Spinach Pizza Rolls
Friday night is pizza night, it always has been and we love it! I often make these homemade pizza rolls and we look forward to it every week. Dough and sauce are homemade and the toppings are always the same.
We aren’t always that adventurous with our pizza, we know what we like and we stick with it. We each get our own personal pizza with our favorite toppings.
Read: Is Pizza Healthy?
Lately, however, I’ve been getting tired of my usual olive, basil and roasted red pepper pizza and decided it was time to switch things up.
I decided to make this homemade pizza roll recipe that my mom makes. A delicious whole wheat pizza dough stuffed with spinach and cheese. The best part of this recipe is that it is so versatile.
The spinach filling for these pizza rollups can be replaced with so many things. I’ve tried ratatouille with goat cheese; pesto, cherry tomatoes and mozzarella and one with leftover roasted chicken and cheddar cheese for the meat eaters in my household.
The combinations are endless.
Homemade Pizza Rolls: Delicious & Nutritious
Pizza doesn’t have the greatest reputation when it comes to its nutrition profile, however, a homemade pizza can be a very nutritious meal. It can be a great way to get all four food groups, in just a few bites.
Making your pizza ingredients at home is one way to ensure quality, and it gives you the ability to increase fiber and cut back on salt.
Making homemade pizza dough with whole wheat flour bumps up the fibre content. The spinach in the filling is a nutrition power house!
Spinach contains disease fighting antioxidants, iron, vitamins A, C, K, folate as well as potassium, calcium and magnesium.
A pizza dinner at our house wouldn’t be complete without a salad. This salad is one of my favorites because it is colorful and has contrasting flavors and textures.
It has a slight peppery flavor from the arugula, some bitterness from the radicchio and a hint of sweetness from the fennel. All while including our usual salad ingredients, tomato, cucumber and carrot.
This unique and flavorful salad is an excellent source of so many nutrients; vitamins, minerals and antioxidants.
Like pizza, it is easy to get into a slump with salad too. We tend to have the same thing over and over again, but adding in a few different veggies with the usual line up can easily make salad more interesting.
Salad is Nutritious!
Here’s a brief nutrition breakdown of some of the ingredients in this salad:
Arugula is full of disease fighting antioxidants along with folate, magnesium, vitamin C, vitamin K and beta carotene which plays a role in eye health and helping to promote a healthy immune system.
Radicchio, like salad greens, contains folate, vitamin C and vitamin K. Folate is essential for cell and tissue growth as well as DNA synthesis. Vitamin C plays a role in the immune system and Vitamin K is required by the body for blood clotting and bone health.
Fennel also contains folate and vitamin C, as well as potassium. Potassium is a very important and hard working mineral as it helps with maintaining a healthy blood pressure and allows nerves and muscles to work together. Fennel also contains an antioxidant which works in the body to reduce inflammation.
The salad dressing is made of tahini, lemon juice and olive oil. Simple ingredients and it only takes a minute to prepare.
Tahini is made of roasted ground sesame seeds. Similar in texture to peanut butter and contains no other ingredients, just sesame seeds. Tahini is an excellent source of unsaturated fats, contains some fibre, protein and calcium and like most other nuts and seeds, tahini is a great source of vitamin E and some B vitamins.
Sometimes it just takes a few ingredients to switch things up in the kitchen and create a very different meal from what you might be used to. This is a flavorful salad if you’re working on helping your kids eat salad.
Taking your all time faves and adding in new ingredients is a great way to introduce new foods and flavors to your family.
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 2 tsp yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 1/4-1 ½ cups of warm water
- Combine both flours, yeast and salt into a large bowl.
- Stir to distribute yeast and salt throughout the flour (I know salt and yeast are never supposed to be added together but I’ve been making this dough for years without any trouble).
- Add olive oil and water, a little bit at a time, you may need more or less water depending on how wet or dry your dough is.
- Stir the ingredients together with a wooden spoon.
- Once the dough starts to form, turn out onto a lightly floured surface and knead for 2-3 minutes. You want the dough to be elastic and smooth, not sticky.
- Oil a medium sized bowl and place the dough in the bowl, cover with plastic wrap and let it rise for at least an hour.
- The dough can be made several hours in advance or even the day before and allowed to rise in the fridge. Just be sure to take it out of the fridge a few hours before you are ready to roll.
- 1 (300g) pkg of frozen spinach, thawed and drained
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- salt and pepper to taste
- ½ cup cheese (your choice, mozzarella, parmesan, feta or goats cheese all work really well)
- Thaw spinach ahead of time, squeeze out excess water and set aside.
- Heat olive oil in a pan, add onion and garlic.
- Once onion and garlic have softened, add spinach to the pan.
- Cook ingredients together for about 8-10 minutes, season with salt and pepper.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Lightly flour your rolling surface, turn dough out onto the surface and start rolling into a rectangle. You want to dough to be approximately ¼”thick.
- Transfer your dough to the baking sheet.
- Spoon your spinach filling onto the dough, leaving a 1” border on all edges.
- Sprinkle with cheese.
- Fold in the ends of the shorter sides of the dough and start rolling the long side.
- Turn your dough over so that the seam is on the underside.
- Bake for approximately 30 minutes or until dough is golden brown and when the bottom is tapped, it makes a hollow sound.
- Allow pizza roll to cool for a few minutes before slicing.
- 2 cups arugula
- 1 cup radicchio, finely chopped
- 1 cup fennel, finely chopped
- ½ cup carrot, diced
- ½ cup celery, diced
- ½ cup cherry tomatoes, cut in half
- ¼ cup tahini
- 2 tbsp warm water
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
- While the pizza roll is baking, start on the salad.
- Chop, dice and slice all ingredients and place in a bowl.
- In a smaller bowl, add all the ingredients for the dressing, whisk together until smooth.
- Adding more warm water to reach the consistency you like.
- Dress salad and sprinkle with salt and pepper to taste.
Written by: Jill Castle, MS, RDN
Published on: February 21, 2018
Updated on: September 20, 2019