Homemade Spinach Pizza Rolls recipe

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Ingredients

Reynolds Wrap® Non Stick Aluminum Foil
1 tablespoon cornmeal
8 ounces bulk Italian sausage
1 (13.8 ounce) package refrigerated pizza dough
1 cup shredded mozzarella cheese, divided
1 cup fresh baby spinach
¼ cup grated Parmesan cheese
1 egg, lightly beaten
1 (8 ounce) can pizza sauce, warmed

Nutrition Info

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
servingSize: -
sodium: 788.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil, sprinkle with cornmeal. Set aside.

  2. Brown sausage in large skillet on medium-high heat. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.

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