Whole Wheat Tomato Pesto Pizza Rolls

Genius. I mean, basically these are like cinnamon rolls, except made out of pizza. Pure. Genius. 

Let’s be clear, I’m not calling myself a genius. I certainly didn’t think of this idea. Pizza rolls have existed for a long long time apparently. I’m just wondering why I didn’t do it sooner? 

These rolls are  nothing but a few simple ingredients, rolled into greatness. I love how it takes a classic dish like pizza, and turns it into something a little more special, and different. 

Isn’t that what the holidays are all about? Making things a little more special? 

Well, here you have it! Dig in!

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Whole Wheat Tomato Pesto Pizza Rolls

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Ingredients

Scale 1x2x3x

• 1 pound whole wheat pizza dough
• All-purpose flour (for rolling out dough)
• 1 cup pizza sauce
• 3 tablespoons pesto
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese (plus more for garnish)
• Olive oil
• Torn basil for garnish

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Instructions

1. 1) Preheat oven to 475 degrees. Line a baking sheet with parchment paper and set aside.
2. 2) Roll out pizza dough into a rectangular shape, about 9 x 16 inches, using a little flour to help if sticking. Spread the pizza sauce onto the rolled out dough. Leave about a 1 inch border. Spread the pesto on top and sprinkle with mozzarella and parmesan evenly.
3. 3) Lift up the bottom edge of the dough and carefully roll it forward into a tight cylinder. Place the roll seam side down, and using a sharp knife, cut the roll crosswise into 10-12 equal-size slices.
4. 4) Place the slices, cut sides up on the parchment lined baking sheet. Brush 1 tablespoon olive oil onto the edges of the dough and bake until golden brown about 15-20 minutes.
5. 5) Once the cheese has melted and the dough is browned, remove and sprinkle with a little parmesan and garnish with torn basil leaves. Serve immediately.

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