Homemade Spinach Pizza Rolls
- Prep Time: 20 minutes
- Cook Time: 20 - 25 minutes
- Servings: 8
- Course: Appetizers & Snacks
Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.
Reynolds Kitchens tip
Impressing your loved ones with a delicious and unique meal doesn’t have to be complicated. Just use a foil-lined baking sheet for this pizza roll - it ensures an easy cleanup and an evenly baked, tasty crust. Serve these as an appetizer, side or an easy weeknight meal along with a salad. It’s sure to be a hit!
- 1 tablespoon cornmeal
- 8 ounces bulk Italian sausage
- 1 package (13.8 ounces) refrigerated pizza dough
- 1 cup shredded mozzarella cheese (4 ounces), divided
- 1 cup fresh baby spinach
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 can (8 ounces) pizza sauce, warmed
PREHEAT oven to 375°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.
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