For the sauce-
1/4 cup – spinach
1/2 medium – bell pepper, green
1/4 cup, pieces or slices – mushrooms, white
1/2 medium – onion
1 medium – tomato, red
1 medium – carrot
1 medium – zucchini
1 cup – spaghetti or marinara sauce
For the crust-
1 cup – flour, whole wheat
1 cup – flour, all-purpose
2 1/4 teaspoon – yeast, active dry
1 1/2 teaspoon – sugar
3/4 teaspoon – salt
2/3 cup – water
3 tablespoon – olive oil
1 1/2 cup – mozzarella cheese
Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
Preheat oven to 400 degrees F.
Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.