Zucchini Pesto Pizza Rolls

Zucchini Pesto Pizza Rolls

A dinner that everyone at the table will love 
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dinner
Cuisine: Italian
Keyword: Zucchini, Zucchini Pesto Pizza Rolls
Servings: 6
Calories: 269kcal


  • 1 Pound pizza dough, thawed if frozen
  • Cooking spray
  • ½ cup Basil pesto
  • 1 Medium zucchini, thinly sliced
  • 2 cups Shredded mozzarella cheese
  • 1 cup Marinara sauce, warmed


  • Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, let the dough sit out a room temperature while the oven is heating. Coat the wells of a standard 12-well muffin tin with cooking spray.
  • Place the dough on a work surface and use your hands or a rolling pin to stretch it into an 11×16-inch rectangle. Spread the pesto evenly on the dough. Place the zucchini slices evenly over the pesto, then sprinkle evenly with the cheese.
  • Starting at a long end, roll the dough up into a tight log. Place on a cutting board seam-side down. Cut crosswise into 1-inch-thick rounds.
  • Place a round cut-side up into each muffin well. Bake until golden-brown, 20 to 22 minutes. Serve with the marinara sauce.


Storage: Leftover rolls can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds. The pizza rolls can also be frozen for up to 3 months in the freezer in a zip-top freezer bag. Reheat in the microwave for 30 to 60 seconds.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories269
  • % Daily Value *
  • Total Fat 13.2g 21%
    • Saturated Fat 4.6g 23%
  • Sodium 686.3mg 29%
  • Total Carbohydrate 27.3g 10%
    • Dietary Fiber 2.1g 9%
    • Sugars 2.5g
  • Protein 10.1g 21%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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