Take your favorite veggie pizza toppings, roll them up in buttery crescent rolls with three different cheeses and you have these delicious veggie pizza rolls!
I was inspired to make this recipe after one of my favorites from 2014, Greek Crescent Rolls, and now I can definitely say that these Cheesy Veggie Pizza Rolls will be one of my favorites from 2015!
The great thing about this recipe is that you can eat one or two as an appetizer or snack, or eat a few for dinner. After I made them I ate a couple as a snack, then the next day I ate a few for dinner… at 9 AM… ok breakfast, I ate them for breakfast, don’t judge me 😉
They’re delicious on their own, or you can serve them with a dipping sauce, like a little marinara. I had some of the Sriracha Pizza Sauce from the Hawaiian Pizza I made the week before in my refrigerator, and yeah, um let’s just say, it was dipping perfection with these pizza rolls!
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- 1 cup cherry tomatoes (diced)
- 1 cup fresh spinach (chopped)
- ½ cup roasted red peppers (chopped)
- ¼ cup peperoncinis (sliced)
- ¼ cup fresh basil (chopped)
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 4 cloves garlic (crushed)
- 2 (8 oz) cans crescent roll dough
Preheat the oven to 375°.
Combine the ricotta, mozzarella and parmesan cheeses together in a medium bowl.
In a large bowl, combine the cherry tomatoes, spinach, red peppers, peperoncinis, basil, oregano, parsley and garlic.
Roll out the crescent roll dough, press perforations together.
Spread the cheese mixture over each roll of crescent dough.
Divide the veggie mixture evenly across both rolls of dough.
Roll the dough over the filling.
Slice in 1 inch sections.
Place the rolls touching in an oven safe dish.*
*The dish I’m using is 10 ½ inches in diameter and I was able to fit most of the rolls in this dish, while placing the 3 remaining rolls in a smaller dish.
Place in the oven and bake for 25-30 minutes or until golden brown.
My mouth is literally watering while writing this post. I wish I hadn’t eaten all of these last week so that I could have them for breakfast again today 😉
If you’re looking for more great vegetarian recipes, be sure to check out the LLB “Vegetarian Adventures” board on Pinterest filled with veggie entrees, appetizers and sides!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free crescent roll dough to make this recipe gluten-free. I found this recipe online, and while I haven’t tried it myself, it looks pretty simple and the end result looks good!