Description
These Vegan Pizza Rolls are a delicious, bite-sized appetizer perfect for parties or snacks. Featuring a savory filling of vegan sausage crumbles, vegan mozzarella, marinara sauce, and fresh basil, all wrapped in flaky crescent roll dough and baked to golden perfection. The rolls are topped with melted vegan butter and vegan parmesan for an irresistible finish, garnished with fresh parsley and served with extra marinara for dipping.
Ingredients
Scale
For the Filling
- 1 teaspoon olive oil
- 4 ounces vegan sausage crumbles
- 1/2 teaspoon Italian seasoning
- 6 ounces vegan mozzarella shreds
- 1/2 cup marinara sauce
- 2 tablespoons fresh minced basil
For the Dough and Toppings
- Flour, for dusting
- 16 ounces vegan-friendly crescent roll sheets (2 sheets)
- 4 tablespoons vegan butter, melted
- 1/2 cup shredded vegan parmesan cheese
For Garnish
- Fresh flat leaf parsley, minced
Instructions
- Cook sausage: Heat olive oil in a sauté pan over medium heat. Add vegan sausage crumbles and cook according to package directions, stirring occasionally. Season with Italian seasoning and cook until heated through. Remove from heat and transfer sausage to a large mixing bowl.
- Combine filling: To the bowl with sausage, add vegan mozzarella shreds, marinara sauce, and fresh minced basil. Stir gently to combine all ingredients well. Taste and adjust seasonings if needed.
- Prepare ice cube tray: Lightly spray an ice cube tray with cooking oil to prevent sticking. This will serve as the mold for the pizza rolls.
- Roll out dough: On a clean, lightly floured surface, carefully roll out one sheet of crescent roll dough. Be gentle to avoid tearing or separating the dough pieces.
- Fill ice cube tray: Place the first sheet of dough over the ice cube tray, pressing down into each compartment to cover all holes completely. Spoon approximately 1 tablespoon of the sausage filling into each dough-filled hole.
- Seal rolls: Cover the filled ice cube tray with the second sheet of crescent roll dough. Press gently around the edges of each mold to seal the two dough sheets together and encase the filling.
- Freeze: Place the ice cube tray with the sealed dough-filled molds in the freezer for 1 hour. This helps the rolls hold their shape during baking.
- Preheat oven: Preheat your oven to 375°F (180°C) during the last 15 minutes of freezing time.
- Bake rolls: Carefully flip the frozen dough sheet out of the ice cube tray onto a parchment paper-lined baking sheet. Cut the dough into individual rolls along the edges of each mold. Brush the tops of each pizza roll with melted vegan butter, then sprinkle evenly with shredded vegan parmesan cheese.
- Bake until golden: Bake the rolls in the preheated oven for 15-20 minutes or until they become golden brown and crispy. Optionally, broil for the last 5-6 minutes for extra crispiness, watching carefully to avoid burning.
- Serve: Remove from oven and let cool slightly. Garnish with fresh minced flat leaf parsley and serve immediately with additional marinara sauce for dipping.
Notes
- Make sure to gently handle the crescent roll dough to prevent tearing or separation.
- The ice cube tray acts as a mold to create evenly sized pizza rolls; ensure it is well greased for easy removal.
- Freezing before baking helps maintain the shape and makes it easier to cut the rolls.
- You can substitute vegan mozzarella and parmesan with your preferred brands or plant-based cheese alternatives.
- Broiling at the end is optional but gives a nice crisp finish; watch carefully to avoid burning.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
