Veggie pizza roll-ups from My Fussy Eater

Super-easy to make and packed with mixed vegetables, these veggie pizza roll-ups are sure to go down a treat with the whole family.

One of the most joyous things about being a member of the food blogging community is that I have built friendships with dozens of incredibly talented recipe creators. Ciara of My Fussy Eater is one of my favourite food bloggers, producing endlessly fun, bright and tasty kid-friendly food ideas.

Ciara’s debut cookbook, My Fussy Eater was released this spring and it’s packed full of simple, quick and tasty ideas to satisfy even the fussiest of eaters.

To celebrate the release, I’ve got this wonderful veggie pizza roll-ups recipe to show you, which Jay and I had a brilliant time making before the kids and their friends rapidly devoured them.

Ingredients

• 150g (5.3 oz) frozen mixed vegetables (or cooked fresh chopped vegetables)
• 320g (11.3 oz) ready-rolled sheet of puff pastry
• 75g (2.6 oz) tomato puree or tomato sauce
• 100g (3.5 oz) grated cheddar cheese
• 1 medium free range egg, beaten
• 1/2 tsp dried oregano

Instructions

Preheat the oven to 220C/430F (200C/390F fan) and line 2 baking trays with baking parchment. Put the veg (if using frozen) in a large microwavable bowl or jug, cover with boiling water and cook for 1 minute in the microwave. Drain and transfer to kitchen paper to absorb as much water as possible.

Unroll the pastry and spread the tomato puree or sauce on top.

Sprinkle over the cheese and finally add the cooked vegetables.

Starting with the shorter edge of the pastry sheet, roll the pastry up, keeping it as tight and compact as possible.

Cut it into eight pieces.

Divide them between the lined trays.

Brush with a little egg wash and sprinkle over the oregano.

Bake in the oven for 15 minutes until the pastry is golden brown. Remove from the oven.

Leave the rolls to cool a little before eating so that they keep their shape.

Don’t they look yummy? They taste really great too – soft on the inside, crisp on the outside, just the right amount of cheese and plenty of yummy veg.

Ciara even has a tip so that you can make these fab little roll ups in advance: place the 8 uncooked roll-ups in a single layer on a tray or plate and freeze until solid. Transfer to a freezer bag or container and keep in the freezer for up to 6 months. They can be cooked from frozen but add a few more minutes to the cooking time.

Which other toppings are you tempted to try in a pizza roll-up?

If you’d like to print Ciara’s recipe to try at home, just hit PRINT on the recipe card below.

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4.91 from 11 votes

Veggie pizza roll-ups

Super-easy to make and packed with mixed vegetables, these veggie pizza puff pastry roll-ups are sure to go down a treat with the whole family.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Lunches and quick-cook meals

Cuisine: Italian

Keyword: kid friendly, lunch, pizza

Servings: 8 roll ups

Calories: 294kcal

Author: Ciara Attwell

Ingredients

• 150 g (5.3 oz) frozen mixed vegetables or cooked fresh chopped vegetables
• 320 g (11.3 oz) ready-rolled sheet of puff pastry
• 75 g (2.6 oz) tomato puree or tomato sauce
• 100 g (3.5 oz) grated cheddar cheese
• 1 medium free range egg beaten
• 1/2 tsp dried oregano

Instructions

• Preheat the oven to 220C/430F (200C/390F fan) and line 2 baking trays with baking parchment.
• Put the veg (if using frozen) in a large microwavable bowl or jug, cover with boiling water and cook for 1 minute in the microwave. Drain and transfer to kitchen paper to absorb as much water as possible.
• Unroll the pastry and spread the tomato puree or sauce on top. Sprinkle over the cheese and finally add the cooked vegetables.
• Starting with the shorter edge of the pastry sheet, roll the pastry up, keeping it as tight and compact as possible, then cut it into 8 pieces and divide them between the lined trays.
• Brush with a little egg wash, sprinkle over the oregano and bake in the oven for 15 minutes until the pastry is golden brown.
• Remove from the oven and leave the rolls to cool a little before eating so that they keep their shape.

Video

Notes

To freeze ahead, place the 8 uncooked roll-ups in a single later on a tray or plate and freeze until solid. Transfer to a freezer bag or container and keep in the freezer for up to 6 months. They can be cooked from frozen but add a few more minutes to the cooking time.

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 196mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1155IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Recipe by Ciara Atwell from My Fussy Eater, reproduced with permission. 

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Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.