Summer Veggie Pizza Rolls

As the sun shines brighter and the days stretch longer, summer beckons us to indulge in its vibrant bounty. One delightful way to celebrate this season of abundance is by making Summer Veggie Pizza Rolls. These delectable rolls are not just an explosion of flavors; they seamlessly combine the freshness of seasonal vegetables with the comfort of pizza, making them an irresistible snack or meal option. Whether served at a family barbecue, a casual gathering with friends, or simply enjoyed at home, these pizza rolls are sure to impress.

Embrace the flavors of summer with these delicious Summer Veggie Pizza Rolls! Packed with fresh seasonal vegetables like zucchini and bell peppers, and combined with gooey mozzarella and ricotta cheese, each bite is a delightful blend of taste and texture. Ideal for picnics, barbecues, or a cozy family meal, these rolls are customizable, allowing you to use whatever veggies you have on hand. Enjoy a wholesome and satisfying dish that celebrates summer's bounty!

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Ingredients

1 tube refrigerated pizza dough

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1 small zucchini, finely diced

1 small yellow squash, finely diced

1/2 red bell pepper, finely diced

1/4 cup finely chopped red onion

1/2 cup sliced black olives

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional for a kick)

Salt and pepper, to taste

1 egg (for egg wash)

Olive oil, for drizzling

Fresh basil leaves, for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat to prevent sticking.

Prepare the Dough: Carefully unroll the pizza dough onto a lightly floured surface. Use a rolling pin to stretch the dough into a rectangle approximately 1/4 inch thick, ensuring it is even for a uniform bake.

Make the Veggie Filling: In a medium mixing bowl, combine the diced zucchini, yellow squash, red bell pepper, red onion, sliced black olives, minced garlic, dried oregano, crushed red pepper flakes (if using), and a generous pinch of salt and pepper. Stir the mixture well until all the vegetables are fully incorporated.

Spread the Cheese Mixture: In a separate bowl, combine the ricotta and mozzarella cheeses until smooth and creamy. Evenly spread this cheese mixture over the dough, leaving approximately 1 inch of dough around the edges free of filling.

Add the Veggie Filling: Evenly spoon the prepared veggie mixture over the cheese layer, ensuring the filling is distributed across the surface for maximum flavor in every bite.

Roll It Up: Starting from one long edge of the rectangle, carefully roll the dough toward you, forming a tight cylinder. As you roll, pinch the seams to seal the edges and maintain the shape.

Slice into Rolls: With a sharp knife or a pizza cutter, slice the rolled dough into 1-inch thick pieces. You should yield about 12-14 rolls, depending on the thickness of your cuts.

Prepare for Baking: Position the rolls cut-side up on the prepared baking sheet. In a small bowl, beat the egg until well blended, and use a brush to apply a thin layer of the egg wash over the tops of the rolls. Drizzle a little olive oil on top to enhance crispiness during baking.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the rolls are golden brown and puffy.

Serve and Garnish: Once baked, remove the rolls from the oven and allow them to cool for a few minutes on the baking sheet. For an extra touch, garnish with fresh basil leaves before serving. Enjoy these delicious rolls warm with a side of marinara sauce for dipping!

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Arrange the rolls on a colorful platter, and consider drizzling with a bit more olive oil and adding a few extra basil leaves for a vibrant presentation. A small bowl of marinara in the center makes for a great dipping option!