Vegetable Stuffed Pizza Twists
Easy to make and fun to eat, vegetable stuffed pizza twists are made by wrapping pizza dough around a savory cheese and vegetable filling and then baking until golden brown! Ready in less than 30 minutes, this simple take on a classic pizza is great for a snack, appetizer or light meal with a side of marinara dipping sauce!
Cheesy and full of garden vegetables, these veggie stuffed pizza twists are perfect for an easy lunch, dinner or even an afternoon snack! They are simple to make with any of your favorite toppings and then they bake up golden brown just begging to be dipped in sauce.
You really can’t go wrong with pizza! From the gooey cheese to the soft crispy crust, it’s a favorite whether you make it plain cheese or more gourmet like this sausage and artichoke pizza! This recipe is a fun spin on pizza like my pull apart pizza bread and may remind you a bit of a stuffed breadstick.
I filled my pizza dough twists with fresh garden vegetables, mozzarella cheese and then added another layer of dough before sealing and twisting them into their long shape. A brush of olive oil and plenty of Parmesan cheese on top and you have the best pizza sticks!
Why You’ll Love This Recipe
- Flavorful: If you love pizza flavors, you will love this easy recipe!
Customizable: Use your favorite store bought, homemade or even puff pastry dough then fill them with your favorite pizza toppings, anything from veggies to pepperoni! - Simple and quick: A few fresh ingredients, some pizza dough and these twists are ready in only 30 minutes! So easy even the kids can do it!
- Versatile: These twists can be served as a room temperature snack, packed for school lunches or passed around as finger foods at game day celebrations. It’s a kid-friendly dinner that adults also love!
Ingredients Needed
- Pizza dough: Use store bought pre-made dough or homemade pizza dough.
- Veggie pizza filling: I used mushrooms, bell peppers and seeded, chopped ripe tomatoes.
- Seasonings: Oregano, basil and salt for the best Italian seasoning.
- Olive oil: This is used for brushing the pizza dough and making the filling.
- Mozzarella: Firm mozzarella that is freshly shredded from a block, not fresh mozzarella balls.
- Parmesan cheese: Freshly grated Parmesan cheese for topping the twists of pizza dough with cheesy goodness.
Pizza Topping Variations
- Pepperoni pizza twists: A popular choice! You will need about ¼ cup of pepperoni.
- Leftover veggies: Try some grilled eggplant or grilled zucchini for an elegant take on the twists.
- Cheesy pizza twists: You will need about ¼ cup of tomato sauce plus mozzarella cheese.
- Spinach and cheese: Fresh spinach would add some culinary creativity to these twists!
- Meaty: Use Italian sausage, ground beef or any other protein you would like!
How To Make Vegetable Stuffed Pizza Twists
In a large bowl mix together the mushrooms, peppers, tomatoes, oregano, basil, salt and 3 tablespoons olive oil. Gently mix together. Set aside.
Roll out the pizza dough into 2 rectangles, then cut each rectangle into 2 strips, place two strips on the prepared baking sheet.
Spoon the tomato mixture along the strips, half the mixture on each strip, top with the chopped veggies and mozzarella cheese.
Cover the two strips with the remaining strips. Seal the seams, gently twist, then brush with the olive oil and sprinkle with the Parmesan cheese.
Bake until golden.
Tips For The Best Pizza Twist Recipe
- How to twist: Leaving the strip of dough on the pan, twist the dough starting at the top to the middle then from the bottom to the middle.
- Watery vegetables: If you find that the veggies you are using are making your pizza dough twists too watery just give the veggies a quick saute first.
- Avoid using fresh mozzarella: It has too much moisture and your twists may start to leak! Freshly grated mozzarella works best.
- When sealing: Dip your fingertips in water before sealing the twists together. It not only adds moisture to the dough but helps the dough stick less!
- Pizza dipping sauce: Serve with your favorite dipping sauces like marinara sauce, fresh tomato sauce or even Parmesan cream sauce.
Recipe FAQs
You can assemble the twists ahead of time and keep them in the fridge covered in plastic wrap until you’re ready to bake them. They will keep for up to 24 hours in the fridge.
Sure! Using store bought or homemade puff pastry is a simple way to make these even easier! If you are using frozen puff pastry, defrost the sheets of puff pastry to room temperature for about an hour before making this recipe so the twists are easier to roll and twist.
This recipe makes 2 twists which will serve 6 people. Depending on the filling you use, you can make your twists smaller if needed or double the recipe to make more!
How To Store Leftover Baked Pizza Twists?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat slightly in the microwave or enjoy at room temperature for a tasty snack!
Can I Freeze Pizza Twists?
Yes, cool completely then freeze in a freezer safe bag or container for up to 3 months. Reheat in the oven until warmed through.
More Pizza Recipes
When you are looking for a twist on a regular type of pizza then I hope you try these Stuffed Pizza Twists! Buon Appetito!
Vegetable Stuffed Pizza Twists
Ingredients
- 2 pre-made pizza dough (or homemade)* or 2 rectangle pizza forms
- 1 cup chopped mushrooms
- ½ cup chopped peppers
- 4-5 medium ripe tomatoes seeded and chopped
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon salt
- 3 tablespoons olive oil 45 grams
- 1 cup shredded firm mozzarella
*Homemade pizza dough Best Pizza Dough
EXTRAS
- 1-2 tablespoons extra olive oil for brushing
- ¼-½ cup freshly grated Parmesan cheese (divided)
Instructions
- Pre-heat oven to 450F (250C). Line a baking sheet with parchment paper.
- In a large bowl mix together the mushrooms, peppers, tomatoes, oregano, basil, salt and 3 tablespoons olive oil. Gently mix together. Set aside.
- Roll out the pizza dough into 2 rectangles approximately 4 inches x 10 inches (10×30 cm), then cut each rectangle into 2 strips, place two strips on the prepared baking sheet.
- Spoon the tomato mixture along the strips, half the mixture on each strip (try not to add any liquid), top with the chopped veggies and mozzarella cheese, cover the two strips with the remaining strips.
- With finger tips dipped in water seal the seams, gently twist (easier if you twist starting at the top to the middle then from the bottom to the middle, always leaving the strip on the baking sheet) then brush with the olive oil and sprinkle with the Parmesan cheese. Bake for approximately 12-15 minutes until golden. Let sit a couple of minutes before cutting. Enjoy!
Notes
Nutrition
Updated from May 8, 2015
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I love your recepies. Than you so much. I wouldove to have your book.
Very best wishes
Irena
Hi Irena, thanks so much, so glad you enjoy the recipes. Take care!
Salve Rosemary, I found your site this week while browsing. I find your blogs and recipes interesting, well- described and look forward to making them. My Italian Canadian roots have me adding some
of your recipes to my Italo-Canadese collection of passed-down recipes. Buon Natale.
Hi Teresa, thanks so much, I hope you enjoy the recipes. Buon Natale!
Recipe is missing what you do with the mozzarella?!? Add to veggie mix?!
Hi Amanda, sorry about that, it has been adjusted. Have a great weekend.
Those look wonderful!! I am starving right now — I just had a little ole piece of fish for lunch and a banana — 🙁 . Not that the pictures are enough to make a person drool who has just eaten a full meal. Can’t wait to try this recipe. Grazie Rosemary! Buona festa della Mamma !