Easy Vegan Pizza Rolls

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These vegan pizza rolls are so good and easy to make. They came about as a happy accident and became an instant favourite. Made with cabbage, dried cranberries, vegan pesto, edamame beans and herbs, it’s so incredibly tasty. 

I was originally created as way to use leftovers, but had become such a family favourite that I now have to make it on a regular basis. 

What’s great about this vegan pizza rolls recipe:

  • Just about everything
  • Easy and quick to make
  • Healthy 
  • Freezer friendly 
  • A favourite with children and adults 
  • Loaded with healthy nutrients
  • Full of flavours
  • Great as a party appetizer 

What kind of pizza dough should I use?

You can use your favourite pizza dough (or try one of my favourite pizza dough recipes here) or you can use a store-bought pizza dough. Any type of pizza dough works in this recipe…I have personally tested both homemade and pizza dough from the grocery store and all versions came out very tasty.

Can I add cheese?

You can add any type of vegan cheese you want to this recipe. Personally, I don’t think these pizza rolls need cheese because they are so full of flavours, but if you want cheese you can absolutely add any type you prefer. 

Meal prep friendly

These delicious vegan pizza rolls are great for meal prep because they are freezer friendly and can easily be reheated when needed. Just make them in advance, freeze once they have cooled enough and reheat in the oven (or microwave) when you’re ready to serve. It’s so simple and tasty.

How to serve

You can serve these easy pizza rolls as is or with a side of dip, at parties, for football Sundays and any other time you feel like serving easy tasty pizza rolls.

How are these vegan pizza rolls made? It’s very easy. Just:

Instructions

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • Heat olive oil in a skillet or pan and add the sliced cabbage, edamame beans, dried cranberries, chopped olives, sesame seeds and seasonings. Stir together to combine and let it cook for 5 minutes while stirring occasionally. Remove from the heat and set aside.
  • Roll out the pizza dough and spread pesto all over the top, all the way to the edges. Add the cabbage topping and spread out evenly. Next, roll the pizza into a long snake and cut the snake into 1-2 inch pizza rolls.Place the pizza rolls on the lined baking sheet and bake in the oven for 15-20 minutes or until the pizza rolls are golden and the dough is baked all the way through. Remove from the oven and allow to cool 5 minutes before eating. Enjoy.

Easy vegan Pizza Rolls

These vegan pizza rolls are so good and easy to make. They came about as a happy accident and became an instant favourite. Made with cabbage, dried cranberries, vegan pesto, edamame beans and herbs, it’s so incredibly tasty.
Course Appetizer, Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 1 Pizza Dough Homemade or store bought
  • 6 tbsp Vegan Basil Pesto
  • 2 tbsp Olive Oil
  • 1 cup Cabbage Sliced
  • ¼ cup Dried Cranberries Chopped
  • ½ cup Edamame Beans
  • ¼ cup Olives Sliced
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 2 tbsp Sesame Seeds optional

Instructions

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • Heat olive oil in a skillet or pan and add the sliced cabbage, edamame beans, dried cranberries, chopped olives, sesame seeds and seasonings. Stir together to combine and let it cook for 5 minutes while stirring occasionally. 
    Remove from the heat and set aside.
  • Roll out the pizza dough and spread pesto all over the top, all the way to the edges. Add the cabbage topping and spread out evenly. 
    Next, roll the pizza into a long snake and cut the snake into 1-2 inch pizza rolls.
    Place the pizza rolls on the lined baking sheet and bake in the oven for 15-20 minutes or until the pizza rolls are golden and the dough is baked all the way through. 
    Remove from the oven and allow to cool 5 minutes before eating. 
    Enjoy.

Notes

Freezer friendly recipe

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