This is my entry into the first unofficial vegan appetizer challenge! They're very simple to make because you're essentially just making a pizza on your counter, rolling it up, cutting it, and baking these rolls to perfection! Watch our latest challenge in the video below to see how it's done or keep scrolling for the full recipe!
** makes 12-16 rolls (depending on the size you cut)
dough ingredients (the same dough from our cinnamon rolls recipe):
1 packet active dry yeast (2 1/4 tsp)
1 C warm water (100 F)
1/4 C organic cane sugar
3 C all-purpose flour
1 tsp sea salt
1/4 C coconut oil (melted)
1/4 C all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)
1 1/4 C favorite pizza sauce
1 C shredded vegan mozzarella
1 pkg Yves vegan pepperoni slices, roughly chopped
1/2 C green pepper, finely chopped
1/3 C green onion, finely chopped
1 tsp olive oil (for the baking pan)
basil leaves, for garnish
Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100F.
Combine flour with sea salt in a large mixing bowl. Then create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it. Fold the dough gently to combine. It should just come together and then you can use your hands to knead the dough a few times into a ball.
Lightly oil another large mixing bowl with 1 teaspoon of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approx. a 16” x 16” square.
Add the pizza sauce, cheese, and toppings to the surface of the dough, but leave a 1” edge on one side of the dough free from sauce and fillings. That will be the outside edge when you roll the dough up.
Roll up the dough from end to end fairly tight. Slice it in half and each half in half, and then into quarters. You can attempt to make these smaller than the cinnamon rolls if you want to serve these as an appetizer. Just divide the roll accordingly when you're making your cuts.
Place all the buns in a baking pan that's been oiled with 1 tsp of olive oil. Leave a little bit of space around each bun. Cover the pan with plastic wrap and a tea towel and leave it in a warm dark place for another 2 hours to proof.
Then bake in a pre-heated 350 F oven for 25-30 minutes. Serve slightly warm!