Spinach Pizza Rolls Recipes

Steps:

• Preheat oven to 375 degrees 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.

Steps:

• Preheat oven to 375 degrees. Brush an 8-inch square baking dish with 1 teaspoon olive oil. Divide dough into 16 equal pieces. Squeeze as much liquid as possible from spinach. In a small bowl, combine spinach, ricotta, and 1/4 cup Parmesan. Season with salt and pepper. In another small bowl, combine 1 tablespoon oil, garlic, and Italian seasoning.
• Working with 1 piece of dough at a time, flatten and gently stretch into a 3-inch round. Place 1 tablespoon spinach mixture in center of each and fold dough around filling to form balls. Place balls, seam side down, in baking dish. Brush tops with garlic oil and sprinkle with 2 tablespoons Parmesan. Season with salt and pepper and bake until puffed and golden, about 30 minutes. Let cool 10 minutes; serve with warm marinara sauce.

Steps:

• In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
• Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
• On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Steps:

• Preheat the oven to 400 degrees F. Lightly dust a baking sheet and work surface with flour.
• Roll the dough into a rectangle about the size of the baking sheet (13 by 18 inches).
• In a large bowl, combine the spinach, mozzarella and garlic. Toss to combine. Evenly sprinkle over the dough, leaving about a 1-inch border all the way around. Dot the mixture with the ricotta cheese and sprinkle with salt and pepper.
• Roll the dough into a log, starting at a short end. Tuck any filling that may have fallen out back into the roll. Transfer the log seam-side down to the prepared baking sheet. Drizzle with olive oil and bake until golden brown and puffed, 25 to 30 minutes.
• Remove from the oven, let cool slightly, then slice into rounds and serve with marinara sauce.