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Vegan Pizza Rolls Recipe

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3.9 from 71 reviews

These Vegan Pizza Rolls are a delicious and easy-to-make snack or appetizer featuring homemade or store-bought pizza dough filled with a flavorful mix of tomato sauce, Italian herbs, vegan cheese, and fresh vegetables. Perfectly baked to golden-brown perfection, they offer a plant-based twist on classic pizza flavors, versatile for any occasion.

Ingredients

Pizza Dough

  • 2 cups (250g) all-purpose plain flour or bread flour, plus more for dusting
  • ⅔ cup (160g) warm water
  • 2 ½ teaspoons instant dry yeast
  • 2 tablespoons extra virgin olive oil (or substitute with more water)
  • 1 teaspoon sugar (optional, helps dough rise quicker)
  • ½ teaspoon salt

Toppings

  • ⅓ cup (75g) tomato pizza sauce
  • 1 tablespoon dried mixed Italian herbs
  • 1 cup (115g) vegan mozzarella-style cheese (optional)
  • ½ cup (60g) red capsicum (bell pepper), finely chopped
  • ½ cup (50g) mushrooms, finely chopped
  • ½ cup (15g) baby spinach leaves, finely chopped
  • ¼ cup (30g) sun-dried tomatoes, finely chopped

Herb Oil (Optional)

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried mixed Italian herbs

Instructions

  1. Prepare the pizza dough: Add all dough ingredients to a stand mixer with dough hook or a mixing bowl. Knead for 5-10 minutes until smooth and slightly tacky but not sticky. If mixing by hand, knead on a floured surface. Adjust flour or water as needed. Place dough in a clean bowl, cover with a tea towel, and let rise in a warm place for 30 minutes to 1 hour until doubled in size.
  2. Assemble the vegan pizza rolls: Line a baking tray with parchment paper or grease a muffin pan or casserole dish. Roll out the dough on a floured surface into a rectangle about 35 x 25 cm (14 x 10 inches). Spread tomato pizza sauce evenly over the dough and sprinkle dried Italian herbs on top.
  3. Add toppings: Scatter the finely chopped red capsicum, mushrooms, baby spinach, sun-dried tomatoes, and vegan mozzarella-style cheese evenly over the sauce. The order does not matter.
  4. Roll and cut the dough: Starting from the long side, tightly roll the dough into a tube. Use a sharp knife or unflavored dental floss to cut into 12 or more equal pieces. If the dough is too soft to cut, chill in the fridge for 30 minutes.
  5. Prepare for baking: Arrange the pizza rolls on the lined baking tray. Cover with a tea towel and set aside while preheating the oven to 205°C (400°F).
  6. Prepare herb oil (optional): Combine olive oil and dried Italian herbs in a small bowl. Brush some herb oil over the top of each pizza roll using a pastry brush. Reserve remaining oil for later.
  7. Bake the pizza rolls: Bake the rolls in the preheated oven for 15-20 minutes until golden brown. For bite-sized rolls, bake 12-15 minutes. Remove from oven and let cool for 5 minutes.
  8. Serve: If desired, brush with more herb oil. Serve warm or at room temperature with your favorite dipping sauce. Enjoy!

Notes

  • Note 1: Different types of yeast may require adjustments in water temperature or rising time.
  • Note 2: Vegetable toppings can be substituted with any preferred veggies like zucchini or olives.
  • Note 3: Tomato sauce can be replaced with marinara sauce or homemade pizza sauce for varied flavors.
  • Note 4: Italian herbs can be substituted with dried oregano, basil, or thyme.
  • Leftover pizza rolls can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 1 month.

Find it online: https://flavorspath.com/vegan-pizza-rolls-recipe/