Saturday, August 18, 2012


hey there!

this is a favorite at our house- easy, pretty healthy, delicious.

happy eating!

spinach roll-up

what you will need:
1. pizza dough...here is a good recipe to make yourself, or you can always pick up a bag from trader joe's...their whole-wheat variety is what we used this time
2. marinara...a great staple recipe to keep handy...i'm forever making marinara and trying out new variations; this is a good thing to have stocked in your freezer
3. one box of frozen chopped spinach, thawed and squeezed out {microwave the spinach to thaw it quicker}
 NOTE: i love veggies, so i try to get them in wherever i can...this time, i had 2 zucchinis in the fridge, so i grated them; on other occasions, we've added sausage or pepperoni...this recipe is very forgiving- try new things, see what you like
4. mozzarella cheese
5. garlic, lots
6. spices, olive oil, etc...

step one: roll out your dough into an oval shape.  try to get it thin, but not so thin that it tears {you will be rolling this later}...add a little flour to your surface to make transferring it easier.

step two: make sure your spinach is pretty dry after being thawed...add about a cup of mozz and a handful of garlic {chopped}, as well as some salt & pepper

ahh marinara...
 step 3: spoon marinara onto your dough, leaving about a one-inch border at the edge of the dough

step 4: my favorite: toppings.  add your spinach/ zukes/ sausage/ anchovies...whatever...add what you like, again keeping that one-inch margin. try not to load up the dough too much however, b/c remember you'll eventually have to roll this on top of itself

ok, the photo below is actually from when we made a sausage roll-up, but it shows how you get the rolling started.  start from one of the wider sides of the oval, you want a long thin roll-up

keep that up, rolling all the way to the end...when you get to the end of the dough, sort of pinch the dough to itself...then make sure the seam is on the bottom and transfer this to a baking sheet.

{TIP: use parchment paper under the dough when rolling- makes transferring it to 
the baking sheet oh so easy}

{don't forget to brush your roll-up with olive oil }

look at that baking beauty...about 350 degrees, for about 20 minutes, but since everyone has a different oven, just keep an eye on it.  you want the outside to be crusty...sometimes it helps to turn it around midway through cooking


this keeps well in the fridge for a day or two, but if you're like us, we don't have too many 
leftovers of this dish (:

let me know how this worked out for you!


  1. What a fun passion to have! Every recipe you've shared on here looks so delicious! It's nice to know I can come back here to get my adventurous cooking side to come out. Trying new things is fun, fun, fun! Great job! And I love the new header picture too. :)

  2. Ah to be able to travel like that! Maybe someday. Probably when I am old and the kids have gone... :)


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