Friday, December 5, 2008

Pizza Rolls

Tonight's recipe idea comes from Jen, one of my bakery customers (thanks, Jen!). It is so easy and such a great idea I can't believe I haven't seen it before. I also wish I had thought of it myself. Ha! The dough is adapted from Isa's pizza dough in Vegan With a Vengeance, which she is letting me post here (thanks, Isa!). It tastes even better if you make it the day before and let it rest in the fridge overnight.

- 1 cup warm water
- 1 1/2 tbsp brown sugar
- 2 1/4 tsp active dry yeast
- 1 1/4 cup whole wheat bread flour
- 1 1/2 cup all purpose flour
- 1 tsp salt
- 2 tbsp oil

- tomato sauce
- your favourite pizza toppings

1. Mix sugar into the water and stir in yeast to dissolve. Set aside for 10 mins to proof.
2. Whisk together flours and salt in a bowl, then add yeast mixture and oil. Bring together into a soft dough, then knead on a floured surface for 8-10 mins, until smooth. Add in flour if dough is too sticky.
3. Place dough in an oiled bowl, cover, and let rise until doubled. Punch dough down and knead for a few mins, then return to the bowl. Let double again, or place in the fridge to use the next day.
4. Preheat oven to 450 degrees. Lightly oil a muffin tin. Roll dough into a large rectangle, 24" x 8". Slather with a layer of tomato sauce, followed by your toppings.
5. Roll up like a jelly roll, then slice into twelve 2" sections. Place into muffin tins. Bake for 12-15 mins, or until golden and baked through. Let cool for 10 mins before serving.


shelby said...

Make me some?? ;)

Gina said...

Ooooh, intriguing!! Sounds delicious :)

kmouse said...

Oh my gosh what I great idea! My husband might love this, he's a pizza fanatic.

yasmin said...

Sounds like a fun way to play with pizza. I want to try this.

Erin said...

oh my God that looks awesome. I will surely be making this. thanks for yet another wonderful post!!

Kelly said...

Looks delicious and very comforting.

Ruby Red Vegan said...

Wow, this is genius! Not to mention that this is probably infinitely more tasty than the stupid processed pizza bites in the frozen aisle.

T said...

Oooh, great idea! Bet these would be good with some soy-ricotta. I would probably stuff mine with mushrooms and olives though. Thanks for the recipe!

carrie said...

Awesome idea, and they look incredible!! I'll ave to try these soon.

Alexis said...

Must try these! They sound super-yummy.

Karina said...

Thanks for yet another delicious recipe, Vegan Dad! I made these last night, and they turned out really well. I added some Italian spices to the dough, which I made with part spelt and part white flour. I filled 'em with mushrooms, green pepper, green and regular onion, and roasted garlic. Tasty! I'll definitely be making these again, especially as party food.

Vegan Dad said...

That sounds really, really, good.

Chris said...

Very tasty thanks. Just finished making these, I also added some italian spices/garlic to the sauce and dough.

candace said...

OMG Vegan Dad your blog is our hero! We just discovered it last week and this pizza roll recipe is amazing.

Since I have been vegan (almost 2 years) I have hated pizza because it just doesn't taste right without cheese but I have seen the light with these pizza rolls and plan to make them weekly!

One thing we did differently is to dice all of the pizza toppings so they could be evenly distributed, it worked beautifully.

BTW all of your recipes look amazing!

Stephanie said...

I made these for Christmas Eve! They were awesome (we're not vegan so I must admit that I added a bit of mozarella). they also have black olives and spinach. mmmmm

hellseyduster said...

Wow, this is such a good idea! I made these the other night with Trader Joe's premade pizza dough balls (I think they're vegan). Making it this way not only maximizes the pizza (compared to slices- lasted longer, ??) but also the yummy chewy melted burned bits that are my favorite part.

One thing, I would recommend placing a small circle of dough on the bottom of each or using parchment paper or something 'cos the tomato sauce and vegan cheese did a number on my muffin tin (even oiling the pan, they got stuck and it was hard to clean).

Brendan Long said...

I used this recipe to make loaves instead of small rolls. My bread turned out pretty biscuity, but I added more oil than you said to and it turned out pretty good.

Apparently "Vegan Rella" brand fake cheese is pretty good in this (I had never used it before), and I used your sausage recipe to make crumbled sausage.

I like your recipes because they're simple enough I can change them and know what's going on.

Rachel said...

This is actually pretty common in the middle east as a "bureika" made with puff pastry dough. It is especially good with olives in it (if you like olives)!