Pesto Rosso Pizza Rolls

Pizza rolls are a family-favorite, grabbing the attention of kids in the frozen aisle. Full of preservatives, refined carbohydrates and unhealthy fats, pizza rolls aren’t known for their health benefits. Try this healthier version, using wonton wrappers as the pizza roll vessel.

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  • 1 7-8.5 ounce jar sun dried tomatoes in oil
  • 1 cup basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Wonton wrappers

Pesto Ross Pizza Rolls

Pesto Rosso Pizza Rolls

1. Combine sundried tomatoes packed in oil, basil leaves, parmesan, pine nuts, garlic and lemon juice in a food processor. Slowly drizzle in the olive oil. Season with salt and pepper to taste.

2. Spray a baking sheet with cooking spray. Arrange three wonton wrappers along the bottom edge of the sheet. Spoon about 1 tablespoon of filling into the middle of each wrapper.

3. Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal.

4. Continue until baking sheet is filled with pizza rolls (spaced about 1″ apart). Spray tops with cooking spray and bake in preheated oven for 12-15 minutes, or until rolls are golden and crispy.

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