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Quick Pizza Rolls

 Quick Pizza Rolls
This is a great way to make pizzas for a slumber party or movie night. We love that you can individually thaw and bake them one at a time. —Debbie Gray, Gilbert, Iowa
6 ServingsPrep: 35 min. Bake: 10 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 6 French rolls
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook the beef, pepper and onion over medium heat
  • until meat is no longer pink; drain. Add the tomato sauce, tomato
  • paste, water, garlic, sugar, Italian seasoning and salt. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated
  • through.
  • Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out
  • bottom of roll, leaving a 1/4-in. shell (discard removed bread or
  • save for another use). Fill each roll with 1/2 cup meat mixture.
  • Sprinkle with cheeses. Replace bread tops.

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Quick Pizza Rolls (continued)

Directions (continued)

  • Place desired amount of sandwiches on a baking sheet. Bake at
  • 350° for 10-15 minutes or until heated through. Individually
  • wrap remaining sandwiches tightly in foil; freeze for up to 3
  • months.
  • To use frozen sandwiches: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Place foil-wrapped
  • sandwiches on baking sheet. Bake at 350° for 30-35 minutes or
  • until heated through. Yield: 6 servings.
Nutritional Facts: 1 pizza roll equals 415 calories, 16 g fat (8 g saturated fat), 60 mg cholesterol, 903 mg sodium, 41 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.