Description
These Vegan Pizza Rolls are a delightful plant-based twist on a classic favorite. Packed with flavorful vegan sausage crumbles, gooey vegan mozzarella, fresh basil, and savory marinara sauce, they’re perfectly wrapped in soft crescent roll dough, baked until golden and crispy. Ideal as an appetizer or snack, these rolls are easy to make ahead and freeze for convenient baking later.
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
- 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
- Additional marinara sauce, for serving
Instructions
- Cook sausage: Heat olive oil in a sauté pan over medium heat. Add vegan sausage crumbles and cook according to package directions. Season with Italian seasoning and continue cooking until heated through. Transfer the cooked sausage to a large bowl.
- Combine filling: To the bowl with sausage, add vegan mozzarella shreds, marinara sauce, and fresh minced basil. Mix well and adjust seasonings if needed for balanced flavor.
- Prepare ice cube tray: Spray an ice cube tray with cooking oil to prevent sticking. This will be used as a mold for shaping the pizza rolls.
- Roll out dough: On a lightly floured surface, gently roll out the vegan crescent roll sheets, taking care not to separate the individual dough pieces, to form a uniform sheet that will fit over the ice cube tray.
- Fill ice cube tray: Place one sheet of dough over the ice cube tray, ensuring that all wells are fully covered. Gently press the dough into each well. Fill each well with about 1 tablespoon of the sausage and cheese mixture. Cover the filled wells with the second sheet of crescent dough, pressing down gently to seal the edges completely to encase the filling.
- Freeze: Place the ice cube tray with dough and filling into the freezer for 1 hour to firm up the rolls, making them easier to cut and bake.
- Preheat oven: While the rolls freeze, preheat the oven to 375°F (180°C).
- Bake: Remove the dough from the ice cube tray and carefully flip it onto a parchment paper-lined baking sheet. Cut along the edges to separate the individual pizza rolls. Brush each roll generously with melted vegan butter and sprinkle with shredded vegan parmesan. Bake for 15-20 minutes until the rolls turn golden brown and crispy. For a crispier top, broil for an additional 5-6 minutes, watching carefully to avoid burning.
- Serve: Garnish the hot pizza rolls with fresh minced flat leaf parsley and serve immediately with extra marinara sauce for dipping.
Notes
- Use a vegan-friendly crescent roll dough to keep the recipe 100% plant-based.
- Freezing the rolls before baking helps maintain their shape and makes cutting easier.
- Broiling at the end adds a nice crispy top but watch closely to avoid burning.
- These rolls can be made ahead and frozen, then baked straight from frozen by adding a few extra minutes to the baking time.
- Feel free to customize fillings with your favorite vegan cheeses or additional veggies like bell peppers or mushrooms.
