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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 942.5 mg
  • Total Carbs: 71.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.0 g

View full nutritional breakdown of Vegan Pizza Rolls calories by ingredient
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Vegan Pizza Rolls

Submitted by: MAEBEAR26

Introduction

This recipe was adapted to be vegan from Better Homes and Gardens August issue. This roll is similar to a pizza bagel/ calzone. I served it with a salad and it was delicious. Leftovers make a great breakfast too. Most of the prep time is letting the dough rise, you need 1-2 hours for that. The rest is really quick. This recipe was adapted to be vegan from Better Homes and Gardens August issue. This roll is similar to a pizza bagel/ calzone. I served it with a salad and it was delicious. Leftovers make a great breakfast too. Most of the prep time is letting the dough rise, you need 1-2 hours for that. The rest is really quick.
Number of Servings: 5

Ingredients

    Dough:
    ________________________

    1 cup Almond Milk (or other non-dairy milk)

    2 tbs white vinegar

    1 tbs I can't believe it's not butter light (soft spread)

    1 tbs Molasses

    2 tsp Active Dry Yeast

    3 cups of Flour (bread, all purpose, wheat)

    1tsp salt

    1 tsp Baking soda

    ____________________________

    Filling:
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    1/2 jar of pizza sauce (7 oz)

    1 clove of garlic

    1 tomato sliced

    1 cup sliced zucchini

    1 cup of sliced mushrooms

    2 cups fresh spinach (cooks down to about 1/2 cup)

    spices to taste: I like fresh chopped basil

Tips

Serve with a side salad as a dinner or lunch. I also enjoyed the leftovers for breakfast!


Directions

In a small bowl combine non-dairy milk and margarine. Heat in microwave (or stove top) for about 1min 30 sec. Add vinegar & molasses and whisk until slightly foamy. Add active dry yeast and whisk again until well mixed and foamy. Set aside for 5 min.

Combine 2 cups of the flour, salt, baking soda in a large bowl. Add liquid and stir with mixer or wooden spoon until well mixed. Slowly add flour until you have a nice stiff dough. (Here, I like to add in some herbs like thyme and rosemary) Turn on to floured surface and kneed for 6-8 minutes. Place in lightly oiled bowl covered with a towel and let rise for 1-2 hours.

For the filling: (oven @ 425)

I add a small amount of olive oil to the pan and heat on low, add chopped garlic and herbs of choice (I like basil) for about a minute or two. Then add zucchini and mushrooms and cook until tender. Add spinach and allow to cook until tender.

Once dough has risen, turn out onto a lightly floured surface and roll out to about 1/4 inch thick rectangle. Add pizza sauce and cover the middle of the dough. Add veggies and some freshly chopped basil. Fold dough in half so that you have a long rectangle and seal up the edges of the dough. Cut into five slices. Place slices on cornmeal coated cookie sheet, cut side up (seal the other cut side).

Bake in a 425* oven for 20-25 minutes until dough is golden brown and well cooked through.

Serving Size: makes 5 rolls

Number of Servings: 5

Recipe submitted by SparkPeople user MAEBEAR26.






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