Enjoy this fun recipe idea from our guest blogger, Registered Dietitian Sarah Remmer. Pizza is one of our favourite meals to make—the kids love it because it’s fun to eat, not to mention delicious, and I love it for the same reasons, but more-so because it’s easy to throw together at the last minute. I try to make pizza dough in bulk from scratch, which is easier than you think (this recipe is my favourite) and freeze the extras for busy nights. My four-year-old son, and even my two-year-old daughter, are getting old enough now that they can help by adding the sauce (I often get them to “paint” it on with a cooking brush) and adding their favourite toppings. I find that they are much more likely to eat the toppings off the pizza if they get to choose them and put them on by themselves—much like any other meal that they have a hand in making. There’s nothing worse than making a pizza from scratch, loaded with healthy toppings, only for your kids to remove them and only eat the crust—trust me, I’ve been there.

Because it’s summertime, we’ve been barbecuing our pizzas instead of using the oven for dinner, which gives it a crispy smoky flavour (and I love the grill marks), however we can only fit one pizza on the grill at a time, so we rarely have leftovers. That’s why I absolutely love this muffin-tin pizza roll recipe—it makes great leftovers that I can reheat for lunches and snacks in a pinch and are easy to pack in a cooler and bring with us to the lake nearby. These pizza rolls are easy to make, filling, nutritious and just as fun (or more) to eat as regular pizza. I usually puree the veggies right into the sauce like the recipe says, but if you chop them finely enough, you don’t have to.



Muffin-Tin Pizza Rolls
Prep Time
90 minutes
Cook Time
10 minutes
12 rolls


Whole Wheat Pizza Dough

1/2 cup (125 ml) warmed milk
1/2 cup (125 ml) warm water
1/2 tsp (2 ml) sugar, approximately
1 tbsp (15 ml) active dry yeast
2 cups (500 ml) whole wheat flour


2 tsp (30 ml) butter
1 clove minced garlic
2 cups (500 ml) chopped, sautéed veggies of choice (peppers and mushrooms and spinach and etc.)
1 jar (approx. 640 ml) favourite marinara sauce
1/2 cup (125 ml) chopped deli or leftover meat (chicken and beef and ham and etc.)
1 1/2-2 cups (375-500 ml) mozzarella cheese, grated


  1. Preheat oven to 400 degrees F and grease a 12 cup muffin tin with a little bit of melted butter.
  2. Place milk and water in large bowl; add sugar and stir to dissolve. Sprinkle yeast over top and let stand for about 10 minutes or until frothy.
  3. Stir in 1¾ cups (375 ml) of the flour until ragged dough forms. Scrape dough onto lightly floured surface and knead dough, adding as much of the remaining flour as necessary to form a soft, slightly sticky dough, about ¼ cup (60 ml).
  4. Place in a greased bowl and cover. Let stand for 1 hour or until doubled in bulk.
  5. Over medium heat, melt butter in a pan and sauté chopped veggies and garlic until soft and aromatic but still bright in colour.
  6. Over low heat, add jar of marinara sauce to a saucepan and stir. Add sautéed veggies to sauce, stir and then either blend with an immersion hand blender right in the pot (like I did), or transfer to a blender and blend until veggies are incorporated smoothly into sauce.
  7. Punch down and roll out risen pizza dough on lightly floured surface into a rectangle shape (approximately a 14-inch [36 cm] square).
  8. Spread a generous layer of sauce evenly over dough (you’ll have extra), top with meat and then with cheese.
  9. Carefully roll the pizza dough into a cylinder and gently, with a serrated knife, cut into 12 pizza “rolls”.
  10. Place into greased muffin tin and bake at 400 degrees F for 10-12 minutes, until lightly golden on top.
  11. Allow to cool and then enjoy alongside your favourite raw veggies and dip! You can freeze leftovers in freezer-safe bags or containers.