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Vegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe
You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly.
You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.
Ingredients used in these Vegan Pizza Rolls and substitutions
- The dough for the rolls uses active dry yeast, water, flour and semolina as the main ingredients. Some tomato paste, oregano, garlic and olive oil add flavor which complements the filling. You can use any plain pre-made pizza dough here too.
- The filling is mushrooms, onion and garlic, with flavor from oregano, basil, pepper, balsamic vinegar and tomato paste. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough out like cinnamon rolls. Add some vegan cheese and roll.
- You can add some cooked lentils, or coarsely chopped walnuts, vegan meats/sausages, chopped olives to the filling for variation.
- Oilfree: Saute in broth for the filling. Use warmed creamy non dairy milk instead of oil in the dough.
- Gluten-free: 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 in the filling lightly into the batter to create rolls like swirls. Top generously with vegan cheese and bake for 15 to 18 mins.
Step Photos
Assemble the dough ingredients. Proof the yeast in half a cup of water and 1 tbsp flour. Mix the tomato paste, herbs, salt in the other half cup water.
Add flour and yeast mixture to the bowl and mix to make a soft, somewhat dough. , cover and let sit to rise.
Assemble the filling ingredients, chop the onion, garlic, mushrooms. I use a small food processor for quick chopping.
Cook the onion and garlic, then add chopped mushrooms and cook until golden, add the herbs, salt, tomato paste and mix to make a cohesive mixture.
Punch the dough down, use some flour to roll the dough out into a 11 by 15 inch rectangle. roll the dough thin enough as it will rise a lot during baking. Spread the now cooled filling evenly keeping about half inch from the edges. Add some vegan cheese shreds. Roll the rectangle tightly and seal the edge. Slice with sharp knife or plain thread. Place in a greased baking dish and add more cheese on top or drizzle some of my vegan mozzarella cream sauce. Bake and enjoy!
How to make these Vegan Pizza Rolls ahead of time
Yes these pizza rolls can be made ahead. Once sliced and placed in 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, store refrigerated for upto 5 days and freeze for upto a month.
More Breads and 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
Vegan Pizza Rolls
Ingredients
Dough:
- 1 cup warm water , divided
- 2 tsp active yeast
- 1 tbsp flour
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 3 tsp olive oil , divided
- 1.5 cup all purpose flour, or a mix of wheat and all purpose
- 1 tbsp semolina
- more semolina or flour to roll
For the filling.
- 1/2 onion, chopped
- 3 cloves of garlic, , chopped
- 10 oz mushrooms, finely chopped
- 1/2 tsp each basil, oregano, thyme
- 1/4 tsp each onion powder, garlic powder
- generous dash of black pepper and red pepper flakes
- 1/3 tsp salt
- 2 tbsp red wine or balsamic vinegar + wine or balsamic + soy sauce
- 1/3 cup tomato paste, , 1/4 cup for less tomatoey, or use a thick pizza sauce instead and less or no water
- 1/4 cup water
- vegan cheese , , optional
- fresh basil or herbs and pepper flakes for topping
Instructions
- Add 1/2 cup warm water to a bowl. Add the yeast and 1 tbsp flour and mix well. Let sit for 2 mins.
- Add 1/2 cup warm water to another bowl Mix in the tomato paste, salt, 2 tsp oil and herbs until well combined.
- Add the the flours and yeast water mixture to the tomato water bowl and mix with a large spoon to make a soft dough. Just mix until well combined. Add a tbsp or so more flour if too sticky. Spray oil. cover with a towel and let sit to rise in a warm place for an hour.
- Make the filling. Heat 1 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent.
- Add chopped mushrooms and a good pinch of salt and cook for 3 mins, then cover and cook for another 3 mins.
- Add the herbs, salt, and wine/balsamic vinegar and mix well. Then add the tomato paste and 2 to 4 tbsp of water to help the paste mix in. Cook for 1-3 mins until the mixture thickens. Take off heat and let cool for 10 mins before using.
- Meanwhile, punch the dough down. Use some flour (Depending on the flour used, you will need 1 tbsp to a few tbsp flour) to bring it together into a not too sticky flat disc, then roll it out on parchment into about 11 by 15 inch or larger rectangle. You want to keep the dough thin as it will expand a lot during baking and too much bread to filling ratio is not as much fun.
- Spread the filling on the dough, keep a half inch from the edges. Add vegan cheese shreds if using.
- Roll, tightly, seal the edge. Slice with a sharp knife, thread or floss, Grease a baking dish (9 by 9 inch or larger )and place the rolls a quarter inch apart. Cover and let rise for 20 mins. Preheat the oven to 400 deg F (205 C)
- Spray oil on the rolls and bake at 400 deg F for 22 to 25 mins. Check the center roll, if it is still doughy then bake for another few mins if needed. You can also add more vegan cheese or my mozzarella cream sauce at this time and bake for a few mins to melt or brown. Garnish with pepper flakes and fresh herbs. Serve hot as is or with some marinara on the side. To store, store refrigerated for upto 5 days and freeze for upto a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the flavors but will definitely add more flour next time. And 2 questions – it says “3 t. olive oil, divided”, but I didn’t see how much to add to the tomato water for the crust, and how much for cooking the filling. I did 2 t for the tomato water and 1 for the filling but wondered if that was correct. And the “2 T red wine or balsamic vinegar + wine or balsamic + soy sauce” – confused by that! I used 1 T of red wine and 2 T of balsamic vinegar. Flavor was great so that might have worked! Thanks – your recipes are always good!
Thanks! I’ll update the instructions!
This may be blasphemy, but I have to ask: would this work (with the same preparation instructions) with prepared pizza dough from the market?
Yes it should work just fine
Hi Richa,
I made these today using a different filing! The dough is super soft and tasty 😊
Got a lot of compliments on the pizza!
I’m so happy to hear!
I only had sun dried tomatoes on hand (packed in oil) So I used two tomatoes and pureed them in half of the water for the dough.
Then used about 3 of the dried tomatoes chopped up in the mushroom blend.
In that filling used 1 Tbs balsamic and 1 Tbs red wine vinegar.
My dough was a bit soft so I chilled the dough for about 2 hours after it was risen.
This made the dough easy to handle. I found that I needed 3 square pans (oiled, of course) because I thought they should have space around each one for a nice crusty exterior.
No need for the onion or garlic powder in the filling! It was delicous.
These rolls are SO GOOD!
Absolutely delicious. Thank you for the recipe.
really lovely recipe! such soft dough, I used balsamic with pasatta for the filling and it was delicious! perfect recipe to adapt to what you have availiable and good for using up leftover sauces, pasatta, lentils etc
wow!
Replaced the mushrooms with eggplant. LOVED IT!
awesome! thank you
We had these for lunch with a salad. They were really yummy. We used marinara sauce for dipping and for the non-veg people in my house, I added pepperoni.
One thing I noticed is that I had to add quite a bit more flour (maybe up to 1/2 cup). It might be because I used pizza sauce instead of tomato paste. I did ~2/3 all purpose and 1/3 wheat flour.
Everyone enjoyed them and I will definitely be making them again!
who doesn’t love pizza rolls right? great news – thanks for the nice review &…. yes sauce and paste greatly differ in textures.