Veggie Packed Pizza Roll



Ingredients

SAUCE:

1/4 cup – spinach

1/2 medium – bell pepper, green

1/4 cup, pieces or slices – mushrooms, white

1/2 medium – onion

1 medium – tomato, red

1 medium – carrot

1 medium – zucchini

1 cup – spaghetti or marinara sauce
CRUST:

1 cup – flour, whole wheat

1 cup – flour, all-purpose

2 1/4 teaspoon – yeast, active dry

1 1/2 teaspoon – sugar

3/4 teaspoon – salt

2/3 cup – water

3 tablespoon – olive oil

1 1/2 cup – mozzarella cheese
Directions

Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.

Preheat oven to 400 degrees F.

Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.

Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.

Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.

Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
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