Low Sodium Homemade Pizza Rolls
Satisfy your pizza cravings with these Low Sodium Homemade Pizza Rolls—a healthier twist on a classic snack! Made with whole wheat flour and filled with a flavorful combination of low sodium tomato sauce, fresh basil, and gooey low sodium mozzarella cheese, these bite-sized delights are perfect for anyone looking to enjoy the taste of pizza without the excess salt. The dough is easy to prepare, requiring just a few simple ingredients and minimal kneading, and the rolls bake to golden perfection in under 15 minutes. Seasoned with black pepper, garlic powder, and oregano, each roll is bursting with Italian-inspired flavor. Ideal as a heart-healthy appetizer, lunchbox treat, or after-school snack, these pizza rolls are sure to become a family favorite. Easy, delicious, and guilt-free—what’s not to love?
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 0.75 cups Warm water
- 2 tablespoons Olive oil
- 0.5 cup Low sodium tomato sauce
- 10 pieces Fresh basil leaves
- 1 cup Low sodium mozzarella cheese
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Oregano
Instructions
In a large mixing bowl, combine the whole wheat flour and sugar.
In a separate bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 30 minutes or until doubled in size.
Preheat the oven to 425°F (220°C).
Punch down the dough and roll it out on a floured surface to approximately a 12x12 inch square.
Spread the low sodium tomato sauce over the dough, leaving about an inch from the edges.
Sprinkle the low sodium mozzarella cheese evenly over the sauce.
Distribute fresh basil leaves across the surface, then add black pepper, garlic powder, and oregano.
Starting from one side, roll the dough tightly into a log.
Use a sharp knife to cut the log into 1-inch slices.
Place the slices onto a baking sheet lined with parchment paper, spacing them evenly.
Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and the cheese is bubbling.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 11.2 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1844 mg | 142% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
