Savory Vegan Pizza Rolls: The Snack My Family Begs For
Let Me Tell You About These Ridiculously Good Vegan Pizza Rolls
Okay, so picture this: it’s Friday night, the kids are demanding pizza (again), and I’m craving something savory and easy to just grab with one hand, ‘cos my other one’s probably got a mug of tea in it. That’s when I whip up these savory vegan pizza rolls. I started making these after, no joke, burning the roof of my mouth (twice!) on a takeout slice one too many times. My friend Sarah once called these “the reason for carbs” at a potluck, and honestly, I took that as a personal compliment. Not gonna lie, the first time I tried assembling these, they looked more like mini cinnamon rolls gone rogue, but look—nobody cared once they took a bite. Oh, and once my neighbor popped over just for ‘a quick chat’ and left only after helping himself to, like, five rolls. Just keeping it real!
Why You’ll Love This Recipe (or Maybe Hate that It’s So Moreish)
I make these whenever I want the flavors of pizza but zero fuss (I also can’t seem to roll out a proper pizza base to save my life, so…you know). My family pretty much loses their minds over these—sometimes I catch people hovering by the oven, pretending to “check if they’re done,” aka, hoping for a tester roll. Also, if you’re the kind of person who wants to sneak in more veggies but hates the drama that follows, these are a bit of a secret weapon—no complaints so far. I used to hate how my old rolls would come out doughy in the middle; but after a year or two (and, okay, maybe some light sulking), I’ve figured out how to fix that below…
Stuff You’ll Need (But Swap Stuff as You Please)
- 1 batch pizza dough (homemade or that stuff from the store; if I’m lazy, Trader Joe’s is my go-to—my grandma always swore by her own, but honestly who’s got time?)
- 3/4 cup marinara sauce (sometimes I use leftover arrabbiata from last night—gives it a kick)
- 1–1.5 cups vegan cheese shreds (I used Daiya once; most days I just chuck in whatever non-dairy cheese we’ve got—pro tip: Violife doesn’t melt much but tastes ace!)
- 1/2 cup finely chopped bell peppers (or, in a pinch, a handful of frozen sweetcorn, no one’s judging!)
- 1/2 cup diced mushrooms (or swap with black olives, I won’t tell)
- 1 tbsp dried oregano
- A glug of olive oil (I never measure this, just don’t get wild)
- Salt and pepper
- Optional: sliced jalapeños, spinach, or literally any veggie that needs using up (I once used leftover roasted broccoli, and, hey, it worked)
Here’s How You Actually Make Them (Don’t Worry, It Gets Messy)
- First things first, preheat the oven to 400°F (200°C), and line a baking tray with parchment paper (I used foil once, instant regret—stick with the parchment if you can.)
- Dust your counter with a bit of flour (or just pretend it’s snowing in your kitchen for effect), roll your dough out into a big old rectangle. Thick enough so it isn’t see-through, but not so thick you’ve made calzones by accident.
- Spread that marinara sauce generously—but not too close to the edges or you’ll have a disaster zone of sauce oozing out. Sprinkle the cheese, then scatter your veggies. Oregano goes everywhere, doesn’t matter if it’s even.
- Now comes my favorite part—rolling. Start at one long edge and roll it all up like you’re making a Swiss roll. (This is where I always mess up and end up with lopsided rolls, but honestly, nobody complains; just squish it back together.)
- Slice into roughly 1- to 1.5-inch pieces. Place them swirl-side up on your tray. Give them some breathing space, they’ll expand a bit.
- Brush the tops with a bit of olive oil (or, if you forgot, just drizzle—either works), and sprinkle a bit more oregano if you’re feeling wild.
- Bake for 18–22 minutes until the dough’s golden and the kitchen smells like heaven. This is the point where everyone starts lurking, so, you know, guard the oven with your life.
- Let them cool a bit before snapping them apart—unless you fancy peeling cheese off the roof of your mouth (trust me…)
A Few Real Notes (From A Town Called Experience)
- If you use too much sauce (like I did that one time), you’ll end up with soggy rolls. Actually, less is more here.
- The first batch I tried with only spinach came out almost too wet. Lesson: Mix your filling up!
- This is not the moment to use fancy, aged vegan cheese; they just don’t melt right. Cheap and cheerful, as the Brits say.
If You Feel Like Remixing (Some Swaps & Fails)
- BBQ Chickpea Filling: Did this last month—amazing, but the kids revolted (“It’s not pizza, Mum!”)
- Vegan pesto & sun-dried tomato: Actually, so good—just go easy on the oil or you’ll have greasy finger syndrome.
- Pineapple: I tried it once. It wasn’t my favorite, but my cousin said it “wasn’t tragic.” That’s a win?
Equipment You’ll Need (Or Workarounds If You’re Stuck)
- Rolling pin: Or, if you’re like me and can’t find it, a wine bottle totally works.
- Baking tray: I once used my lasagna dish when I was out of trays. Not ideal, but it did the job.
- Sharp-ish knife or even a bench scraper
- Parchment paper (trust me, you’ll thank yourself at clean-up time)
How Do You Store ‘Em? (Pro Tip: You Won’t Have Many Left)
Stick any leftovers (ha!) in a sealed container in the fridge. They’ll be good for 2–3 days, but honestly, in my house, they never make it past breakfast the next day. If you want them warm, just pop them in a hot oven for 5 minutes or so—microwave is fine, too, but makes them a bit chewy. Oh, and don’t freeze them before baking, tried that once, total disaster (weird texture).
Serving: How We Do It Around Here
I serve these with a big bowl of extra marinara for dunking—don’t skip this. Sometimes, on game day or whatnot, I’ll put out little bowls of garlic dip and vegan ranch alongside. My uncle claims cold pizza rolls are better for breakfast than toast—jury’s out, but I’m not here to judge. (Actually, I think these taste better the next day. But don’t quote me.)
Lessons I (Sometimes) Learned The Hard Way
- Do let them cool before tearing apart; I got overexcited once and, well, the mess was, er, impressive.
- Don’t overload the veggies. I know it’s tempting, but they leak water and you’ll get sad, floppy rolls.
- Tried to rush the baking step once by cranking the heat up. Regretted it—a lot. They’ll burn on the outside but stay raw in the middle. Rookie mistake.
Full-On FAQ (Because Apparently These Roll Up Questions, Too)
- Can I use gluten-free dough?
- Yup, though honestly I haven’t found a brand I love. Sometimes it cracks, so roll it gently. Any suggestions? I’m still looking for the holy grail gluten-free dough. Shout if you find one.
- Is there a cheese that melts like regular?
- Sorta? Check out this epic taste test for vegan pizza cheese. I mostly go with Violife or Daiya, but it’s always a bit of a roll (ha) of the dice.
- Can I make these ahead?
- Absolutely—assemble, cover with wrap, stick in the fridge up to 6 hours. Then bake fresh when ready. I wouldn’t leave ‘em overnight unbaked (the dough can get weird).
- Can I freeze the finished rolls?
- Sure thing! I freeze them after baking, then reheat in the oven. Fresh is, of course, peak, but sometimes practicality wins the day.
- Ever tried adding vegan sausage?
- Yep—I just brown up crumbles and roll right in. My partner claims that’s “the ultimate version.” (I’m partial to regular veggie only but hey, variety is the spice…)
- What if I have leftover filling?
- I just chuck it over pasta or in a sandwich. Waste not, want not, as they say!
And, slightly off topic, if you’re after another killer vegan party snack, I’ve made these vegan sausage rolls from Lazy Cat Kitchen a dozen times now—crowd-pleasers every time.
Ingredients
- 1 sheet pizza dough (store-bought or homemade)
- 1/2 cup tomato pizza sauce
- 3/4 cup shredded vegan mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup diced red bell pepper
- 1/4 cup sliced mushrooms
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Roll out pizza dough on a lightly floured surface into a rectangle about 12×8 inches.
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3Spread the tomato pizza sauce evenly over the dough, leaving a 1/2-inch border.
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4Top with vegan mozzarella, black olives, red bell pepper, and mushrooms. Sprinkle with Italian seasoning, salt, and pepper.
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5Starting from the long side, roll the dough tightly into a log and slice into 8 equal rolls.
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6Place rolls cut side up on the prepared baking sheet. Brush with olive oil and bake for 18-20 minutes or until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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