Craving pizza but want something fun and shareable? These Vegan Pizza Rolls are the perfect bite-sized treats! Fluffy dough, layered with rich pizza sauce and your favorite vegan toppings, rolled to golden perfection. Whether you serve them as a snack, appetizer, or party food, they’ll disappear in no time! Let’s get rolling!
Why You’ll Love These Vegan Pizza Rolls
- Bite-Sized Goodness: Perfect for parties, game nights, or quick snacks.
- Versatile Fillings: Customize with your favorite vegan cheese and toppings like mushrooms, olives, or bell peppers.
- Golden and Crispy: Thanks to a generous brush of olive oil or vegan butter, every bite has that perfect crunch.
- Easy to Make: Don’t be intimidated—this recipe walks you through each step, from making the dough to baking crispy rolls.
Ingredients You’ll Need
Dough: Flour, dry yeast, lukewarm water, sugar, salt
For Brushing: Olive oil (or vegan butter for flakier rolls)
Pizza Sauce: Tomato sauce, oregano, salt, black pepper
Filling: Vegan cheese, olives, bell peppers, mushrooms, corn, or your favorite toppings
That’s it—simple and customizable! 🌱🍕
(Full ingredient quantities in the recipe card below.)
How to Make Vegan Pizza Rolls
Make the Dough:
Combine flour, yeast, sugar, salt, and lukewarm water. Knead until the dough is smooth and elastic. Let it rest for 30 minutes.
Divide and Rest:
Divide the dough into two portions and let them rest again for 15 minutes.
First Roll and Fold:
Roll out one dough ball, brush with olive oil or vegan butter, and fold it into an envelope shape. Chill for 30 minutes.
Final Roll-Out:
Roll the rested dough into a large square and spread pizza sauce evenly across the surface. Layer on your favorite vegan cheese and toppings.
Add Fillings and Shape:
Roll the dough into a log and slice it into 18 pieces.
Bake:
Place the rolls on a baking tray, brush with olive oil or butter, and bake at 180°C (fan-assisted) for 35 minutes until golden brown.
Tips for Perfect Pizza Rolls
- Let the dough rest: This makes it easier to roll and shape.
- Don’t overfill: Too many toppings can cause the rolls to burst while baking.
- Brush generously: Olive oil or melted vegan butter is key to golden, crispy rolls.
- Bake without preheating: Starting in a cold oven allows the rolls to puff up perfectly.
What to Serve with Pizza Rolls
These pizza rolls pair perfectly with:
- Marinara or vegan ranch dipping sauce
- A side salad for a lighter meal
- Vegan garlic bread for the ultimate pizza experience
loved this recipe?
If you enjoyed these delicious Vegan Pizza Rolls, there’s plenty more to discover! 🍕✨ Head over to my blog at Dr. Vegan Blog for a variety of mouthwatering vegan recipes, cooking tips, and creative meal ideas that are perfect for any occasion. Whether you’re looking for quick snacks, hearty dinners, or party-worthy appetizers, you’ll find inspiration to satisfy your cravings. Don’t forget to leave a comment and share how your pizza rolls turned out—I’d love to hear your thoughts and see your creations!
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prepare the dough and assemble the rolls, then store them in the fridge for up to 24 hours before baking.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for 2-3 days. Reheat in the oven to regain their crispy texture.
Can I freeze them?
Absolutely! Freeze baked rolls for up to 2 months. To reheat, bake directly from frozen at 180°C until warmed through.
Vegan Pizza Rolls Recipe Card
(Find the full printable recipe card below.)
These Vegan Pizza Rolls are everything you love about pizza in a bite-sized package—cheesy, saucy, and crispy. Whether you’re serving them for a casual family night or impressing guests, these rolls always hit the spot. Give them a try, and don’t forget to let me know how they turned out in the comments! 🍕✨
Crispy Rice Paper Dumplings
Equipment
- Large mixing bowl
- Large frying pan or skillet
- Damp chopping board or clean tea towel
- Tray or bowl for soaking rice paper sheets
- Sharp knife
Ingredients
For wrapping:
- 20 rice paper sheet
For the filling:
- 180 g firm tofu (crumbled)
- 200 g mushrooms (finely diced)
- 2 carrots (shredded)
- 1/2 napa cabbage (shredded)
- 2 spring onions (chopped)
- 4 garlic (minced)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger (minced or grated)
- Salt and pepper (to taste)
For Frying:
Instructions
- Prepare the filling:– Finely shred the cabbage and carrots. Dice mushrooms into small cubes. Mince garlic and ginger. Crumble the tofu into small pieces.
- Cook the filling:– Heat olive oil in a large pan over medium heat. Sauté the mushrooms, cabbage, carrots, tofu, garlic, and ginger until vegetables soften, about 5-7 minutes.– Season with salt, pepper, soy sauce and rice vinegar. Stir in spring onions, then remove from heat and let cool.
- Wrap the dumplings:– Dip a rice paper sheet in water for a few seconds and lay it on the damp surface.– Place a spoonful of filling in the center and shape into a small rectangle.– Fold the bottom of the rice paper over the filling, then fold the top and sides, creating a pocket.– Dip a second sheet in water and double wrap the dumpling using the same method.
- Repeat the process:– Continue wrapping until all the filling is used.
- Pan-fry the dumplings:– Heat oil in a pan over medium-high heat. Fry the dumplings for 2-3 minutes on each side or until golden and crispy.
- Serve:– Enjoy hot with sweet and sour sauce or a soy-vinegar dipping sauce!
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