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
Method
- 1
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
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
3. Prepare a baking tray (or muffin tray) by either lining with baking paper, greasing with oil, or sprinkling with fine polenta.
- 4
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
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
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
7. Preheat the oven to 200°C, then bake the rolls for 15-20 minutes or until they're golden brown.
- 8
8. Serve warm or at room temperature, as they are or with dipping sauce.
