November 11, 2015 | Home >Healthy Kids >How to Make Kale Pesto Pizza Rolls
How to Make Kale Pesto Pizza Rolls
November 11, 2015 | Home >Healthy Kids >How to Make Kale Pesto Pizza Rolls

How to Make Kale Pesto Pizza Rolls

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com

Filled with melted cheese and flavorful pesto, your whole family will love these easy-to-eat pizza rolls. I love to make a batch of these nutrient-packed rolls to have on hand for easy lunches and snacks, especially since they freeze and reheat so well. And while the end result looks a little fancy, trust me when I tell you that you don’t need any special skills to make this recipe!

My 3-year-old isn’t so interested in leafy greens when served up cooked or in a salad, but she does love pesto. A while back I realized that I could pack basil pesto with a lot of the kale growing in our garden and now, Kale Pesto is a go-to sauce for pizza and pasta.

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com

The pizza dough in this recipe is made with whole wheat flour, ground flaxseed, and olive oil, which lends a nice elasticity, making it really easy to work with. You can even make it in the morning and put these rolls together after work in no time at all. Use your fingers to lightly stretch out the dough into a rectangle, no rolling pin required, and let it rest briefly while you gather the rest of your ingredients.

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com

The very flavorful and bright green kale pesto goes on top of the dough, followed by shredded mozzarella cheese, and a sprinkle of Parmesan. I like to make a big double batch of pesto and store some in the freezer—it freezes really nicely for up to 3 months.

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com

Roll up the dough, starting on one of the long sides, until you have a long spiral roll. The dough shouldn’t stick to the parchment (or your fingers), so this step is pretty easy.

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com

Cut 1-inch slices and place each carefully into greased muffin tins. Try to make the slices flat, but don’t worry if they don’t fit perfectly—they’ll puff up nicely regardless!

How to Make Kale Pesto Pizza Rolls. This pesto tastes amazing, but is seriously a powerhouse in nutrition. Pizza rolls are the perfect way to get your kids eating this! A dinner/lunch everyone will say yes to! www.superhealthykids.com How to Make Kale Pesto Pizza Rolls

After a quick bake in the oven, they are ready to cool and eat. You can serve them warm out of the oven or at room temperature in a packed lunch. You could even serve them with a little marinara sauce for dipping!

Amy Palanjian shares recipes and feeding inspiration for little ones at Yummy Toddler Food. Follow her on Instagram or find her on Facebook

How to Make Kale Pesto Pizza Rolls

How to Make Kale Pesto Pizza Rolls
Serves: 6 servings
Prep Time: 1 h
Cook Time: 16 m

Ingredients

  • 1 cup – water
  • 2 teaspoon – yeast, active dry
  • 1/4 teaspoon – sugar
  • 1 cup – flour, all-purpose
  • 2 cup – flour, whole wheat
  • 4 tablespoon – flaxseed, ground
  • 1/2 teaspoon – salt
  • 4 tablespoon – olive oil
  • 1 – cooking spray
Pesto
  • 1 cup, chopped – kale
  • 1 cup – basil, fresh
  • 1/2 medium – lemon
  • 1/8 cup – sunflower seeds
  • 1 clove – garlic
  • 4 tablespoon – Parmesan cheese, grated
  • 4 tablespoon – olive oil
  • 1/2 teaspoon – salt
Toppings:
  • 1 cup – mozzarella cheese, shredded
  • 1 tablespoon – Parmesan cheese, grated
Serve With:
  • 4 medium – pear

Directions

  1. Place the yeast and sugar into the warm water (80-90° F) and stir gently to combine. Let sit for 5 minutes or until yeast is puffy.
  2. Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl.
  3. Add water and stir to combine, using clean hands to bring the dough together.
  4. Knead gently for one minute; the dough should be sticky but not dry. (If it seems dry or you have a hard time getting all of the flour into the dough ball, add a touch more water.)
  5. Let rest, covered with a kitchen towel, in a greased bowl for at least 1 hour and up to 6 hours.
  6.  Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry.
  7. Add the wilted kale to a food processor or high powered blender, along with the juice from 1/2 a lemon, sunflower seeds, garlic, Parmesan, and 2 tablespoons of olive oil.
  8. Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season to taste with salt.
  9. Preheat the oven to 400° F and grease 2 muffin tins (you'll need one full pan and 4 additional cups to make a total of 16 rolls).
  10. Use your hands to stretch the dough into an 11x16-inch rectangle on a piece of parchment paper. Let rest for about 10 minutes.
  11.  Spread the pesto over the dough with a spatula, then sprinkle on the mozzarella and Parmesan.
  12. Starting on one long side, roll the dough up carefully, making a spiral roll.
  13. Use a serrated knife to cut into 1-inch slices. Place each slice into a prepared muffin cup, and bake for 16-18 minutes until the dough is baked through and the tops are just starting to become golden.
  14. Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.
  15.  Store in an airtight container for up to 3 days in the fridge or in a zip-lock freezer bag with as much air removed as possible in the freezer for up to 3 months.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 562 28%
  • Fat: 27 g 42%
  • Carb: 68 g 23%
  • Fiber: 10 g 40%
  • Protein: 16 g 32%
  • Sugar: 12 g
written by
Amy Palanjian

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Comments(2)
Ash says:

I am sooooo making these tonight!!! 😀

Liz says:

Does the basil go in the food processor with the other pesto ingredients in step 7? Looks delicious!

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