HOMEMADE SPINACH PIZZA ROLLS
Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
- Brown sausage in large skillet on medium-high heat. Drain and set aside.
- Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
- Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
- Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 39.1 g, Cholesterol 45.5 mg, Fat 9.9 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 3.9 g, Sodium 788.4 mg, Sugar 3.5 g
SPINACH AND CHEESE PIZZA ROLL-UPS
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 2 main-course or 4 first-course servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lightly dust a baking sheet and work surface with flour.
- Roll the dough into a rectangle about the size of the baking sheet (13 by 18 inches).
- In a large bowl, combine the spinach, mozzarella and garlic. Toss to combine. Evenly sprinkle over the dough, leaving about a 1-inch border all the way around. Dot the mixture with the ricotta cheese and sprinkle with salt and pepper.
- Roll the dough into a log, starting at a short end. Tuck any filling that may have fallen out back into the roll. Transfer the log seam-side down to the prepared baking sheet. Drizzle with olive oil and bake until golden brown and puffed, 25 to 30 minutes.
- Remove from the oven, let cool slightly, then slice into rounds and serve with marinara sauce.
FAVORITE PIZZA ROLLS (WITH SPINACH AND CHEESE)
Be sure to grease your pan well and roll the dough up fairly tightly around the fillings for best results. (But it's okay if they don't look perfect when they go into the pan!)
Provided by Amy Palanjian
Categories Dinner
Time 28m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.
- Use your hands to stretch the dough into an 11x16-inch rectangle on a piece of parchment paper. (This helps prevent the dough from sticking to the counter. If it's hard to stretch, let it rest for 5 minutes and try again. Sometimes the gluten needs to rest.)
- Spread pizza sauce over the dough to cover, then sprinkle on the spinach, mozzarella, and Parmesan. Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it's okay! Use the parchment paper to help you roll.)
- Use a serrated knife to cut into 12 even slices. I start in the center, then make a cut in the center of each piece, and then finish slicing to get the most even results.
- Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.
- Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve. (You may need to use a a knife around the edges of the pan if the cheese spilled over.)
- Store in an airtight container for up to 3 days in the fridge or in a zip-lock freezer bag with as much air removed as possible in the freezer for up to 3 months. To serve from frozen, place on a plate and microwave for 30-60 seconds or until warm.
Nutrition Facts : ServingSize 1 roll, Calories 145 kcal, Sugar 3 g, Sodium 453 mg, Fat 6 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 1 g, Protein 8 g, Cholesterol 17 mg, UnsaturatedFat 2 g
MINI SPINACH AND CHEESE PIZZA ROLLS
Number Of Ingredients 1
Steps:
- 3. Slice roll into 12 pieces. Place cut side up in prepared muffin cups. Sprinkle with Parmesan cheese. Bake for 16 to 18 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Carefully remove from cups and serve warm.
SPINACH PIZZA ROLLS
These festive, easy appetizers will get the party started.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Brush an 8-inch square baking dish with 1 teaspoon olive oil. Divide dough into 16 equal pieces. Squeeze as much liquid as possible from spinach. In a small bowl, combine spinach, ricotta, and 1/4 cup Parmesan. Season with salt and pepper. In another small bowl, combine 1 tablespoon oil, garlic, and Italian seasoning.
- Working with 1 piece of dough at a time, flatten and gently stretch into a 3-inch round. Place 1 tablespoon spinach mixture in center of each and fold dough around filling to form balls. Place balls, seam side down, in baking dish. Brush tops with garlic oil and sprinkle with 2 tablespoons Parmesan. Season with salt and pepper and bake until puffed and golden, about 30 minutes. Let cool 10 minutes; serve with warm marinara sauce.
Nutrition Facts : Calories 109 g, Fat 4 g, Fiber 1 g, Protein 5 g, SaturatedFat 1 g
GREEK SPINACH CHEESE ROLLS (APPETISERS)
I found these in a Diabetic cookbook! Sounds simple and delicious!! The directions indicate using a store-brought ready to use bread dough, but if you want to make your own, that's fine, too.
Provided by LDSMom128
Categories Breads
Time 55m
Yield 15 Rolls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If using a store bought bread dough, allow the bread to thaw according to the package directions. Spray a standard Muffin Pan with nonstick spray. Roll out dough lightly with flour to 15X9 inch rectangle.
- Combine spinach, cheeses, green onions, and seasonings in a large bowl. Mix Well.
- Sprinkle spinach mixture evenly over the dough to within 1 inch of the edeges. Starting with long edge, roll the dough up snugly, pinching the seam close. Place the seam side down, and cut with serrated knife into about 15 slices. Place slices, cut side up, in to the prepared muffin pan.
- Bake the rolls at 375* for 20-25 minutes or until golden. Seve warm or at room temperature.
- The rolls can be stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 127.3, Fat 7.5, SaturatedFat 5, Cholesterol 28, Sodium 746.2, Carbohydrate 6, Fiber 2.7, Sugar 2.3, Protein 10.6
MINI SPINACH-AND-CHEESE PIZZAS
Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich -- and tasty.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
- In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper.
- Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 10 g, Fiber 4 g, Protein 15 g
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