Homemade Spinach Pizza Rolls
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Description
Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.
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
Directions
- 1. Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
- 2. Brown sausage in large skillet on medium-high heat. Drain and set aside.
- 3. 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.
- 4. 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.
- 5. 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.
Nutrition Facts
serving: 8 servings
calories: 310.2 kcal
carbohydrates: 39.1 g
protein: 14.8 g
saturated fat: 3.9 g
cholesterol: 45.5 mg
sodium: 788.4 mg
fiber: 1.7 g
sugar: 3.5 g
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