cinderellasapron Today we are making my recipe for Roasted Veggie Pizza Rolls with Fontina Cheese Sauce. These rolls are such a great way to use up leftover Summer veggies, and also a way to sneak in some extra vegetables (especially for picky eaters). They are cheesy, crispy, and packed full of flavor!
Roasted Veggie Pizza Rolls
Credit: cinderellasapron.com
Ingredients
- 1 large pizza dough
- 1 cup zucchini, diced
- 1/2 cup chives, diced
- 1/4 cup roasted peppers, drained and diced
- 2 cloves garlic, minced
- 1/2 teaspoon each smoked paprika, chili powder, garlic powder, and onion powder
- 1/2 teaspoon brown sugar
- salt and pepper, to taste
- 2 Tablespoons cream cheese
- 8 oz. fontina, grated
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 cup milk
- more chives, for serving
Directions
- Heat skillet over medium high heat with a drizzle of olive oil. Add the zucchini and chives, season with salt and pepper. Cook until tender, about 6-7 minutes. 2. Stir in garlic, seasonings, and brown sugar. Cook an additional minute. 3. Transfer to a bowl. Add the roasted peppers and cream cheese, stir to combine. 4. Roll out pizza dough into an 8×12 inch rectangle. Spread the filling on top, leaving a 1 inch border on the sides. Sprinkle 1/2 cup fontina cheese on top. 5. Roll the dough up into a log shape, pinching the seams together. 6. Slice into 8 rolls. 7. Place on a parchment lined baking sheet, and add about a tablespoon of fontina cheese to the top of each roll. 8. Bake at 450 degrees F. for 20-25 minutes, or until golden brown. 9. To make the cheese sauce, melt the butter in a saucepan over medium heat. Whisk in the flour, cook for about a minute. Add in the milk, and stir, cooking until slightly thickened. 10. Whisk in the remaining fontina cheese, about 1 1/2-2 cups. Cook until melted completely. Serve with warm pizza rolls for dipping!
