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Pizza Rolls
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Vegan Pizza Rolls

Tasty vegan pizza rolls to tear and share with family and friends. Tomatoes, olives, basil and vegan cheese all nestle on a bed of oregano and garlic pepper dough, rolled up and baked to make a perfect pizza pie!
Course Lunch, Party Food, Snack
Cuisine American, Italian
Keyword pizza, pizza dough, pizza rolls, vegan pizza
Prep Time 30 minutes
Cook Time 20 minutes
Rising and Resting Time 2 hours
Total Time 2 hours 50 minutes
Servings 6 people
Calories 406kcal

Equipment

  • Two 20cm (8 inch) pie tins
  • rolling pin

Ingredients

For the Pizza Dough (Optional - Feel Free to Use Ready Made!)

  • 250 g plain flour
  • 250 g strong white bread flour
  • 1 tsp salt
  • 1 tsp fast action yeast
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp garlic pepper
  • 325 ml warm water

For the Pizza Rolls Topping

  • 750 mls tomato and basil pasta sauce
  • 20 kalamata olives, sliced
  • 2 handfuls fresh basil leaves
  • 50 g vegan cheese, grated
  • freshly ground black pepper, to taste

Instructions

Make the Pizza Dough

  • Combine the flours, yeast, salt, oregano and garlic pepper in the bowl of a stand mixer fitted with a dough hook.
  • Add the oil and warm water (not hot).
  • Mix your dough on low speed for 10 minutes until smooth and elastic.
  • Turn into a lightly oiled bowl, cover with a tea towel and leave to prove in a warm place for 1-2 hours or until doubled in size.

Make the Sauce

  • Add your pasta sauce to a small pan and simmer for about 15 minutes or until reduced and thickened - no one wants a runny pizza and it makes rolling tricky!

Assemble Your Pizza Rolls

  • Preheat your oven to 200C/390F
  • Lightly grease two 20cm (8") pie tins
  • Knock back your dough (poke it with your fingers), divide it into two equal pieces
  • Roll each piece of dough out to form a rectangle measuring approximately 20cm x 40cm (8" x 16")
  • Share the tomato sauce between the two pizzas and spread evenly on the dough leaving a small margin around the edges
  • Sprinkle with olives, basil and cheese (or your chosen toppings), keeping some to prinkle on top. Add black pepper to taste.
  • Starting with one of the long edges carefully roll the pizzas up, tucking the filling in as you go, to make two long sausages.
  • Leave to rest in the fridge for about 20 minutes.
  • Slice each pizza sausage into 12 pieces.
  • Put one pizza roll in the centre of your pie tins and then nestle the rest in a circle around it with their faces upwards so you can see the rolled fillings .
  • Sprinkle with your leftover toppings and bake in the preheated oven for about 20 minutes or until browning.
  • Serve! If you want to turn it out, put a plate on top and turn your pie dish upside down - the pizza rolls should just slide out onto it.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 406kcal | Carbohydrates: 73g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 1339mg | Potassium: 530mg | Fiber: 6g | Sugar: 6g | Vitamin A: 643IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 4mg