Veggie Packed Pizza Roll #vegetarian #baked

Child most loved pizza rolls are amusing to eat and simple to make! Our formula completely packs the sauce with pureed veggies to make this gooey, lunchbox-prepared formula too nutritious, as well.

Appetizing, mushy warm pizza rolls. What child can oppose them? On the off chance that lone most children felt as amped up for spinach as they do about pizza. In any case, today, your child just may get amped up for BOTH. Since these delicate, adorable, and delectable pizza rolls are crammed with nine unique veggies (counting spinach) for a super-nutritious, delightful, and overpowering pizza roll.

For those of you with fussy eaters or children who make some hard memories with the different surfaces and kinds of veggies, you must attempt this one. These pizza rolls give a ton of veggie flavor without being overpowering. Another explanation we love these moves: they make a fun, think-outside-the-sandwich stuffed lunch choice. Make them ahead and serve the entire week for bites and snacks. Super yum!

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Ingredients
Sauce

• 1/4 cup spinach
• 1/2 medium bell pepper, green
• 1/4 cup, pieces or slices mushrooms, white
• 1/2 medium onion
• 1 medium tomato, red
• 1 medium carrot
• 1 medium zucchini
• 1 cup spaghetti or marinara sauce

Crust

• 1 cup flour, whole wheat
• 1 cup flour, all-purpose
• 2 1/4 teaspoon yeast, active dry
• 1 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 2/3 cup water
• 3 tablespoon olive oil
• 1 1/2 cup mozzarella cheese

Instructions

1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
4. Preheat oven to 400 degrees F.
5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.

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