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Pizza Roll-Ups Recipe
Pizza Roll-Ups Recipe photo by Taste of Home

Pizza Roll-Ups Recipe

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4.5 8
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Since receiving this recipe through 4-H, it's been a regular after-school snack. These bite-size pizza treats, made with refrigerated crescent rolls, are especially good served with spaghetti sauce for dipping. —Donna Klettke, Wheatland, Missouri
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 1/2 pound ground beef
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup shredded Galbani® Part Skim Mozzarella Cheese
  • 1/2 teaspoon dried oregano
  • 2 tubes (8 ounces each) refrigerated crescent rolls

Nutritional Facts

1 serving (2 each) equals 122 calories, 7 g fat (2 g saturated fat), 13 mg cholesterol, 265 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano.
  2. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces.
  3. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown. Yield: 2 dozen.
Originally published as Pizza Roll-Ups in Quick Cooking July/August 2000, p41

Nutritional Facts

1 serving (2 each) equals 122 calories, 7 g fat (2 g saturated fat), 13 mg cholesterol, 265 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.

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Reviewed Oct. 5, 2015

"This idea is absolutely genius.

I'm 26, and I constantly struggle with meal planning. I don't have kids, so it's only my boyfriend and I in the house and there are always just too many leftovers junking up the fridge. We just can't eat all the food most recipes make before it goes bad!
These are a great call for people in my shoes for a few reasons: namely, they please the boyfriend. We alternate between bento box lunches (Mon/Wed/Fri) and mason jar salads (Tue/Thurs). But I can't be the only one who gets the sneaking suspicion that the guys ditch their salad lunches and just get fast food... these are a super easy pack into the bento box that encourages portion control while still providing flexability. I added a dash or two of Tony Chachere's (never heard of it? You're really missing out) along with the oregano, and even though I find that to my taste, the boyfriend can still throw on a slice or two of pepperoni and top it with more cheese so he's happy! These easily keep for five days, so he gets a treat Mon/Wed/Fri and that encourages him to eat his more vegetable-esque lunches on the in between. Not only that but they are super quick and easy, and most items were already in my pantry.
Oh, and definitely don't try to substitute the crescent dough for some other kind. Not worth it, trust me. It's just not as good!"

Reviewed Sep. 7, 2015

"Just made these last night. My boys LOVE them! They are so simple and they are easy to switch up! Try taco filling! I've even done left over spaghetti and sauce inside them."

Reviewed Aug. 20, 2015

"Staying true to the recipe above...

Pros: I had all the ingredients on hand, only 1/2lb Hamburger that fed our family of 4! Cost effective!
Con: A messy mess. There was no good way to cut the dough. Kinda bland but the kids liked it. They said they would eat it again.
I may try the pizza edition."

Reviewed Sep. 13, 2014

"I made these for the kids after school I also used pizza sauce and added some chopped pepperoni to it! They loved them!"

Reviewed Apr. 14, 2013

"Made these tasty roll-ups for my picky 12 yr old for supper. He gave the recipe a "thumbs up". Went together quickly; hubby & son liked!"

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