Pizzasnurrer (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.
Find it online: https://sunnygandara.com/pizzasnurrer-pizza-rolls/
