This shop featuring my recipe for pizza rolls has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PremiumPrep #CollectiveBias
Pizza is always a big hit in our house. Admit it; it’s a big hit in your house, too. My kids love when we make pizza, and it turns into a fun family activity. I make my own pizza dough, which makes enjoying pizza regularly more economical than ordering them in. We love having fun with our pizzas from making s’mores pizzas to goat cheese asparagus pizza to chimichurri pizza and more!
That said, our lives are busy, so pizza nights tend to happen on weekends when we aren’t racing from school to get homework done to any activities. I still try to find ways to enjoy delicious meals with my family even on nights where I’m working, my kids get home from school then head to tae kwon do before coming home to do homework. I try to keep activities to one per night, but in middle school, any activities tend to have practice a few times a week after school, in addition to our regular once a week swim lessons and Boy Scout meetings. That means I need to plan ahead if I want to ensure everyone gets a good home cooked meal.
Too often this year, I simply told my family to fend for themselves. I had too much to do during the week, and my taxi service left little time to whip up something every night. Smart me, I learned. I started meal planning over the weekend for the upcoming week. I still visit the grocery store a few times a week because I like to buy fresh veggies, produce, and meats, but this is easier. My favorite trick? I poach five or six good size chicken breasts in my pressure cooker on Sunday afternoon while both kids are occupied playing with friends. I use some for dinner that night and prep the rest for Monday and Tuesday night dinners.
This week, I made pizza rolls with some of the chicken. My family is still raving about them. I loved that I could make the equivalent of three meals with one baking time instead of prepping and baking three to four individual pizzas the way I usually do. I adore the ease of these pizza rolls.
Of course, meal prep and planning means I also need to have my food for the week organized. In the spirit of good organization, when I headed to Walmart to pick up the chicken, frozen spinach, Bertolli® pasta sauce, mozzarella cheese, feta, and more for this week’s dinners, I decided to grab some premium food storage containers. When I spotted the new Rubbermaid® Brilliance™ storage containers, I knew I had a winner.
Finally, I have crystal clear storage so I can easily see what I have in the fridge. I know this will help me cut down on food waste due to “forgotten” leftovers. Bonus? The Rubbermaid® Brilliance™ containers are completely clear, and they’ll stay that way. Storing anything with tomatoes or tomato sauce in it no longer leaves that orange ring, making me feel like my dishes aren’t exactly clean. These also stack easily, so I can efficiently use the limited space in my fridge.
With my family, I need something that won’t make a mess, and the 100% leak-proof guarantee means my kids won’t have as many oops moments when packing their lunches in the morning. When you close the container, you feel the seal pushing air from the inside before you lock it closed. I even trusted the Rubbermaid® Brilliance™ with leftover chicken stock from poaching my chicken breasts that I’ll use later this week for a Mediterranean quinoa dish.
These have only been available at Walmart since October of last year. You forgive me for not having discovered this relatively new innovation before now, right? Regardless, I snapped up (get it?) a 10 piece set, but I already know these top notch premium storage containers will start replacing more and more of my current containers. I only wish I’d discovered them before Christmas when I couldn’t figure out what anyone should get me! Did I mention there are Ibotta offers right now for $0.75 off any Bertolli® pasta sauce variety, $2.00 off a single Rubbermaid® Brilliance™ container, and $5.00 off the Rubbermaid® Brilliance™ 10 piece set at Walmart. Remind me to pick up another set while the Ibotta offer is still in place!
Check out some of these other great ideas and recipes for your meal planning.
Meal Prep Tips
Note what food in your fridge goes with what meal.
I used every piece in my Sunday meal prep, and I had fun making notes on the containers with dry erase markers so my family knows what to eat when. You easily see the dry erase on the containers, but it also disappears when I wash them. Am I the only one with the pet peeve when my family eats food I had intended for dinner? Now they know these pizza rolls are fair game to take for lunch, while the chicken salad I made with the remaining chicken breasts is tonight’s dinner.
Cook once, and repurpose.
When I poach five or six big chicken breasts, we don’t eat them at once. I used four to mix up a chicken filling. The other two turned into chicken salad for an entirely new dinner with minimal additional work. And that filling? I used half in my pizza rolls. The other half will make individual pizza pot pies on Wednesday. I bought a big bag of frozen spinach and thawed and squeezed out all the water on Sunday. Half went into the chicken filling, and I’ll use the other half on Thursday when I make a Mediterranean quinoa dish for dinner. The chicken stock remaining from poaching my chicken went into another Rubbermaid® Brilliance™ container that I’ll use for cooking liquid for that same quinoa dish. This saves me not just money because I can buy in bulk and not waste anything, but it saves me prep time, too!
Cook enough for leftovers
Pizza rolls? This recipe makes twelve pizza rolls. You need just one coupled with an easy salad to create a filling and satisfying dinner. That means we had eight remaining. We’ll enjoy four for lunch tomorrow, and the other four will disappear for snacks or lunch Tuesday. The chicken salad makes enough for lunch the next day, and I’ll double my quinoa recipe to ensure I have leftovers there, too. My family has no issues eating leftovers for lunch the next day. With my husband and two kids at school, they eat my home-cooked meals that have better for you ingredients and cost less. It’s a win all around.
How to Make Pizza Rolls
You visited for the pizza rolls recipe though, didn’t you?
To make these, whip up a batch of pizza dough – enough for two crusts – or use store bought pizza dough. Remember you can make your dough in advance and store it loosely covered in the fridge, if needed.
Preheat oven to 425 degrees. Poach a pound of chicken. While chicken poaches, defrost chopped spinach. Be sure to squeeze out all the water from the spinach that you can. Once the chicken finishes cooking, shred and add to a bowl. Add spinach, half a cup of the Bertolli® tomato and basil sauce, and salt and pepper to taste. Mix together.
Roll out pizza dough on a well floured surface. Aim for a rectangle approximately 12×24 inches. Spread 1 1/2 cups Bertolli® tomato and basil sauce over the dough, leaving a half inch border on one long edge. Layer on the chicken filling, and top with the mozzarella and Parmesan cheeses.
Carefully roll up the dough into a long log, seam side down. Use a serrated knife to cut this into twelve even pieces.
I find it easiest to cut the log in half, then in half again. Each quarter slices into three pieces. For me, that’s easier to ensure I have even size pieces than trying to cut from one end to the other.
Lift each pizza roll up piece and place it in a lightly greased glass 9×13 baking dish. Make sure the end pieces go with the end side down.
Place in your 425 degree oven and bake for 20-25 minutes until the cheese is bubbly and rolls are cooked through. Let cool 2-3 minutes, then serve. Store leftovers in a Rubbermaid® Brilliance™ container in the fridge for up to three days.
Have you ever had pizza rolls? How would you customize them to suit your tastes?
These delicious pizza rolls turn pizza night on its head. This cheesy chicken dinner is kid friendly and a great way to make homemade pizza for a crowd with less effort and time. Feel free to customize with your favorite toppings for a brand new family tradition!
- Pizza dough, enough for two crusts
- 1 lb chicken, poached and shredded
- 3/4 c frozen chopped spinach, thawed
- 2 c Bertolli® tomato and basil sauce, divided
- salt and pepper, to taste
- 2 c mozzarella cheese
- 1/4 c Parmesan cheese
- Preheat oven to 425 degrees.
- Poach chicken and shred. Squeeze all excess water from spinach. Add chicken, spinach, 1/2 cup tomato sauce, and salt and pepper to bowl. Stir to combine.
- Roll pizza dough on well floured surface to 12x24 inch rectangle. Layer remaining sauce over dough, leaving a half inch border along one long edge.
- Add chicken filling over sauce, then layer cheeses over this. Carefully roll dough into a log, leaving seal side down. Use a serrated knife to cut into 12 equal pieces. Add each piece to lightly greased 9x13 glass baking dish.
- Bake in 425 degree oven 20-25 minutes. Let cool 3 minutes, then serve.