Cheesy pizza roll
whole wheat pizza dough
12 oz, refrigerated
WW Light part-skim mozzarella string cheese
no -salt-added canned tomato sauce
20 tsp, (2 tsp per roll)
6 oz, florets
- Preheat oven to 450°F. Bring the pizza dough to room temperature. Coat a large baking sheet with non-stick cooking spray.
- Halve each string cheese crosswise to make 10 pieces and set aside. Cut the pizza dough into 10 equal sized balls and roll out to form an approx. 5x3-inch rectangle. Spread 2 teaspoons of tomato sauce on each piece of dough, leaving an ½-inch edge. Sprinkle the sauce with dried basil and place the halved string cheese along with a few small broccoli florets near the edge. Roll the dough and press the outside edge to seal. Repeat to form 10 rolls total.
- Place the rolls, sealed edge-side down on the baking sheet. Brush rolls evenly with olive oil. Bake 16 minutes or until golden brown. Cool 5-10 minutes before eating.