This time at the library, I found loads of books on sale and I was excited to see magazines like Vegetarian Cooking, Parents,Midwest Living etc om sale. I was browsing through one of them when my eyes fell on the Twirly Whirly Pizza in the Parent Magazine. I had also seen it in Madhuram`s page here.
Today was a lazy Saturday and I wanted to cook a light filling italian dinner for my family. I remembered the Pizza Rolls and the asparagus I had bought at the produce section yesterday. Another all time favourite of mine is zucchini which is a versatile vegetable. I made the following:
2. Swirly Stuffed Pizza Rolls.
3. Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.
This is the recipe for the antipasti – Swirly Stuffed Pizza Rolls.
INGREDIENTS:
Store bought Pizza Dough bought to room temperature.
Store Bought Marinara Sauce ( I used Napa Valley Bistro`s Porcini & Portabella Mushrooms).
10 fresh baby spinach leaves.
Thinly sliced Mushrooms Pieces.
A drizzle of dried oregano.
A drizzle of dried basil.
Salt and black pepper to sprinkle.
PREPARATION:
- Unroll the pizza dough and spread the marinara sauce on the top.
- Sprinkle the sliced mushrooms and then the spinach leaves above the sauce.
- Add a drizzle of basil, oregano, salt and black pepper.
- Preheat the oven to 400F and grease the base of a oven proof tray.
- Roll the pizza dough and slice to make 6-8 rolls.
- Bake for 20-22 minutes until the rolls turn golden.
- Serve with a side of Marinara Sauce ,Tomato Dip, or Creamy Basil Pesto Dip.
Sending this entry to Vaishali`s It`s a Vegan World – Italian and to Rachna`s Healthy Bites.
Anubhavati -Tastes from my kitchen 
nice post the event…
Droooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooling
Pizza rolls looks delicious… Nice way to use the pizza dough.
It looks sooooo yummy. Can’t wait try
Nice idea to leave out the cheese. These days I’m also not including cheese in my pizzas.