Easy Caramelized Onion Spinach Pizza Rolls

I make these pizza rolls when the week is wobbling and dinner needs to be comforting, portable, and slightly indulgent — think melty cheese, sweet caramelized onions, and a sneaky handful of spinach wrapped up in pillowy dough. They’re not fussy, they travel well, and everyone argues over who gets the extra garlicky pan scrap. Try them when you want something cozy that feels homemade without ten steps.

My tiny household looooooves these. My husband will literally take one into the shower when he’s running late (I am not kidding). They became our weekend lunch obsession after a stubborn grocery run left us with too many onions and one sad bag of spinach. Now they show up at movie nights, on picnic days, and as the quick answer to “what’s for dinner?” when I have zero patience. The kids give them two thumbs up if there’s a puddle of warm marinara for dunking.

Kitchen Talk

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These rolls are gloriously forgiving. I’ve caramelized onions low and slow until they were jammy, and I’ve also pan-rushed them with a splash of balsamic when I was impatient—both worked, but the slow ones sing. Once, I forgot to squeeze the spinach and ended up with juicy rolls; they still tasted fine but were a little sad on the outside. Lesson learned: wring the greens or you’ll get soggy edges. Also, if you like crispier bottoms, don’t be afraid to bake a touch longer; they hold up.

Shopping Tips

– Vegetables: Choose a large sweet onion if you can—Vidalia or Walla Walla are forgiving and caramelize beautifully.
– Greens: Baby spinach works great; buy it fresh and give it a good rinse and squeeze to avoid watery filling.
– Cheese: Mozzarella is the star for melt, but a pinch of grated Parmesan or Pecorino adds a salty lift.
– Grains/Pasta: If using store-bought dough, check the label for “ready to bake” vs raw refrigerated dough so you know whether to let it rest.
– Fats & Oils: Use a decent olive oil for sautéing the onions and garlic; it really helps the flavor develop.
– Spices: Dried oregano or red pepper flakes are cheap pantry boosts—buy a jar you actually like.

Prep Ahead Ideas

– Caramelize the onions a day ahead and keep them in an airtight container; they’ll be even tastier the next day.
– Wash and squeeze the spinach, then store it in a paper towel–lined container so it’s ready to fold into the cheese.
– Assemble the rolls and freeze them unbaked on a tray, then transfer to a bag for quick future baking; bake straight from frozen or thaw in the fridge overnight.

✔Time-Saving Tricks

– Use pre-made pizza dough or crescent roll dough when time is tight—no shame in shortcuts.
– Sauté onions in a wide pan to speed up caramelization versus a tiny crowded skillet.
– Keep a jar of good-quality marinara in the fridge for dunking so you don’t have to make sauce every time.
– If you’re in a rush, blanch frozen spinach briefly and squeeze it dry to skip baby spinach prep.

✔Common Mistakes

– Overcrowding the pan for the onions: I did this once and ended up steaming instead of browning; give them space and they’ll sweeten up.
– Not squeezing the spinach: I learned this the hard way—soggy rolls are a thing. Fix by draining and pressing greens well.
– Skimping on salt: Cheese and onions need seasoning; taste as you go or the final rolls can be flat.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Warm marinara or pesto for dunking.
– Roasted seasonal veggies or a crisp slaw for extra veggies on the side.

✔Tips & Mistakes

– Use a roomy pan for onions so they brown instead of steaming.
– Salt onions early to coax out moisture and speed caramelization.
– Don’t overfill the dough; a little gap at the seam avoids explosions.
– If the tops brown too fast, tent with foil and finish baking.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for a few days. They reheat nicely in a toaster oven or regular oven to crisp the outside; microwave is fine for emergency reheats but expect softer texture. Cold? Totally edible for breakfast—cheesy, slightly chewy, and weirdly satisfying with coffee. For longer storage, freeze unbaked rolls on a tray, then bag them; bake from frozen or thaw overnight.

✔Variations and Substitutions

Swap cheeses based on what’s in the fridge: fontina or gouda add a smoky note, feta or goat cheese add tang. No spinach? Use arugula (add it at the end) or kale (massage it first). Want vegan? Use dairy-free cheese and olive oil in place of butter. Short on time? Store-bought dough is your friend; out of onions, try caramelized shallots or thinly sliced pre-roasted peppers.

Frequently Asked Questions

Easy Caramelized Onion Spinach Pizza Rolls

Fluffy pizza roll-ups loaded with sweet caramelized onions, garlicky spinach, and melty cheese. Perfect for a cozy snack or shareable appetizer.

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Prep Time: 17 minutes minutes

Cook Time: 48 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp olive oil divided
• ▢ 0.5 tbsp unsalted butter
• ▢ 4 cup yellow onions, thinly sliced
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp granulated sugar
• ▢ 1 tsp balsamic vinegar optional
• ▢ 4 cup fresh spinach, chopped
• ▢ 1 tbsp minced garlic
• ▢ 0.25 tsp crushed red pepper flakes
• ▢ 2 tbsp all-purpose flour for dusting
• ▢ 1 lb refrigerated pizza dough
• ▢ 1 tsp Italian seasoning
• ▢ 2 cup low-moisture mozzarella, shredded
• ▢ 0.5 cup grated Parmesan
• ▢ 1 cup marinara sauce for serving

Instructions

Preparation Steps

• Warm 1 tbsp oil and the butter in a large skillet over medium-low heat.
• Add onions, salt, and sugar. Cook, stirring often, until deep golden, 22–28 minutes.
• Splash in balsamic. Stir to deglaze, then scrape onions to a plate to cool slightly.
• Add remaining 0.5 tbsp oil to the skillet. Sauté garlic and red pepper 30 seconds.
• Wilt spinach in the pan, 2–3 minutes. Transfer to a bowl and let cool briefly.
• Heat oven to 400°F. Line a sheet pan with parchment and lightly oil it.
• Dust counter with flour. Roll dough into a roughly 12x16-inch rectangle.
• Brush dough lightly with any onion pan juices. Sprinkle evenly with Italian seasoning.
• Scatter mozzarella over dough. Top with onions, then spinach. Sprinkle Parmesan.
• Leave a 1-inch bare edge on one long side. Roll up tightly from the opposite side.
• Pinch seam to seal. Chill the log 10 minutes in the freezer for cleaner slices.
• Slice into 12 pieces. Arrange cut side up on the prepared pan, spaced slightly.
• Bake until puffed and golden, 18–22 minutes. Cool 5 minutes on the pan.
• Warm marinara in a small saucepan. Serve rolls hot with sauce for dipping.

Notes

Swap in crumbled feta for part of the mozzarella, or add a handful of sliced olives. To make ahead, assemble and slice, then refrigerate on a tray up to 12 hours; bake straight from cold, adding 2–3 minutes. Leftovers reheat well at 350°F for 8–10 minutes, or freeze up to 1 month.

This recipe is an original creation inspired by classic Easy Caramelized Onion Spinach Pizza Rolls flavors. All ingredient ratios and instructions are independently developed.