VEGAN PIZZA ROLLS

🌿 FULL RECIPE🌿

Yields: 20 Rolls

Prep Time: 30 minutes Cook Time: 10 minutes

INGREDIENTS

For Marinara Sauce

2 large cloves garlic, peeled but left whole

1 medium yellow onion, peeled and halved

I add 2 tablespoons extra-virgin olive oil, but this is optional

1 large can (28 ounces) whole peeled tomatoes

1 teaspoon dried oregano

Pinch of red pepper flakes (optional, omit if sensitive to spice)

2 tablespoon of Nutritional Dry Yeast

Salt, to taste

For Pizza rolls

1/2 cup bells peppers, chopped (optional)

20 vegan wonton wraps (4” squares) use rice paper if for gluten free version

1/3 cup chopped Gluten Free vegan pepperoni

⅓ cup of Textured Vegetable Protein (tvp)

1 cup of vegetable broth

1 cup shredded vegan mozzarella cheese

Truffle Oil to brush with (optional)

INSTRUCTIONS

For Marinara Sauce

1. Add garlic, onions and extra-virgin olive oil to a large pot set to medium high heat.

2. Cook these down until translucent. Then add in 1 large can of whole peeled tomatoes, oregano, red pepper flakes, nutritional dry yeast and salt, to taste.

3. I am using my immersion blender to mix all this together right in the pot. If you have a blender just add the garlic and onions in with the tomatoes and spice and blend until smooth.

4. Then add to the pot ,bring to a boil, then turn down the heat and let simmer for 10 minutes.

For Pizza Rolls

1. Wash, chop and cook peppers and onions over medium heat for 5-6 minutes until soft.

2. If using vegan pepperonis give them a rough chop and then add to a blender with 1/4 cup of marinara sauce and 1 cup of vegan cheese.

3. For texturized vegetable protein , rehydrate by adding ½ cup of hot water and allowing to soak for 2-3 minutes.

4. Fluff with a fork then combine with sauce and cheese.

5. Add in prepared vegetables.

6. Place a heaping teaspoon full of filling onto the left side/center of the wrapper leaving 1/2" above and below filling.

7. Gently roll pizza roll up and press above and below filling to seal edges.

8. Then gently fold each up to create a small seal.

9. Make sure you seal tightly so they do not bust open in oil.

10. These can be cooked in the air fryer at 370 degrees for 10 minutes. Deep fried for 2-3 minutes on each side or cooked in the oven at 350 for 20 minutes.

11. Serve with pizza sauce for dipping if desired and enjoy.

🍍 Pro Tips:

*Make certain to roll the squares tightly and pinch the seams. If there are any gaps, the cheese will melt out and they won’t have a gooey center or middle to them. You’re going to want to bake them with the seam-side down.

*You can also brush the melted butter mixture on again at the end of baking if you want. This will just make the pizza crust a bit softer and give a bigger parmesan taste and flavor.

*Be aware that the inside of these pizza rolls is going to be very hot. Little mouths will get burned quickly if you don’t allow for a bit of cooling. Making a tiny tear and letting out some of the heat might help to speed up the cooling process.

*Sprinkle garlic powder on the classic pepperoni rolls as well for another yummy flavor!
Go ahead and double the batch and freeze. You can thank me later!