Crispy Mushroom Pizza Rolls with Warm Basil Marinara

Make it

Instructions

1. 01

   Heat the oven and prepare the baking sheet

   Set a rack in the middle of the oven and heat to 425°F (220°C). Line a rimmed baking sheet with parchment paper rated for at least 425°F, keeping the paper within the edges of the pan. Set out a large skillet, a mixing bowl, and a pastry brush. | Why: A hot oven and a lined sheet help the rolls brown and release cleanly.

2. 02

   Clean and cut the vegetables

   Wipe 8 oz cremini mushrooms clean with a damp towel and finely chop them. Wash and dry 1 red bell pepper, remove its stem and seeds, and finely dice it. | Why: Small, dry pieces cook quickly and stay inside the rolls.

3. 03

   Cook a dry, savory filling

   Heat 1 tbsp olive oil in the large skillet over medium-high heat until shimmering. Add the chopped vegetables and cook, stirring occasionally, for 8–10 minutes, until the mushrooms are browned and no liquid pools in the skillet. Stir in 1/2 tsp kosher salt, 1 tsp dried oregano, and 1/2 tsp garlic powder; cook 30 seconds more. Transfer the filling to the mixing bowl and let it cool for 5 minutes, until warm rather than steaming. Turn off the burner. | Why: Cooking off moisture keeps the tortillas crisp, while cooling protects the cheese from melting before assembly.

4. 04

   Fill and roll the tortillas

   Stir 1 1/2 cups shredded low-moisture mozzarella and 1/3 cup marinara sauce into the warm mushroom filling. Lay out 8 small flour tortillas (about 6 inches each). Divide the filling evenly among them in narrow strips across the centers, leaving the edges clear. Roll each tortilla snugly around its filling, then arrange the rolls seam-side down with space between them on the parchment-lined baking sheet. | Why: Modest amounts of sauce and snug rolls hold the filling together without making the tortillas soggy.

5. 05

   Brush and bake until crisp

   Brush the tops and sides of the rolls with 1 tbsp olive oil. Bake on the prepared, parchment-lined baking sheet in the 425°F (220°C) oven for 12–15 minutes, until the tortillas are golden and crisp and the cheese is bubbling at the ends. Remove the sheet from the oven and let the rolls stand for 3 minutes. | Why: A light coating of oil promotes even browning; a short rest helps the hot filling settle.

6. 06

   Warm the dip and serve

   While the rolls bake, wash and dry 2 tbsp fresh basil leaves, then finely chop them. Warm 1/2 cup marinara sauce in a small microwave-safe bowl in 20-second bursts for about 40–60 seconds, stirring between bursts, until hot. Stir in the basil. Serve 2 rolls per person with the warm sauce for dipping. | Why: Fresh basil brightens the warm tomato dip and balances the rich, cheesy filling.