Spinach and cheese pizza rolls

Ingredients

Buy

• 1 cup baby spinach , roughly cut or chopped
• 13-16 ounces pizza dough
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

On Hand

• salt
• black pepper

Instructions

• Leave out pizza dough for 30 minutes to come to room temperature.
• Preheat the oven to 400° F and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.
• Use your hands to stretch the dough into an 11×16-inch rectangle on a piece of parchment paper. (This helps prevent the dough from sticking to the counter. If it's hard to stretch, let it rest for 5 minutes and try again. Sometimes the gluten needs to rest.)
• Spread pizza sauce over the dough to cover, then sprinkle on the spinach , mozzarella , and parmesan. Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it's okay! Use the parchment paper to help you roll.)
• Use a serrated knife to cut into 12 even slices. I start in the center, then make a cut in the center of each piece, and then finish slicing to get the most even results.
• The slices will look too big, but be fine once you put them in the muffin tin.
• Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.
• Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve. (You may need to use a a knife around the edges of the pan if the cheese spilled over.)

Freezer

• Store in an airtight container for up to 3 days in the fridge or in a zip-lock freezer bag with as much air removed as possible in the freezer for up to 3 months.
• To serve from frozen, place on a plate and microwave for 30-60 seconds or until warm.