Homemade Pizza Rolls

By davidv

“Your kids will never know it, but these tasty, after-school-snack-sized rolls are loaded with nutrients. You won’t hear a peep from them until dinner.”—David

Tip: You can freeze these rolls and bake, as needed, from frozen. Spray them with cooking spray, wrap individually in plastic wrap, and freeze. When you’re ready to bake, position them seam-side-down on a prepared baking sheet. Bake for 30 minutes at 350°F. Flip the rolls halfway through baking.

Ingredients

• 8 (8-9") whole wheat tortillas
• 2 Tbsp olive oil
• 1 cup large red pepper, diced
• 1 cup large zucchini, diced
• 1/2 cup carrots, grated
• 4 medium mushrooms, sliced
• 1 (15-oz) can pizza sauce
• 1 (8-oz) package part skim Mozzarella, grated
• 1 (6-oz) package turkey pepperoni, sliced

Preparation

Step 1

Preheat the oven to 350°F. Spray a baking sheet with cooking spray.

Heat the olive oil over medium heat in a medium-size skillet. Add the pepper, zucchini, carrots, and mushrooms to the skillet and sauté until soft.

Remove the pan from the heat and let the vegetables cool slightly. Then, spoon the veggies into a blender with the pizza sauce. Purée until smooth.

Place about 1/4 cup of sauce, 12 pepperoni slices, and a 1/4 cup of Mozzarella in the middle of each tortilla.

Fold the tortilla like you would a burrito. (Fold the tortilla in half, tuck the left and right sides in, then roll and tuck the top flap under the contents.) Lay the stuffed tortillas seam-side-down on the prepared baking sheet and spray with cooking spray.

Bake for 15 minutes, flip the tortillas over, and bake for an additional 5 minutes. Let the pizza rolls cool for 5 minutes before serving. Serve with leftover sauce for dipping.