Xucheng If you are regular reader of this blog you know that I am not above taking a little help from the grocery store at times. Kid friendly recipes are the perfect time to keep things simple and take advantage of pre-made items you can get from the store. These two Kid Friendly Pizza Roll recipes are one of my favorites that littles can help with as well.

Ben Mehidi

My resident helper was a little cautious at first and thought that he would prefer playing Wii instead, but eventually he decided making pizza rolls would be a good time.

He was very proud of the pizza rolls he made and even decided to eat a few bites of a pepperoni roll! This from the only kid I know who doesn’t like pizza.

Kid Friendly Pizza Rolls

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 6-8

For Pepperoni and Olive Pizza Rolls

• 1 can Pillsbury classic pizza crust or a half batch homemade pizza dough
• 1/4 cup ricotta cheese
• 1/4 cup creamy artichoke and garlic spread, jar or homemade
• 2 cups pepperoni, thinly sliced
• 2 tablespoons pitted, sliced kalamata olives
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated parmesan cheese

For Pesto, Arugula and Bacon Pizza Rolls

• 1 can Pillsbury classic pizza crust or a half batch homemade pizza dough
• 1/4 cup ricotta cheese
• 1/4 cup basil pesto, jar or homemade
• 1/4 cup sweet corn kernels, frozen or fresh
• 1 cup shredded mozzarella cheese
• 1 cup baby arugula
• 6-7 bacon slices (a.k.a. rashers of bacon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated parmesan cheese

1. preheat oven to 425 and procure two 9×13 glass baking dishes.
2. lightly dust a large, flat work surface with about 1 tablespoon of flour and rolls dough out in a rectangular shape, about 1/4 inch thick.
3. For the pepperoni pizza rolls spread ricotta cheese and artichoke cream spread in a layer evenly over the dough right up to the edge. Then spread half of the pepperonis over the spread. Sprinkle half of the mozzarella cheese and all of the olives over the pepperoni. Layer the second half of the pepperonis over the cheese and top with remaining mozzarella, the kosher salt, black pepper and parmesan cheese.
4. For the pesto, arugula and bacon pizza rolls spread ricotta cheese and pesto in a layer evenly over the dough right up to the edge. Sprinkle corn and half of the shredded mozzarella over the spread. Evenly spread the arugula over the cheese and top with remaining mozzarella, kosher salt, black pepper and parmesan cheese.
5. Starting with one long end of the pizza dough begin to roll each dough and it’s toppings tightly into a long cylinder, end with the seam side down. Using a large chef’s knife, cut the pizza cylinders into 2 inch sections.
6. Place each pizza roll, cut side down in the prepared baking dishes about 1/4 – 1/2 apart. Bake at 425 until crust is golden brown and completely cooked through, about 20-25 minutes.

Note: The pizza rolls hold their shape while cooking better when they are placed relatively close together, with only a half inch or so between them. For this reason, you may want to use smaller glass baking dishes.