RecipePull-Apart Veggie Rolls

Nutrition Facts
Amount per Serving
  • Calories: 170
  • Protein: 10 g
  • Total Fat: 3 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 6 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 400 mg

These tasty treats are fun to make and even more fun to eat. Enlist the kids’ help—they’ll definitely get a kick out of this recipe. Feel free to use whatever veggies you have on hand; you can swap in tomatoes, green beans, corn…or whatever else is leftover in your fridge or pantry. It’s a great afternoon snack or side dish where you can serve it like a veggie sampler; let each member choose their favorite roll.

  • Prep time
  • Total Time
This recipe makes 8 rolls

• 2 cups white whole wheat flour (plus more for kneading)
• 1 tablespoon chia seeds
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoons kosher salt
• 2 cups nonfat Greek yogurt

• 2 to 3 tablespoons butter, melted
• ½ cup finely diced red onion
• ½ cup finely diced bell peppers (red, yellow or orange)
• ½ cup finely diced
• ½ cup finely diced carrots


Preheat oven to 350˚.

Coat an 8-inch round cake pan with nonstick oil spray.  Line the bottom of the pan with parchment paper and set aside.

Cut 2 pieces of parchment, at least 10 inches x 15 inches (larger is ok). Set aside. 

In a large bowl, stir together the flour, chia, baking powder, baking soda and salt. Add the yogurt and mix until all the flour is incorporated into a dry batter. Scrape out onto the counter and knead until dry and elastic, adding more flour as needed. It can take up to ½ cup. This will take a few minutes.

Place parchment down on counter and dust with a little flour. Pat the dough and roughly shape into a rectangle. Place on the parchment, lightly dust the top with flour, and place the second piece of parchment on top. With a rolling pin, roll the dough between the parchment papers into a 10-inch x 15-inch rectangle. Remove the top parchment paper and discard. Using a large knife, score the dough along the short dimension, into 4 equal strips. Then, score each strip diagonally. With a pastry brush, brush each triangle with melted butter.

Spread out the vegetables in each section, to the edge, then place the top parchment paper back over the top. Lightly roll or press down on the vegetables to ensure they stick into the dough. Remove the top parchment paper and starting at the fat side, make a tight spiral, rolling the veggies inside. Keep one edge lined up as you roll, so that when turned up on one end, you have a flat side to stand it on. Continue with all strips.

Place all 8 roll-ups, standing on their sides with points facing up, into the 8-inch cake pan. Brush the tops with the rest of the butter.

Bake 45 to 50 minutes, until puffed and golden brown.

Or, you can try this easier version: Follow all steps through kneading and cutting the dough into 8 equal pieces. Then, brush the top side of each “roll” with melted butter, and dip the buttered edge into 1 of the chopped veggies (each roll gets topped with one vegetable). Place all 8 rolls nestled in the cake pan with the veggie side facing up, allowing for equal spacing between each. Drizzle the remaining butter over the tops and bake at 350˚ for 45 to 50 minutes, until puffed and golden.

For my twisted fun, try whipping up my Jumbo Soft Pretzels.