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Skillet Pizza Rolls


  • 1 tbsp olive oil, plus more for pan
  • 1 1 lb. pizza dough
  • 1/2 cup pizza sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup fresh chopped baby spinach
  • 1/2 cup parmesan cheese, extra for garnish


  • Preheat oven to 400. Lightly grease a 10-inch ovenproof skillet with olive oil.
  • On a lightly floured surface, roll dough into about a 8 by 10 inch rectangle.
  • Brush top of dough surface with olive oil.
  • Spoon pasta sauce over the top leaving a 1/2 inch border.
  • Sprinkle with mozzarella, spinach and parmesan.
  • Starting at one side, roll the dough up jelly-roll style and pinch the seam to seal. Cut into 1-inch pieces.
  • Place rolls in prepared skillet cut side down.
  • Bake for 15 minutes, or until dough is golden brown and fillings are bubbly. Serve with an extra sprinkle of parmesan cheese and fresh basil.
  • Pizza rolls will keep in the refrigerator in an air-tight container for 3 to 5 days.