I just returned from Norway earlier this week, and as always, I love studying the evolving food habits of Norwegians today. Because of the long, cold winters and all-around cooler weather all around, it’s no surprise that heartier foods and comfort foods are extremely popular there.
One of the more modern foods and recipes that are popular now are pizzansurrer or pizza rolls as we call them in the United States. They are not Norwegian of origin obviously but their popularity signifies the influence of international cuisine in the country.
Similar in look to cinnamon rolls, pizzasnurrer are savory and pretty to look at, not to mention extremely delicious and satisfying. Somewhere in between a pizza and a calzone, they are surprisingly easy to make too.
Pizza rolls are fun to make, and popular with kids and grown-ups alike- and perfect on a cold fall or winter evening when you feel like having some true comfort food. Spread with a meat-based tomato sauce and shredded cheese, these are easy to make vegan now that we have fantastic products like Beyond Meat, Impossible, Violife, Follow Your Heart, and many others.
Try them out this weekend – you’ll be glad you did!
Wine Recommendation:
A natural pairing would be a Chianti Classico or Sangiovese or another Italian red wine, but a hearty red like Cabernet Sauvignon, Rioja or Cóte du Rhone would be delicious too. Keep it simple here, it’s all about keeping those hearty flavors intact so a full-bodied wine would be best!
PIZZASNURRER
Makes about 18 rolls
For the dough:
5 3/4 cups (800 grams) all-purpose flour
1 tablespoon sea salt
2 teaspoons sugar
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups (3 dl) water
1 cup (2 ½ dl) non-dairy milk
1 stick (113 grams) unsalted vegan butter, diced
For the filling:
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
Pinch red pepper flakes
1 lb (450 grams) ground “meat” like Beyond Meat or Impossible, thawed
1 tablespoon tomato paste
½ cup (125 ml) red wine (optional)
Handful of fresh basil, sliced
2 red bell peppers, roasted and sliced*
1 x 28 oz (800 grams) can crushed tomatoes
Salt, pepper to taste
To make the dough:
Add all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for 10 minutes, then add the butter and knead for another 10 minutes, until you have a smooth, firm dough. Cover with a towel and let rise until doubled in size, about 1 ½ hours.
Meanwhile make the filling:
Heat the olive oil in a large sauté pan, add the diced onion with a pinch of sea salt, and sauté on medium heat until the onion becomes translucent. Add the garlic and the pinch of red pepper flakes, cook for another minute or so until fragrant. Add the ground vegan meat and sprinkle with a little salt and pepper and cook for about minutes, then add the tomato paste and coat the onion mixture well.
Pour in the optional red wine and cook until the wine has evaporated. Finally, add the basil, roasted peppers and crushed tomatoes with a little more salt and cook for about 10-15 minutes until the sauce has reduced a bit and flavors have intensified. Remove from heat and transfer to a large sheet tray to cool slightly.
*For the roasted bell peppers: You can purchase them in a jar, or roast them in the oven for about 40 minutes at 475°F (240°C) until char. Alternatively, if you have a gas oven roast them over a live flame on all sides until charred. This should take about 15 minutes. Place the peppers in a large bowl and cover with cling wrap until they are cool enough to handle. Peel the outer skin and remove the stem and seeds. Dice.
Preheat the oven to 460°F (230°C). Line two baking trays with parchment paper and set aside.
When the dough has risen for the first time, transfer to a lightly floured work surface and roll into a rectangle about 24 x 18 inches (60x45cm).
Spread the tomato-ground mixture evenly across the dough, leaving about 1 inch from the edges.
Sprinkle the mozzarella cheese over the meat mixture, then roll up the dough from the longest edge closest to you into a tight link.
Divide the link into about 18 pieces using a knife or pastry cutter, and place on the prepared baking trays.
Cover with a towel and let rise for another 30-40 minutes.
Brush the pizza rolls with a bit of olive oil and bake in the oven for 15-20 minutes until golden on top. Serve warm or at room temperature.
Note: The pizzasnurrer will freeze well – when pulling them out of the freezer, it’s best to let them thaw first, then reheat at 400°F (200°C) for about 5 minutes.
PrintPizzasnurrer (Pizza Rolls)
These pizza rolls are filled with a meaty tomato sauce with roasted peppers and fresh basil and are the perfect comfort food. Make these when you want something between a pizza and a calzone – enjoy with a nice, full-bodied glass of red wine. Bliss!
- Prep Time: 2 1/2 hours
- Cook Time: 15 minutes
- Total Time: 0 hours
- Category: Main
- Cuisine: Italian
- Diet: Vegan
Ingredients
For the dough:
5 3/4 cups (800 grams) all-purpose flour
1 tablespoon sea salt
2 teaspoons sugar
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups (3 dl) water
1 cup (2 ½ dl) non-dairy milk
1 stick (113 grams) unsalted vegan butter, diced
For the filling:
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
Pinch red pepper flakes
1 lb (450 grams) ground “meat” like Beyond Meat or Impossible, thawed
1 tablespoon tomato paste
½ cup (125 ml) red wine (optional)
Handful of fresh basil, sliced
2 red bell peppers, roasted and sliced*
1 x 28 oz (800 grams) can crushed tomatoes
Salt, pepper to taste
Instructions
To make the dough:
Add all the ingredients except the butter in the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for 10 minutes, then add the butter and knead for another 10 minutes, until you have a smooth, firm dough. Cover with a towel and let rise until doubled in size, about 1 ½ hours.
Meanwhile make the filling:
Heat the olive oil in a large sauté pan, add the diced onion with a pinch of sea salt, and sauté on medium heat until the onion becomes translucent. Add the garlic and the pinch of red pepper flakes, cook for another minute or so until fragrant. Add the ground vegan meat and sprinkle with a little salt and pepper and cook for about minutes, then add the tomato paste and coat the onion mixture well. Pour in the optional red wine and cook until the wine has evaporated. Finally, add the roasted peppers and crushed tomatoes with a little more salt and cook for about 10-15 minutes until the sauce has reduced a bit and flavors have intensified. Remove from heat and transfer to a large sheet tray to cool slightly.
Preheat the oven to 460°F (230°C). Line two baking trays with parchment paper and set aside.
When the dough has risen for the first time, transfer to a lightly floured work surface and roll into a rectangle about 24 x 18 inches (60x45cm). Spread the tomato-ground mixture evenly across the dough, leaving about 1 inch from the edges. Sprinkle the mozzarella cheese over the meat mixture, then roll up the dough from the longest edge closest to you into a tight link.
Divide the link into about 18 pieces using a knife or pastry cutter, and place on the prepared baking trays. Cover with a towel and let rise for another 30-40 minutes.
Brush the pizza rolls with a bit of olive oil and bake in the oven for 15-20 minutes until golden on top. Serve warm or at room temperature.
Notes
*For the roasted bell peppers: You can purchase them in a jar, or roast them in the oven for about 40 minutes at 475°F (240°C) until char. Alternatively, if you have a gas oven roast them over a live flame on all sides until charred. This should take about 15 minutes. Place the peppers in a large bowl and cover with cling wrap until they are cool enough to handle. Peel the outer skin and remove the stem and seeds. Dice.
The pizzasnurrer will freeze well – when pulling them out of the freezer, it’s best to let them thaw first, then reheat at 400°F (200°C) for about 5 minutes.
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