the Toppings: Sprinkle the shredded mozzarella cheese evenly over the sauce. Follow with the finely chopped bell peppers, onion, mushrooms, and black olives (if using). Distribute the vegetables as evenly as possible across the surface.
6. Season: Sprinkle the Italian seasoning and grated Parmesan cheese evenly over the vegetable and mozzarella layer. This infuses flavour throughout the roll-ups.
7. Roll It Up: Starting from the long edge opposite the clean border you left, carefully and tightly roll the dough up jelly-roll style. Try to keep the roll snug as you go to ensure the fillings stay contained.
8. Seal the Seam: Once fully rolled, pinch the seam (the clean edge you left) firmly against the roll to seal it shut. You can also gently pinch the ends closed if desired, though it’s not strictly necessary.
9. Chill (Optional but Recommended): For easier slicing and cleaner cuts, you can wrap the log gently in plastic wrap and chill it in the refrigerator for 15-20 minutes. This helps the dough firm up slightly. If you’re short on time, you can skip this, but use a very sharp knife.
10. Slice the Roll-Ups: Remove the log from the fridge (if chilled). Using a sharp serrated knife or a bench scraper, carefully slice the log into 8 to 12 equal rounds, about 3/4-inch to 1-inch thick. A gentle sawing motion works best to avoid squishing the roll.
11. Arrange on Baking Sheet: Place the slices cut-side down onto the prepared baking sheet, leaving a little space between each roll-up for air circulation and even baking. If any filling has escaped, gently tuck it back in.
12. Brush (Optional): If desired, lightly brush the tops and sides of the roll-ups with olive oil or melted butter. This enhances browning and adds a touch of richness.
13. Bake: Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the crescent dough is puffed, golden brown, and cooked through, and the cheese is melted and bubbly. Keep an eye on them towards the end, as oven times can vary.
14. Cool and Garnish: Once baked, carefully remove the baking sheet from the oven. Let the Veggie Pizza Roll-Ups cool on the baking sheet for a few minutes – they will be very hot. This also allows the cheese to set slightly. If desired, garnish with freshly chopped parsley or basil just before serving.
15. Serve: Serve the Veggie Pizza Roll-Ups warm, optionally with extra pizza sauce, marinara sauce, ranch dressing, or garlic butter for dipping.

Nutrition Facts

• Servings: This recipe typically yields 8-12 roll-ups, depending on slice thickness. A suggested serving size is 2-3 roll-ups.
• Calories: Approximately 120-180 calories per roll-up (estimated, varies based on specific ingredients like cheese type and amount of sauce).
• Protein: Around 4-6g per roll-up, primarily from the mozzarella and Parmesan cheese. A satisfying component for an appetizer.
• Fiber: Roughly 1-2g per roll-up, contributed by the whole vegetables and potentially the dough if a whole wheat variety is used. Fiber aids digestion and promotes fullness.
• Sodium: Contains sodium from the crescent dough, cheese, pizza sauce, and olives. Be mindful if monitoring sodium intake; choosing lower-sodium sauces and cheeses can help manage this.

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients, brands, portion sizes, and preparation methods used.

Preparation Time

• Prep Time: Approximately 20-25 minutes. This includes finely chopping the vegetables and assembling the roll-ups. Using pre-chopped vegetables or a food processor can slightly reduce this time. Chilling the log adds 15-20 minutes, but this is mostly inactive time.
• Cook Time: 12-18 minutes in the oven.
• Total Time: Around 35-45 minutes (excluding optional chilling time). This makes Veggie Pizza Roll-Ups a fantastic option for a relatively quick appetizer, snack, or light meal.

How to Serve

These Veggie Pizza Roll-Ups are wonderfully versatile. Here are some delicious ways to serve them:

• Classic Appetizer Platter:
  • Arrange the warm roll-ups attractively on a platter.
  • Serve alongside small bowls of dipping sauces like warm marinara sauce, classic ranch dressing, creamy garlic aioli, or even a pesto dip.
  • Garnish the platter with fresh parsley or basil sprigs for a pop of color. Perfect for parties, potlucks, or game day gatherings.
• Kid-Friendly Snack Attack:
  • Serve a few roll-ups on a plate as an after-school snack or a fun weekend treat.
  • The manageable size and familiar pizza flavours make them highly appealing to children.
  • Pair with a simple dip like ketchup or mild pizza sauce.
• Light Lunch or Dinner:
  • Make it a meal by serving 3-4 roll-ups per person.
  • Pair with a fresh side salad drizzled with vinaigrette for a balanced and satisfying lunch or light dinner.
  • Consider adding a cup of tomato soup for a comforting combo, especially on cooler days.
• Packed Lunchbox Surprise:
  • These roll-ups are surprisingly tasty even at room temperature or slightly chilled.
  • Pack them in a lunchbox with a small container of dip and some fresh fruit or veggie sticks for a fun alternative to sandwiches.
• Brunch Addition:
  • Offer them as a savoury item on a brunch buffet spread. Their flavour profile complements eggs and other traditional brunch dishes nicely.
• Alongside Soups or Stews:
  • Serve instead of breadsticks or garlic bread alongside a hearty bowl of vegetable soup, minestrone, or chili.

Additional Tips

1. Master the Veggie Prep: The key to perfect roll-ups is finely diced vegetables. Aim for pieces no larger than a pea. This ensures they cook evenly, distribute well, and don’t tear the delicate crescent dough during rolling or slicing. Crucially, pat vegetables dry after chopping, especially mushrooms or any rinsed veggies, to minimize excess moisture which can lead to soggy bottoms.
2. Don’t Overload: It’s tempting to pack in lots of fillings, but resist the urge! Overfilling makes rolling difficult, increases the chance of the dough tearing, and can cause the filling to ooze out excessively during baking. Stick to the recommended amounts for the best structure and texture. A thin, even layer is key.
3. Seal It Tight: Take a moment to firmly pinch the long seam closed after rolling. This helps keep the delicious fillings inside while baking. Pressing gently along the entire seam ensures a good seal.
4. Sharp Knife is Your Friend: For clean, neat slices without squishing the roll, use a very sharp knife, preferably serrated. A gentle sawing motion works much better than pressing straight down. If you skipped the chilling step and the roll feels soft, chilling it for 15 minutes makes a world of difference for slicing.
5. Customize Your Veggies: Feel free to swap or add vegetables based on your preferences or what you have on hand! Finely chopped broccoli florets (steamed slightly first), zucchini (pat dry well), corn kernels, or pre-cooked spinach (squeezed very dry) are great additions. Just remember the fine chop and keep the total volume similar.
6. Cheese Choices: While mozzarella is classic for its melt, don’t be afraid to experiment. A blend of mozzarella and provolone adds depth. A sprinkle of sharp cheddar can add a different tang. Using freshly grated cheese often melts better than pre-shredded varieties which can contain anti-caking agents.
7. Spice It Up or Down: Adjust the seasoning to your taste. Add a pinch of red pepper flakes along with the Italian seasoning for a touch of heat. A clove of finely minced garlic added with the veggies can boost the flavour. If serving to very young children, you might omit the red pepper flakes and ensure the onion is very mild.
8. Make-Ahead Magic: These are great for prepping ahead! You can assemble the roll completely, wrap the uncut log tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, simply unwrap, slice, and bake as directed (you might need an extra minute or two in the oven if baking from cold). You can also bake them completely, let them cool, store them in an airtight container in the fridge, and reheat in the oven or air fryer until warm and crisp.

FAQ Section

1. Q: Can I use regular pizza dough instead of crescent roll dough?
   • A: Absolutely! If using store-bought or homemade pizza dough, roll it out into a thin rectangle (around 1/4-inch thick). Assemble as directed. Baking time will likely be longer, possibly 15-25 minutes, depending on the dough thickness and oven. The texture will be chewier and breadier, more like a traditional pizza roll, rather than the flaky texture of crescent dough. Both are delicious, just different!
2. Q: How can I make these Veggie Pizza Roll-Ups gluten-free?
   • A: Look for gluten-free refrigerated crescent roll dough, which is becoming more available in larger supermarkets. Alternatively, use your favorite gluten-free pizza dough recipe or mix, roll it thin, and proceed with the recipe. Ensure your pizza sauce and other ingredients are also certified gluten-free if catering to a strict allergy. Baking times might vary slightly with GF doughs.
3. Q: What’s the best way to store leftover roll-ups?
   • A: Once the roll-ups have cooled completely, store them in an airtight container in the refrigerator. They should stay fresh for up to 3-4 days. Reheat them in a toaster oven, conventional oven (at around 350°F/175°C for 5-8 minutes), or an air fryer until heated through and crisped up for the best texture. Microwaving will make them soft.
4. Q: Can I freeze Veggie Pizza Roll-Ups?
   • A: Yes, freezing works well! You have two options:
     • Freeze Unbaked: Assemble and slice the roll-ups. Place the slices on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen, unbaked roll-ups to a freezer-safe bag or container. Bake directly from frozen, adding several extra minutes to the baking time.
     • Freeze Baked: Bake the roll-ups as directed and let them cool completely. Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crispy. They can be stored frozen for up to 2-3 months.
5. Q: Besides the peppers and onions, what other vegetables work well?
   • A: Many vegetables work beautifully! Try finely chopped sun-dried tomatoes (oil-packed, drained well), steamed and finely chopped broccoli or cauliflower florets, cooked and squeezed-dry spinach, corn kernels, finely diced zucchini (pat dry!), or even artichoke hearts (canned, drained, and chopped). Just remember the key rules: chop finely and remove excess moisture.
6. Q: How do I prevent the bottoms of my roll-ups from getting soggy?
   • A: Soggy bottoms are usually caused by excess moisture. Prevent this by:
     • Patting all chopped vegetables thoroughly dry with paper towels.
     • Not using too much pizza sauce – a thin layer is sufficient.
     • Using low-moisture mozzarella cheese.
     • Ensuring your oven is fully preheated before baking.
     • Baking on parchment paper or a silicone mat can also help wick away some moisture.
7. Q: Can I make these roll-ups vegan?
   • A: Yes, easily! Use a crescent roll dough brand that is confirmed vegan (many are accidentally vegan, but always check ingredients for dairy or honey). Swap the mozzarella and Parmesan for your favorite vegan shredded mozzarella and grated Parmesan alternatives. Ensure your pizza sauce is vegan. Skip the optional butter brush or use olive oil or a plant-based butter alternative.
8. Q: What are the absolute best dipping sauces for these Veggie Pizza Roll-Ups?
   • A: This comes down to personal preference, but popular choices include:
     • Warm Marinara/Pizza Sauce: Classic, simple, and always a winner.
     • Ranch Dressing: Cool, creamy, and tangy – a favorite contrast, especially for kids.
     • Garlic Butter Sauce: Melted butter infused with garlic powder or fresh minced garlic adds richness.
     • Pesto: A basil pesto dip adds a fresh, herbaceous dimension.
     • Creamy Garlic Aioli: A step up from ranch, offering a richer garlic flavour.

Print