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    Home » Vegan Bread Recipes

    Vegan Pesto Pizza Rolls Recipe

    Published: Feb 6, 2020 by Richa 29 Comments

    Jump to Recipe   Print Recipe

    This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe

    overhead shot of vegan Pesto Pizza rolls in a ceramic baking dish

    Vegan Pesto Pizza Rolls – the perfect recipe for entertaining!

    These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar.

    You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, they’re like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside.

    overhead shot of a vegan Pesto Pizza roll topped with vegan shredded mozzarella cheese

    INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS

    • The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients.
    • As a short-cut, you can use any plain pre-made pizza dough here too.
    • The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended.
    • As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms.
    • Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough.
    • Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.

    How to make this Vegan Pizza Rolls Recipe – Step by Step:

    Start with the pizza dough:

    1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins.

    water and yeast being stirred together to make pre-dough

    2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required.

    pizza dough proofing in a bowl

    3. Cover the bowl and let it sit to rise for 30 mins.

    proofed pizza dough doubled in size sitting in a white bowl ready to be punched down

    Make the fillings while the dough is resting:

    4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender.

    mushrooms sauteeing in a black pan

    5. Make the vegan pesto if you haven’t made it already using this recipe. 

    vegan pesto in a small white bowl

    6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches.

    Vegan Pizza rolls dough being rolled out into a rectangle

    7. Spread the pesto all over the rolled out dough.


    vegan pesto being spread onto rolled out pizza rolls dough

    8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy.

    sauteed mushrooms being sprinkled onto rolled out pizza dough spread with pesto

    shredded vegan mozzarella being sprinkled onto pizza dough to make pesto pizza rolls

    9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish.

    Pesto Pizza rolls on a cutting board

    10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven.

    11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce

    Pesto Pizza rolls unbaked in a white ceramic baking dish

    What goes well with Pesto Pizza Rolls?

    But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad?

    a fluffy and soft homemade Vegan Pesto Pizza roll being torn into two pieces

    Can I make these Vegan Pizza Rolls ahead of time?

    Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve.

    To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.

     

    More vegan bread and rolls recipe from the blog:

    • Vegan Pizza Rolls
    • Sweet Potato dinner rolls
    • Pumpkin Cornbread
    • Pull-Apart Pizza Bread
    • Pumpkin Sage Biscuits
    • 100% Whole Grain Dinner Rolls
    • Gluten-free Jalapeno Pepperjack Biscuits GF
    • Gluten-free Garlic Dinner Rolls GF
    overhead shot of Pesto Pizza rolls in a white casserole dish
    Print Recipe
    4.75 from 8 votes

    Vegan Pesto Pizza Rolls

    This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option.
    Prep Time10 mins
    Cook Time24 mins
    Proofing30 mins
    Total Time1 hr 4 mins
    Course: Appetizer, Snack
    Cuisine: American, Italian
    Keyword: pizza rolls recipe, pizza rolls with pesto, vegan pizza recipe
    Servings: 9
    Calories: 177.37kcal
    Author: Vegan Richa

    Ingredients

    • 3/4 cup (6.61 oz) warm water
    • 2 tsp active dry or instant yeast
    • 1 tbsp flour
    • 2 tbsp semolina flour
    • 1/2 tsp salt
    • 2 cups (8.82 oz) flour
    • 1 Tbsp olive oil divided

    Mushroom Mixture:

    • 1 tsp oil
    • 1/2 cup (2.82 oz) sliced onion
    • 7 oz sliced mushroom
    • 1/4 tsp salt
    • 1/2 tsp dried oregano
    • 1/2 tsp garlic powder

    Other Toppings

    • 4 tbsps vegan pesto see notes

    Optional

    • fresh basil
    • vegan mozzarella shredded
    • red pepper flakes

    Instructions

    • For the rolls:
    • Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins.
    • Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required.
    • Cover and let the dough sit to rise for 30 mins.

    Make the fillings:

    • Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender.
    • Make the pesto using this recipe if you haven't prepared it already.

    Assemble:

    • Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick.
    •  Spread the vegan pesto all over the rolled out dough.
    • Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want.
    • Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if it’s not doughy, then remove the pan from the oven.
    • Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce

    Notes

    • As a short-cut, you can use any plain pre-made pizza dough here too.
    • For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms.
    • Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough.
    • Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.

    Nutrition

    Nutrition Facts
    Vegan Pesto Pizza Rolls
    Amount Per Serving
    Calories 177.37 Calories from Fat 46
    % Daily Value*
    Fat 5.07g8%
    Saturated Fat 0.77g5%
    Cholesterol 0.53mg0%
    Sodium 260.75mg11%
    Potassium 144.4mg4%
    Carbohydrates 27.61g9%
    Fiber 2.12g9%
    Sugar 1.11g1%
    Protein 5.59g11%
    Vitamin A 134.4IU3%
    Vitamin C 1.12mg1%
    Calcium 18.72mg2%
    Iron 1.72mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    1. Méabh

      February 04, 2022 at 12:36 pm

      5 stars
      Just made these with half rye/half strong bread flour and let the dough rest in the fridge overnight. They were so light and tasty – just did a simple pesto filling as they were part of a bigger spread. Defo making again!

      Reply
      • Richa

        February 04, 2022 at 6:06 pm

        Awesome!

        Reply
    2. Sarah Ann Kinnear

      February 19, 2021 at 5:09 pm

      4 stars
      Wonderful recipe – but I had to guess about the amount of water used in the filling mixture. Did I miss something? I used about 1/3 cup. Worked well. Adding vegan sausage next time! Yum!

      Reply
      • Richa

        February 20, 2021 at 3:07 am

        There isn’t any water in the mushroom mixture. In the pesto depends on your herbs and food processor and it’s mentioned in the instructions on the pesto recipe post

        Reply
    3. Shraddha

      January 09, 2021 at 8:12 am

      Hi can we use the gluten free recipie,the one with oat and rice flour to make the pesto pizza rolls

      Reply
      • Vegan Richa Support

        January 09, 2021 at 7:13 pm

        that will work, sure

        Reply
    4. Paula

      June 01, 2020 at 2:30 pm

      5 stars
      They were delicious. I will make this again!

      Reply
      • Vegan Richa Support

        June 03, 2020 at 2:25 pm

        That’s what I like to hear! thanks Paula

        Reply
    5. Supriya Kutty

      May 16, 2020 at 5:19 am

      Sure short just the perfect thing I wanted to try as i really like to make something new and I will surely give it a try the images have really appealed me to make it Seems very interesting thanks for sharing this I really liked it.

      Reply
    6. Anusooya

      April 22, 2020 at 1:15 am

      Hi
      What can I use instead of semolina flour?

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:59 am

        All-purpose flour, bread flour or wheat flour.

        Reply
    7. JJ

      February 24, 2020 at 8:40 am

      5 stars
      what a versatile recipe! very impressed. I added chopped veggie sausages as suggested and omitted the cheese. Next time I’ll brush the tops with some oil so they get the glossy golden look. Very straightforward weeknight meal, or something easy to take to a party!

      Reply
      • Richa

        February 24, 2020 at 5:21 pm

        awesome

        Reply
    8. DrewT

      February 16, 2020 at 11:26 pm

      4 stars
      Forgot to rate!

      Reply
    9. DrewT

      February 16, 2020 at 11:25 pm

      I was a little disappointed, but both of my guests (neither vegan) really loved them. I will definitely make them again, but I will jazz up the filling with some vegan parmesan, crumbled sausage (I’m thinking maybe Field Roast Italian), and more shredded mozzarella (though I used a fair amount). I would suggest specifying a size for the pan — I used an old Corningware, probably 9″ x 9″, and it worked okay, but something slightly bigger might be better? Also I baked it a lot longer than specified, finally jacking the oven up to 440 F, ’cause I couldn’t get the rolls to brown. (I overdid it and they were a little tough on top.) But it’s a great concept and I’m going to have fun playing with it. Maybe tomato sauce next time?

      Reply
      • Richa

        February 17, 2020 at 11:19 am

        glad that the guests liked them! you can roll the dough out thinner and definitely add more filling. For browning, brush the tops with oil or vegan butter, that will help brown faster.

        Reply
    10. Gina McKnighty

      February 11, 2020 at 3:29 pm

      5 stars
      These are great! They turned out so well!

      Reply
    11. Shalini

      February 11, 2020 at 3:30 am

      5 stars
      Looks simply yummmmmmm

      Reply
    12. Tiffany

      February 08, 2020 at 4:46 pm

      5 stars
      Just phenomenal!! We all loved them. Thank you.

      Reply
    13. Ks

      February 07, 2020 at 2:56 am

      What is the purpose of semolina ? Your classic pizza dough does not have semolina in it I believe…

      Reply
      • Richa

        February 07, 2020 at 4:22 pm

        it makes for a sturdier dough for the rolls so they are not overly soft. you can omit it

        Reply
        • Binika

          March 29, 2020 at 8:10 pm

          Do you need to sub it? If so, with what? Or can you completely omit semolina flour?

          Reply
          • Richa

            March 29, 2020 at 10:11 pm

            use more flour instead

            Reply
    14. Cat

      February 07, 2020 at 12:56 am

      Is it possible to make them wholegrain?

      Reply
      • Richa

        March 08, 2020 at 3:07 pm

        yes, see this one to adjust https://www.veganricha.com/2017/02/soft-whole-wheat-dinner-rolls.html

        Reply
    15. Heather L

      February 06, 2020 at 11:30 pm

      5 stars
      This looks like a delicious use for all of our late summer basil. Thanks!

      Reply
      • Richa

        February 07, 2020 at 4:23 pm

        thanks

        Reply
    16. Sara

      February 06, 2020 at 5:44 pm

      This sounds like an amazing recipe. Cant wait to make itfor the oscar party thiSSunday.

      Reply
      • Richa

        February 06, 2020 at 8:05 pm

        good idea!

        Reply

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