Grilled pizza roll salad!
This is SUCH a fun recipe.
Have you seen my pizza roll salad? I am obsessed with it. I eat it a lot, I make different versions a lot, Preston requests it a lot. We just love it. Such a fun salad, a great way to get a serious helping of fresh greens and veggies but that’s also comfort food!
I had this recipe on my list to try last summer when my barbecue was brand new and I made an unreasonably gigantic list of grilled recipes to try. I wondered what I could do on the grill to incorporate into a pizza roll salad…. I could grill ALL the things! Grilled romaine is awesome. Grilled pizza fillings would probably be awesome to throw on top of grilled romaine. Grilled crescent rolls? Worth a shot.
I almost didn’t get to it this summer either, but I squeezed it in and it turned out SO well.
I totally forgot to buy a head of romaine for the recipe (sad face) but fortunately I know how that goes and it works. The crescent rolls were the serious mystery factor, and they actually went crazy well. I put the rolls on this little bbq dish I have with holes in the bottom.
So here’s my grilled pizza roll salad recipe, but my favorite thing about this salad is that you can make it however you want. Add your favorite pizza toppings, put more fillings into the rolls themselves, switch up the dressing. It’s so easy, but ALWAYS mouth-wateringly good.
- 2 heads romaine
- 1 tube crescent rolls
- 2 T marinara sauce
- 1/2 C marinated artichoke hearts
- 1 shallot, minced
- 1 bell pepper, chopped
- 1/4 C kalamata olives, sliced
- 1/4 C sun dried tomatoes
- 2 T olive oil
- 2 T balsamic vinegar
- Pop open that crescent roll container and take the rolls out - try to keep them in one sheet as best as you can. The rolls will be perforated into 8 triangles, but you want to seal those diagonal perforations up again to make 4 rectangles. Once you do that, take each of the 4 rectangles, spread a little marinara on it, leaving a little border. Place them on sprayed grill pan, or just folded up aluminum foil. Cook on the lowest heat your grill has with the lid closed for about 12-15 minutes.
- Toss all the veggies and other toppings with some oil (and seasoning if you want to add some) and lay them on a grill sheet too. I cooked mine on the opposite burner from the crescent rolls so they could be at a higher heat.
- Slice the romaine down length-wise, and brush cut side with a little oil (or spray with cooking spray.) Place cut side down on the grill just for a couple minutes. Chop it up when you're done.
- To make the dressing, just mix the balsamic vinegar and oil together.
- When the crescent rolls are done and have cooled enough to touch them, slice them up, and pile them and the rest of the ingredients on your bed of greens!