Vegetarian Pizza Rolls recipe

There are certain smells that instantly transport you back to a feeling of pure, uncomplicated joy, and for my family, the scent of these Vegetarian Pizza Rolls baking is at the top of that list. I first developed this recipe for a family movie night, aiming to create a snack that was more exciting than popcorn but less messy than a full-blown pizza. I wasn’t prepared for the level of obsession that would follow. As they baked, the entire house filled with the warm, savory aroma of toasted bread, melting mozzarella, and Italian herbs. When I pulled the tray of golden-brown swirls from the oven, my kids’ eyes went wide. The first bite was a revelation—a soft, chewy dough giving way to a rich, savory filling of perfectly seasoned vegetables and a glorious, gooey cheese pull. They weren’t just a snack; they were an event. Since that night, these veggie pizza rolls have become our go-to for everything from party appetizers and after-school snacks to a fun, hands-on dinner. They are infinitely more delicious and satisfying than anything you could buy frozen, and the fact that they’re packed with vegetables is a secret I’m happy to keep.

The Ultimate Vegetarian Pizza Rolls: A Complete Ingredient List

Crafting the perfect pizza roll from scratch is all about quality ingredients. This recipe is broken down into three parts: the fool-proof dough, the flavorful vegetarian filling, and a simple finishing touch to ensure that perfect golden-brown crust.

For the Soft and Chewy Pizza Dough

• Warm Water: 1 ½ cups (approximately 110°F or 43°C). The water must be warm to the touch but not hot, as hot water can kill the yeast. This is the magic ingredient that activates the yeast.
• Active Dry Yeast: 2 ¼ teaspoons (which is equivalent to one standard packet). This is the leavening agent that will make your dough rise, creating a light and airy texture.
• Granulated Sugar: 1 tablespoon. This isn’t just for sweetness; it serves as food for the yeast, helping it to activate and become bubbly and active.
• All-Purpose Flour: 3 ½ cups, plus more for dusting. All-purpose flour provides the perfect balance of protein for a dough that is both strong enough to hold the filling and tender enough to be enjoyable.
• Olive Oil: 2 tablespoons. Olive oil adds flavor, tenderness, and richness to the dough, making it easier to work with.
• Salt: 1 ½ teaspoons. Salt is crucial for flavor, but it also helps to control the yeast’s activity and strengthen the gluten structure of the dough.

For the Rich and Savory Vegetarian Filling

• Olive Oil: 1 tablespoon. For sautéing the vegetables.
• Yellow Onion: 1 small, finely diced. The onion provides a sweet, aromatic base for the filling.
• Red Bell Pepper: 1 medium, finely diced. This adds a touch of sweetness and beautiful color. Dicing the vegetables finely is key to ensuring they fit nicely within the roll.
• Mushrooms: 8 ounces (like cremini or white button), finely chopped. Mushrooms add a wonderful, “meaty” umami flavor and texture that makes the filling incredibly satisfying.
• Garlic: 3 cloves, minced. For that classic, pungent pizza flavor.
• Dried Italian Seasoning: 2 teaspoons. A blend of oregano, basil, thyme, and rosemary that instantly says “pizza.”
• Pizza Sauce or Marinara Sauce: ¾ cup. Use a thick sauce. If your sauce is watery, it can make the dough soggy.
• Low-Moisture Part-Skim Mozzarella Cheese: 2 cups, shredded. It’s essential to use low-moisture mozzarella. Fresh mozzarella contains too much water and will make the rolls soggy. This type gives you that iconic, stretchy cheese pull.
• Grated Parmesan Cheese: ¼ cup. Adds a sharp, salty, nutty flavor that complements the mozzarella perfectly.
• Optional additions: A handful of finely chopped black olives, spinach (wilted and squeezed dry), or jalapeños for a spicy kick.

For the Egg Wash and Garnish

• Large Egg: 1, beaten with 1 tablespoon of water. This is the secret to a shiny, beautifully golden-brown finish on your rolls.
• Grated Parmesan Cheese: For sprinkling on top.
• Dried Parsley or Italian Seasoning: For a final flourish of color and flavor.

Step-by-Step Instructions: From Dough to Delicious

The process is straightforward and fun, making it a great recipe to involve kids in. Follow these steps for flawless pizza rolls every time.

Part 1: Making the Homemade Pizza Dough

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for 5-10 minutes. The mixture should become foamy and bubbly. This is called “proofing” and it’s how you know your yeast is alive and active.
2. Combine Ingredients: Once the yeast is proofed, add the flour, olive oil, and salt to the bowl. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, mix the ingredients with a wooden spoon until a dough forms, then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Let it Rise: Lightly grease a large, clean bowl with olive oil. Form the dough into a ball and place it in the bowl, turning it once to coat the top with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Part 2: Preparing the Flavor-Packed Filling

1. Sauté the Vegetables: While the dough is rising, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and bell pepper and cook for 4-5 minutes, until they begin to soften.
2. Cook Down the Mushrooms: Add the finely chopped mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally. The mushrooms will release a lot of water; continue to cook until most of this water has evaporated. This step is crucial to prevent a soggy filling.
3. Add Aromatics and Seasoning: Stir in the minced garlic and dried Italian seasoning and cook for another minute until fragrant.
4. Combine and Cool: Remove the skillet from the heat. Transfer the cooked vegetable mixture to a mixing bowl. Let it cool for at least 10 minutes. It’s important that the filling isn’t hot when it goes onto the dough. Once cooled, stir in the pizza sauce, shredded mozzarella, and grated Parmesan cheese. Mix until everything is well combined.

Part 3: Assembling and Baking the Rolls

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 12×18 inches in size.
3. Spread the Filling: Spread the prepared vegetarian filling evenly over the surface of the dough, leaving about a ½-inch border along all edges.
4. Roll it Up: Starting from one of the long edges, tightly roll the dough into a log. Be firm but gentle to keep the filling contained. Pinch the seam at the end firmly to seal it shut.
5. Slice the Rolls: Using a sharp serrated knife or a piece of unflavored dental floss (which works surprisingly well for a clean cut), slice the log into 12-15 individual rolls, each about 1 to 1.5 inches thick.
6. Arrange and Second Rise: Place the cut rolls onto the prepared baking sheet, leaving a little space between each one. You can place them cut-side up (like a cinnamon roll) or on their side. Cover them loosely with a towel and let them rest for 15-20 minutes. This short second rise makes them extra fluffy.
7. Bake to Perfection: Brush the tops and sides of the rolls with the prepared egg wash. Sprinkle with a little extra Parmesan cheese and dried parsley, if desired. Bake for 20-25 minutes, or until the rolls are a deep golden brown and the cheese in the filling is melted and bubbly.
8. Cool and Serve: Let the pizza rolls cool on the baking sheet for a few minutes before transferring them to a wire rack. They will be extremely hot inside. Serve warm with extra marinara sauce for dipping.

Nutrition Facts: A Wholesome Snack

While these are an indulgent treat, making them at home with fresh vegetables makes them a far more wholesome option than store-bought alternatives.

• Servings: 12-15 rolls
• Calories Per Serving: Approximately 210-250 kcal per roll

This is an estimate and will vary based on the exact size of your rolls and the specific brands of cheese and sauce used. These rolls offer a good source of protein from the cheese and dough, plus fiber and vitamins from the generous amount of vegetables packed inside.

Preparation and Cooking Time

Proper timing is key to fitting this recipe into your schedule.

• Dough Preparation: 15 minutes
• Dough Rising Time: 60-90 minutes
• Filling and Assembly Time: 25 minutes
• Second Rise: 20 minutes
• Baking Time: 20-25 minutes
• Total Time: Approximately 2.5 hours (most of which is hands-off rising time)

How to Serve Your Vegetarian Pizza Rolls

These rolls are incredibly versatile. While they’re perfect on their own, here are a few ways to elevate the experience:

• The Classic Dip:
  • Serve them hot from the oven alongside a bowl of warm marinara or pizza sauce. This is the quintessential way to enjoy them.
• Dipping Sauce Bar:
  • Offer a variety of dipping sauces for a fun, customizable experience. Great options include:
    • Creamy Ranch Dressing
    • Melted Garlic Butter with Parsley
    • Spicy Arrabbiata Sauce
    • Basil Pesto
    • A simple Whipped Ricotta Dip
• As a Main Course:
  • Don’t relegate these to just an appetizer! Serve 3-4 rolls per person alongside a fresh, crisp green salad with a simple vinaigrette. It makes for a perfectly balanced and incredibly fun weeknight dinner.
• For a Party Platter:
  • Arrange the pizza rolls on a large board or platter surrounded by other bite-sized snacks like olives, cheese cubes, fresh vegetable sticks, and various dips. They are always the first thing to disappear at a gathering.

5 Additional Tips for Pizza Roll Perfection

Master these small details to guarantee your pizza rolls are a spectacular success every single time.

1. Moisture is the Enemy: The single most important factor for non-soggy pizza rolls is managing moisture. This means choosing a thick pizza sauce and, most importantly, cooking the water out of your vegetables (especially mushrooms) before adding them to the filling. Squeezing wilted spinach dry is also a must if you choose to add it.
2. Get a Good Seal: When you roll the dough into a log, be sure to firmly pinch the final seam together along its entire length. This prevents the rolls from unravelling during the second rise or baking and keeps the delicious filling where it belongs. A little dab of water along the seam can help it stick like glue.
3. Don’t Overfill: It’s tempting to pack in as much filling as possible, but this is a common mistake. Overfilled rolls are difficult to roll up tightly and are prone to exploding and leaking in the oven. Stick to an even, not-too-thick layer of filling for the best results.
4. Flash-Freeze for Future Cravings: These pizza rolls freeze beautifully. Bake them as directed and let them cool completely. Place the cooled rolls on a baking sheet in a single layer and “flash freeze” them for an hour. Once they are frozen solid, transfer them to a freezer-safe zip-top bag. They can be stored for up to 3 months. To reheat, simply bake them from frozen at 375°F (190°C) for 15-20 minutes until heated through.
5. Customize Your Cheeses: While low-moisture mozzarella is essential for the “pull,” don’t be afraid to experiment. Add a handful of sharp provolone for a more complex flavor, or mix in some smoked gouda for a smoky twist. A little bit of asiago or pecorino can also add a wonderful salty bite.

Frequently Asked Questions (FAQ) About Vegetarian Pizza Rolls

Here are answers to some of the most common questions about making this recipe.

1. Can I use store-bought pizza dough to save time?
Absolutely! While the homemade dough is wonderfully soft and flavorful, using a 1-pound ball of store-bought refrigerated pizza dough is a fantastic shortcut. Simply let the dough come to room temperature for about 30 minutes to make it easier to roll out, then proceed with the recipe from the filling and assembly steps.

2. Can I make these pizza rolls vegan?
Yes, this recipe is easily adapted for a vegan diet. For the dough, the ingredients are already vegan. For the filling, use your favorite brand of shredded vegan mozzarella and a vegan parmesan alternative. For the egg wash, simply brush the tops of the rolls with a bit of olive oil or unsweetened plant-based milk (like almond or soy) before baking to help them brown.

3. My rolls leaked a lot of cheese and filling in the oven. What went wrong?
This usually happens for a few reasons: the filling was too wet, the rolls were overfilled, or the seam wasn’t sealed properly. To prevent this, ensure you’ve cooked the moisture out of your vegetables, use a thick sauce, don’t overstuff the rolls, and pinch that final seam very tightly. Allowing the rolls to have their 20-minute rest before baking also helps the dough relax and better contain the filling.

4. What are some other vegetarian filling ideas?
The possibilities are endless! Think of your favorite vegetarian pizza toppings and turn them into a filling. Some great combinations include:

• Spinach and Feta: Sautéed spinach (squeezed very dry), crumbled feta, mozzarella, garlic, and a hint of dill.
• Mushroom and Onion: A mix of different sautéed mushrooms (cremini, shiitake), caramelized onions, and provolone cheese.
• Margherita: Simple and classic with just thick tomato sauce, fresh basil leaves (chopped), and mozzarella.
• Four Cheese: A decadent blend of mozzarella, provolone, ricotta, and parmesan.

5. How do I store and reheat leftovers?
Store any leftover pizza rolls in an airtight container in the refrigerator for up to 4 days. While you can reheat them in the microwave, they will lose their crispy exterior. For the best results, reheat them in an oven or toaster oven at 350°F (175°C) for 5-10 minutes, or in an air fryer for 3-4 minutes at 350°F. This will make them warm, gooey, and delicious all over again.

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