Vegan Pizza Rolls

Tasty, snackable and portable - these are perfect for picnics and packed lunches.

Ingredients

2 cups plain flour 

⅔ cup warm water

2 ½ teaspoons instant dry yeast 

2 tablespoons olive oil 

1 teaspoon sugar 

½ teaspoon salt

⅓ cup tomato pizza sauce

1 cup Angel Food cheese, grated

1 medium onion, finely chopped

200g mushrooms, finely chopped

¼ cup olives roughly chopped

¼ cup sun-dried tomatoes finely chopped

Instructions

1.        Make the dough: put all the dough ingredients (flour, water, yeast, oil, sugar and salt) in a mixing bowl. Mix well, then tip out onto a floured surface and knead until smooth. If it’s sticky, add a little more flour and knead again. If it’s too dry you can add a dash of water and knead again. Place the dough in a clean bowl, cover with a clean cloth and leave to rise in a warm place for 30 minutes to 1 hour. It should double in size.

2.        Fry the onion and mushroom in a little oil and a little salt on medium heat until the onion is translucent and the mushrooms have reduced in volume by about half.

3.        Prepare a baking tray (or muffin tray) by either lining with baking paper, greasing with oil, or sprinkling with fine polenta.

4.        When the dough has doubled in size, tip it out on to a lightly floured surface and roll it out to a rectangle shape approx. 40cm x 25cm.

5.        Spread the pizza sauce evenly over the dough and top with the cheese. Add the rest of your toppings (onion, mushroom, olives, sun-dried tomatoes) evenly.

6.        Roll the dough up as tightly as possible, from the long side, then cut into 12 equal pieces using a sharp knife. Arrange the rolls on the baking tray and set aside.

7.        Preheat the oven to 200°C, then bake the rolls for 15-20 minutes or until they're golden brown.

8.        Serve warm or at room temperature, as they are or with dipping sauce.