Cheesy Pizza Rolls

Cheesy Pizza Rolls

Hey there!  I was going to say Happy Monday but I guess it is Tuesday. geez . . anyway, as the temperature here was a mere zero degrees, I needed something warm in my belly and these little pizza rolls were perfect for some comfort food!  This recipe is for this month’s Recipe Redux’s pizza party theme!


I made this recipe just like you would make yummy cinnamon rolls, oh how I love cinnamon rolls.  A little twist on your basic pizza and something a little different than my usual pizza pockets.

The dough was super simple and just needed three ingredients: self-rising flour, Greek yogurt and ground flaxseeds.


Just mix together dough ingredients and shape into a ball.  The flaxseeds provide some extra fiber since we are not using 100% whole wheat flour. 


I shredded up some zucchini to add to the rolls.  I love zucchini and they are a great addition to any baking recipe, like my Zucchini Banana Chocolate Chip Muffins!


Roll out the dough and add sauce!


I also like to add a sprinkle of nutritional yeast which is full of B vitamins, protein and iron!  Great to add on salads, too!


Feel free to add any pizza toppings, that is . .  if you are scared to try the shredded zucchini, bawahahaha!


Cut about 1-inch slices and place them in a baking dish. Top with some extra cheese!


Bake at 375 degrees for about 20 to 25 minutes.


Here are my Cheesy Pizza Rolls!  Enjoy!


Cheesy Pizza Rolls



3/4 cup self-rising flour

1/4 cup ground flaxseed

6-oz Greek yogurt


1/4 cup pizza sauce

(sprinkle of nutritional yeast)

1/3 cup shredded zucchini

2/3 cup shredded mozzarella cheese


Preheat oven to 375 degrees. In a bowl combine flour, flaxseed and Greek yogurt together.  Fold dough into an oval.  Roll out on a floured surface into a 12 by 7-inch rectangle and roll flat.  Top dough with sauce, zucchini and top with cheese. Beginning at the 12-inch side, role up dough and pinch edge together to seal. Cut into 8 to 10 slices. Bake for about 20 to 25  minutes or until nicely browned.


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