It always makes me smile how excited people get over food that is, essentially, exactly the same as usual but has been served up in a different shape. My husband is not usually a pizza fan but when I plonked a plate full of vegan pizza rolls in front of him he was all smiles and raring to go!
Pizza rolls start as a flat rectangle of dough. It is covered in fillings, rolled into a long sausage and sliced into pieces. You can fill your pizza with your favourite toppings but bear in mind that you will be rolling it up! Either bake the rolls separately laid out on a baking sheet or nestle them together in a tin to tear and share like I did.
Make it simple with ready made pizza dough or jazz it up with an easy homemade herby crust. Feel free to make your tomato sauce from scratch or open a bottle like I did!
Homemade Pizza Dough or Shop Bought?
The answer is either! Buy two tubes of pizza dough from the chiller section in most supermarkets, crack it open and use it to make your pizza roll ups and I won’t tell a soul! However, if you have a bit more time, my herby homemade pizza dough is super easy to make. It really adds another level of flavour to your pizza cake and you get the smug satisfaction from making something from scratch!
This dough contains 7 simple ingredients and takes minutes to make in a stand mixer. If you want to get your hands in and make it the traditional way you can add your own flavours to your mix and take the flavour of your pizza rolls up another level. Kneading only takes ten minutes and the dough will rise in about an hour and a half in a warm place – as long as you take that into account your pizza pie will be on the table in time for lunch!
Tips and Tricks to Make Pizza Rolls (Scroll down for full recipe)
- Make or unpack your pizza dough and roll it out into two rectangles measuring about 20cm x 40cm (8″ x 16″).
- Spoon your tomato sauce mixture evenly over the dough, leaving a small border for a bit of oozing as you roll it up.
- Cover with your chosen toppings, I used sliced olives, grated vegan cheese and lots of fresh basil leaves.
- Start with one of the long edges and carefully roll your pizza up until you have a long sausage. It will be messy, bits of filling will drop out. There’s no getting around it! Poke them back in and carry on!
- Press the edge of the pizza dough gently to seal all along the length of the sausage and put the whole thing in the fridge to rest a bit and recover for half an hour. Have a cup of tea or a gin and tonic while you wait for the oven to heat up.
- Slicing the pizza sausage will make bits of filling fall out again, shove them back in, it’s nothing to worry about. Just lift each slice carefully into your prepared dish and nestle them in together, they’ll look after each other.
- Serve your pizza rolls up with your favourite sauce and allow the tearing, sharing and dipping to commence.
My hand model was very keen to get started!
Why not push the boat out and have a pizza party? You could have my Apple and Hazelnut Pizza for pudding! Or, if you’re looking for more easy finger food for vegans you might like my Vegan Sausage Rolls or my Vegan Full English Breakfast Muffins. Have a look at my Vegan Pizza Pinterest Board for even more ideas!
Vegan Pizza Rolls
- Two 20cm (8 inch) pie tins
- rolling pin
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
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.
Pin These Vegan Pizza Rolls For Later!