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Pizza Roll-Up

Pizza Roll-Up
“I live in the Northwoods, and this is a great, hearty dish for brunch or dinner," writes Jan Christofferson of Eagle River, Wisconsin. "It's also tasty made with ground turkey or Italian sausage instead of ground beef.”
6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 cup loosely packed basil leaves
  • Cooking spray
  • 1 tablespoon grated Parmesan cheese
  • 1 can (8 ounces) pizza sauce, warmed

Directions

  • In a small nonstick skillet, cook beef over medium heat until no
  • longer pink; drain.
  • Unroll dough into one long rectangle; top with spinach, beef, roasted
  • peppers and mozzarella cheese. Sprinkle with onion powder and
  • pepper. Top with basil.
  • Roll up jelly-roll style, starting with a short side; tuck ends under
  • and pinch seam to seal. Place roll-up on a baking sheet coated with
  • cooking spray; spritz top and sides with additional cooking spray.
  • Sprinkle with Parmesan cheese.
  • Bake at 375° for 25-30 minutes or until golden brown. Let stand
© Taste of Home 2012

2 of 2

Pizza Roll-Up (continued)

Directions (continued)

  • for 5 minutes. Cut into scant 1-in. slices. Serve with pizza sauce.
  • Yield: 6 servings.
Nutrition Facts: 2 slices with 2 tablespoons pizza sauce equals 316 calories, 8 g fat (3 g saturated fat), 30 mg cholesterol, 824 mg sodium, 37 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012