Homemade Spinach Pizza Rolls recipe
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Ingredients
- Reynolds Wrap® Non Stick Aluminum Foil 1 tablespoon cornmeal 8 ounces bulk Italian sausage 1 (13.8 ounce) package refrigerated pizza dough 1 cup shredded mozzarella cheese, divided 1 cup fresh baby spinach ¼ cup grated Parmesan cheese 1 egg, lightly beaten 1 (8 ounce) can pizza sauce, warmed
Nutrition Info
- 310.2 caloriescarbohydrate: 39.1 gcholesterol: 45.5 mgfat: 9.9 gfiber: 1.7 gprotein: 14.8 gsaturatedFat: 3.9 gservingSize: -sodium: 788.4 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Homemade Spinach Pizza Rolls
Directions
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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.