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Broccoli and Cheddar RollupsBroccoli and Cheddar Rollups


Prepared by: Susan Mills-Gray
Nutrition Specialist,
University of Missouri Extension
March 13, 2016


Yield: 4 servings (2 rollups per serving)



  • 6 oz. broccoli crowns, thinly sliced (about 2 cups)
  • 1/2 medium onion, thinly sliced
  • 1/4 cup fresh parsley
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 oz. extra-sharp Cheddar cheese, coarsely grated
  • 1 package refrigerated ready-to-use pizza crust
  • 2 tablespoons Dijon mustard



  1. Heat oven to 425 F. Line a baking sheet with parchment paper or non-stick pan spray.
  2. In a large bowl, combine the broccoli, onion, parsley, 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Fold in the cheese.
  3. Shape the pizza dough into a 14-inch circle, spread with the mustard and cut into 8 triangles.
  4. Divide the broccoli mixture among the triangles (about 1/3 cup per triangle).
  5. Starting at the wide end, roll dough around the filling.
  6. Transfer rollups to the prepared baking sheet, brush with the remaining tablespoon of oil and bake until golden brown, 20 to 22 minutes.


NOTE: Save time and make these ahead. Let the rollups cool, wrap in foil and freeze in a resealable plastic bag up to 1 month. Cook from frozen at 425 degrees F until heated through, 15 minutes.

Nutrition information per serving:

Calories: 534

Fat: 19g

Saturated Fat: 7g

Cholesterol: 45mg

Sodium: 623mg

Protein: 16g

Carbohydrates: 54g

Fiber: 3g



Source: adapted from



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, March 17, 2016