Broccoli Mushroom Cheddar Rolls

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These savory rolls are so simple and genius, I’m a little mad that I didn’t think of the recipe myself. Besides being delicious, they are easy and quick, which makes it the ideal weeknight meal. Fresh pizza dough is such a great thing to have on hand. You can simply make yourself a homemade pizza or freeze it for a rainy day. If I’m going to defrost the dough, I’ll either place in the fridge the night before, or put it on the counter the day of.

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If you’re sick of pizza {yea, not sure how that happens either}, this is a great alternative. I’ve tried it as originally written and then subsequent times, I threw in some finely chopped mushrooms for added veggie power.

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While they’re a little messy to roll up and cut, the final product doesn’t really care how you get there. I personally like to serve this with a little bowl of marinara sauce on the side. It’s also Toddler Approved {who even ate the broccoli!}, especially when you get to dip it. I’m not sure what it is with kids and dipping, but who am I to argue? So get creative and make yourself a tasty weeknight meal!

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Broccoli Mushroom Cheddar Rolls
slightly adapted from Shutterbean

1lb. store bought pizza dough
1 tablespoon olive oil
2 cups broccoli, roughly chopped
5oz mushrooms, finely chopped
a pinch of red pepper flakes
2 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese
salt & fresh cracked pepper
marinara, for serving

Preheat your oven to 400 degrees F.

Line a baking sheet with parchment paper or silicone mat.

Heat up your olive oil in a medium pan over medium heat. Add your garlic, mushrooms and red pepper flakes. Cook the mushrooms until they release their liquid then add the broccoli. Keep sautéing everything until the broccoli is slightly tender approximately 6-8 minutes. Take off the heat and set aside.

Dump your pizza dough on a lightly floured surface. I actually like to do this on the parchment I will be using on my baking sheet so as not to ruin the counter, but it’s up to you. Shape your dough until it’s a rough oval measuring 9 inches x 16 inches. Line it up so that the long edge is closer to you.

Top your dough with the broccoli/mushroom mixture and the cheddar cheese. Carefully take the long edge of the dough and start rolling it away from you. It’s ok if the dough tears a little, when you’re done it will all be sealed up. Once it’s all rolled up, using a sharp knife, cut into 8 pieces. This is where it gets a little dicey, so it’s why I like to do this all on the parchment I’m going to use for my baking sheet. Line all the rolls up so that they’re touching.

Bake in your oven for 20-25 minutes or until golden brown. Let them rest on the sheet for approximately 5 minutes. Serve with a side of marinara

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