Wednesday, 3 September 2014

Vegan MoFo #3 - Pizza Rolls



 If a pizza fell in love with a cinnamon roll this would be the result. Pizza rolls! Deliciously herby, cheesy, tomatoey pizza rolled up, sliced and sprinkled with more cheese before being baked to gooey perfection. Heavenly.

I actually prefer these to actual pizza! There's just something so satisfying about biting into the soft dough swirled with tomato and cheese that I can't resist!


Pizza Rolls
Makes 12 large rolls

400g strong white flour
1tsp salt
1Tbsp sugar
1 sachet (7g) fast active yeast
2Tbsp olive oil
225ml tepid water

1 small tin of tomato paste
1/4C basil, chopped
3C grated vegan cheese*
1tsp garlic granules
Salt & Pepper
Garlic infused oil

In a large mixing bowl or a stand mixer combine the dry ingredients until well mixed. slowly add in the water (it's really important that the water is just a bit above your body temperature, if it's too cold it won't activate the yeast and if it's too hot it'll kill it! I just run the tap until its almost hot and that always works fine) and mix on high speed until a smooth dough forms. The dough should be soft to the touch but not sticky, feel free to add more flour if needed.

Form the dough into a ball and return to the bowl. Cover with a plastic bag and leave to rise for 45mins, or until the dough has doubled in size.

Once the dough has risen remove it from the bowl and knead for a couple of minutes on a lightly floured surface. Roll the dough into a large rectangle and spread with the tomato paste. Sprinkle on the herbs, garlic, salt and pepper and sprinkle over half of the grated cheese. Roll the dough up tightly into a long roll and cut into 12 even pieces. 

Grease a large baking dish with garlic oil before placing the rolls about an inch apart in the dish. Cover with a plastic bag and allow to rise for a second time, about 30mins.

Preheat the oven to Gas Mark 5 and sprinkle the risen rolls with the rest of the grated cheese. Bake for 20-25mins, until the rolls are lightly browned on the top and the cheese is molten and bubbling. Allow to cool slightly before serving.

*choose a vegan cheese that melts really well, for this I used Violife Pizza Cheese

Note: I recently made a healthier version replacing the cheese with nutritional yeast! You can also bake these in a muffin pan to make individual pizza rolls perfect for freezing for packed lunches!


18 comments:

  1. YUM!! These look incredible, great idea.

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  2. Wow those look great! I love the logo of the kitchen aid mixer on your site! I have a yellow mixer that looks just like it!!!

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  3. OMG! Yes!! This is perfection! I tried pizza rolls at Cinnaholic in Berkeley last year and was blown away. I can't wait to try your recipe!

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  4. Why have I never thought of this? It looks AMAZING. I definitely want to try this!

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  5. I'm not sure if my first comment went through but these look amazing!

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  6. Brilliant! Thanks for posting these. They could very well be a solution to a problem I've been facing.

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  7. These look absolutely perfect! Lovely photos! YUM! :D

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  8. Holy smokes, I need this right now. That looks amazing.

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  9. Wow! That looks so good (especially that last picture).

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  10. Oh, the inside is so droolworthy. There used to be a place in my hometown that made vegan pizza rolls. So so so so good. I think you should open up a shop in Montreal!

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  11. Thanks for this fantastic idea. Definitely making these!

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  12. Oh my gosh - those look so yummy! Great job!

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  13. This might be the yummiest thing I've ever seen in my life! My whole life.

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  14. Made these with noochy almond parm instead of melty cheese--they were great.

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