Vegan Pizza Rolls Recipe - Vegan Richa (2024)

Published: May 23, 2019 by Richa 31 Comments

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Vegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe

You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly.

You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.

Ingredients used in these Vegan Pizza Rolls and substitutions

The dough for the rolls uses active dry yeast, water, flour and semolina as the main ingredients. Some tomato paste, oregano, garlic and olive oil add flavor which complements the filling. You can use any plain pre-made pizza dough here too.
The filling is mushrooms, onion and garlic, with flavor from oregano, basil, pepper, balsamic vinegar and tomato paste. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough out like cinnamon rolls. Add some vegan cheese and roll.
You can add some cooked lentils, or coarsely chopped walnuts, vegan meats/sausages, chopped olives to the filling for variation.
Oilfree: Saute in broth for the filling. Use warmed creamy non dairy milk instead of oil in the dough.
Gluten-free: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl in the filling lightly into the batter to create rolls like swirls. Top generously with vegan cheese and bake for 15 to 18 mins.

Step Photos

Assemble the dough ingredients. Proof the yeast in half a cup of water and 1 tbsp flour. Mix the tomato paste, herbs, salt in the other half cup water.

Add flour and yeast mixture to the bowl and mix to make a soft, somewhat dough. , cover and let sit to rise.

Assemble the filling ingredients, chop the onion, garlic, mushrooms. I use a small food processor for quick chopping.

Cook the onion and garlic, then add chopped mushrooms and cook until golden, add the herbs, salt, tomato paste and mix to make a cohesive mixture.

Punch the dough down, use some flour to roll the dough out into a 11 by 15 inch rectangle. roll the dough thin enough as it will rise a lot during baking. Spread the now cooled filling evenly keeping about half inch from the edges. Add some vegan cheese shreds. Roll the rectangle tightly and seal the edge. Slice with sharp knife or plain thread. Place in a greased baking dish and add more cheese on top or drizzle some of my vegan mozzarella cream sauce. Bake and enjoy!

How to make these Vegan Pizza Rolls ahead of time

Yes these pizza rolls can be made ahead. Once sliced and placed in baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve.

To store, store refrigerated for upto 5 days and freeze for upto a month.

More Breads and Rolls

Sweet Potato dinner rolls
Pumpkin Cornbread
Pull Apart Pizza Bread.
Pumpkin Sage Biscuits
100% Whole Grain Dinner Rolls
Gluten-free Jalapeno pepperjack Biscuits GF
Gluten-free Garlic Dinner RollsGF

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5 from 13 votes

Vegan Pizza Rolls

Vegan Pizza Rolls. Easy Pizza dough stuffed with herbed mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe.

Prep Time15 minutes mins

Cook Time25 minutes mins

Rise time1 hour hr 20 minutes mins

Total Time40 minutes mins

Course: Snack

Cuisine: American, Vegan

Keyword: pizza rolls

Servings: 9

Calories: 125kcal

Author: Vegan Richa

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Ingredients

Dough:

1 cup (236.59 ml) warm water divided
2 tsp active yeast
1 tbsp flour
2 tbsp tomato paste
1/2 tsp (0.5 tsp) salt
1/2 tsp (0.5 tsp) oregano
1/4 tsp (0.25 tsp) garlic powder
3 tsp olive oil divided
1.5 cup (187.5 g) all purpose flour or a mix of wheat and all purpose
1 tbsp semolina
more semolina or flour to roll

For the filling.

1/2 (0.5) onion chopped
3 cloves of garlic , chopped
10 oz mushrooms finely chopped
1/2 tsp (0.5 tsp) each basil, oregano, thyme
1/4 tsp (0.25 tsp) each onion powder, garlic powder
generous dash of black pepper and red pepper flakes
1/3 tsp (0.33 tsp) salt
2 tbsp red wine or balsamic vinegar + wine or balsamic + soy sauce
1/3 cup (87.33 g) tomato paste , 1/4 cup for less tomatoey, or use a thick pizza sauce instead and less or no water
1/4 cup (59.15 ml) water
vegan cheese , optional
fresh basil or herbs and pepper flakes for topping

Instructions

Add 1/2 cup warm water to a bowl. Add the yeast and 1 tbsp flour and mix well. Let sit for 2 mins.
Add 1/2 cup warm water to another bowl Mix in the tomato paste, salt, oil and herbs until well combined.
Add the the flours and yeast water mixture to the tomato water bowl and mix with a large spoon to make a soft dough. Just mix until well combined. Add a tbsp or so more flour if too sticky. Spray oil. cover with a towel and let sit to rise in a warm place for an hour.
Make the filling. Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent.
Add chopped mushrooms and a good pinch of salt and cook for 3 mins, then cover and cook for another 3 mins.
Add the herbs, salt, and wine/balsamic vinegar and mix well. Then add the tomato paste and 2 to 4 tbsp of water to help the paste mix in. Cook for 1-3 mins until the mixture thickens. Take off heat and let cool for 10 mins before using.
Meanwhile, punch the dough down. Use some flour (Depending on the flour used, you will need 1 tbsp to a few tbsp flour) to bring it together into a not too sticky flat disc, then roll it out on parchment into about 11 by 15 inch or larger rectangle. You want to keep the dough thin as it will expand a lot during baking and too much bread to filling ratio is not as much fun.
Spread the filling on the dough, keep a half inch from the edges. Add vegan cheese shreds if using.
Roll, tightly, seal the edge. Slice with a sharp knife, thread or floss, Grease a baking dish (9 by 9 inch or larger )and place the rolls a quarter inch apart. Cover and let rise for 20 mins. Preheat the oven to 400 deg F (205 C)
Spray oil on the rolls and bake at 400 deg F for 22 to 25 mins. Check the center roll, if it is still doughy then bake for another few mins if needed. You can also add more vegan cheese or my mozzarella cream sauce at this time and bake for a few mins to melt or brown.
Garnish with pepper flakes and fresh herbs. Serve hot as is or with some marinara on the side. To store, store refrigerated for upto 5 days and freeze for upto a month.

Notes

Variations:

Add 1/2 cup cooked lentils or 1/3 cup coarsely chopped walnuts to the filling for variation.

Top the rolls with dollops of my mozzarella cream sauce at the 22 minute mark and continue to bake for 5 mins, Broil for a minute to brown.

Pizza Pockets: Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from these portobello burgers. Seal and bake for 20 to 25 mins.

Oilfree: Saute in broth for the filling. Use warmed creamy non dairy milk instead of oil in the dough.

Gluten-free: Use a gluten-free pie crust and make pizza pockets instead. Or use my gf naan batter. Add batter to a lined muffin pan. fill liner half way. Swirl in the filling. Top generously with vegan cheese and bake 15 to 18 mins.

Nutrition is for 1 roll

Nutrition

Nutrition Facts

Vegan Pizza Rolls

Amount Per Serving

Calories 125Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 258mg11%

Potassium 282mg8%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 200IU4%

Vitamin C 4.3mg5%

Calcium 11mg1%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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Vegan Pizza Rolls Recipe - Vegan Richa (2024)

Ingredients used in these Vegan Pizza Rolls and substitutions

Step Photos

How to make these Vegan Pizza Rolls ahead of time

Recipe Card

Vegan Pizza Rolls

Ingredients

Dough:

For the filling.

Instructions

Notes

Nutrition

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