Easy muffin tin pizza whirl rolls made with pizza base mix - great for freezing for kids school lunch boxes - Eats Amazing UK
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Muffin Tin Pizza Whirl Rolls

Easy muffin tin pizza whirl rolls made with pizza base mix - great for freezing for kids school lunch boxes.
Prep Time15 mins
Cook Time20 mins
Course: Lunch
Cuisine: American, British, Vegetarian
Servings: 16 Rolls
Author: Grace Hall


  • 2 x 145g packs pizza mix
  • 2 tbs tomato puree
  • 1 tsp mixed herbs
  • 100 g roasted red peppers (from a jar)
  • 1/2 medium courgette/zucchini (approx. 100g)
  • 150 g grated pizza cheese*


  • Preheat your oven to 180°C (gas mark 4/350°F). Spray or brush a couple of muffin tins lightly with oil.
  • Pour the two pizza mix packets into a large bowl and follow the instructions on the back of the pack to make the dough.
  • Knead well for 5 minutes, then roll the dough out on a floured surface to form a large rectangle.
  • Measure out the tomato puree into a small bowl, then add a dash of cold water and the mixed herbs. Stir to combine, then dollop all of it onto the rectangle of dough and spread right to the edges with the back of the spoon.
  • Drain and finely chop the red peppers, then sprinkle evenly on top of the tomato puree mixture.
  • Wash and grate the courgette, then sprinkle evenly over the whole sheet of dough.
  • Sprinkle the grated cheese over the top, again making sure it evenly covers the whole sheet of dough, right to the edges.
  • Starting at one of the long edges, roll the sheet of dough up in a spiral, taking care to keep all the topping tucked into it as you roll. Gently press in the edges along the length of the roll to seal.
  • Using the sharpest knife you have, cut the roll into 16 equal pieces, taking care not to squash it too much as you do so.
  • Place one spiral of dough into each hole in the muffin tins.
  • Place the muffin tins in the preheated oven and cook for 20-25 minutes until cooked through and golden. Check on them after 15 minutes and turn the tray around in the oven to cook them evenly if necessary, and do keep an eye on them as they can easily burn if left unattended.
  • Once your rolls are cooked though, remove from the oven and leave to cool for a minute or two. As soon as they have cooled down enough to handle, remove from the muffin tin and cool on a wire rack. It's really important that you don't leave them to cool in the muffin tin for too long or they might go a little soggy on the bottom.
  • Serve warm, or leave to cool completely then freeze in a single layer to use later. Once frozen through, place them in a freezer bag, removing as much air as possible to prevent freezer burn. Rolls can be removed from the freezer the night before you need them and left out to defrost overnight.  If eating at home, you can reheat the rolls in the oven for a few minutes to serve them warm if wanted.


NOTES: Feel free to swap or add in any extra toppings, we sometimes add ham, pepperoni, sweetcorn, spring onion or a few chopped cherry tomatoes to ours. *I bought pizza cheese in our local supermarket, it's just a mixture of ready grated cheddar and mozzarella. You can substitute with just cheddar or just mozzarella if preferred.