Homemade Spinach Pizza Rolls

          

Take your pizza upscale and impress your family or guests with these tasty, bite-size pinwheels.

Original recipe makes 8 servings

Ingredients

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
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 (8 ounce) can pizza sauce, warmed

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    45 mins

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 13×10-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

Calories: 310 kcal
Carbohydrates: 39.1 g
Cholesterol: 49 mg
Fat: 9.9 g
Fiber: 1.7 g
Protein: 14.8 g
Sodium: 788 mg