Description
These Vegan Caramelized Onion Spinach Pizza Rolls are soft, flavorful, and packed with sweet caramelized onions, fresh spinach, and aromatic herbs. The dough is made from scratch and refrigerated for optimal texture, then rolled with tomato sauce and a savory veggie filling for a delicious plant-based snack or meal option perfect for sharing.
Ingredients
For the Dough
- 1 cup warmed almond milk (or other vegan milk)
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 1/4 cup oil (olive or avocado oil recommended)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3 cups all purpose flour (375 grams)
- 1 1/2 teaspoons salt
For the Filling
- 1 large onion (sliced)
- 4 cups spinach (loosely packed)
- 2 tablespoons vegan butter
- Salt & pepper to taste
- 2/3 cup tomato sauce
- 8-10 leaves fresh basil (torn)
- 1-2 tablespoons nutritional yeast (optional)
Instructions
- Activate the Yeast: In a mixing bowl, whisk together the warmed almond milk and sugar. Add the active dry yeast and whisk once more. Let the mixture sit for 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
- Mix Dough Ingredients: Once yeast is activated, add the oil, dried oregano, garlic powder, and dried basil, whisking them into the liquid mixture. Gradually add the flour and salt, half a cup at a time, mixing until a thick dough forms.
- Knead the Dough: Using a stand mixer with a bread hook, knead for 5-7 minutes until the dough is elastic and pulls away from the bowl sides. If kneading by hand, turn the dough onto a floured surface and knead for 5-7 minutes until tacky but not sticky and stretchy without tearing.
- First Rise: Form the dough into a ball, place it in a well-oiled bowl, cover with plastic wrap, and refrigerate for 24-48 hours to slowly ferment and develop flavor.
- Prepare Onions and Spinach: About an hour before baking, melt vegan butter in a large frying pan over low heat. Add sliced onions and cook slowly for 20-30 minutes, stirring frequently until soft, sweet, and caramelized. Add the spinach and cook for another 2 minutes until wilted. Season with salt and pepper, then remove from heat and set aside.
- Second Rise: Remove dough from fridge, punch down to release air, reform into a ball, and let it rise at room temperature for 1 hour to reactivate.
- Preheat Oven: Preheat oven to 375°F (190°C) while the dough undergoes its second rise.
- Roll Out Dough: On a floured surface, roll dough into a 1/2 inch thick rectangle using a floured rolling pin.
- Add Sauce and Filling: Evenly spread tomato sauce over the dough, leaving a 2-inch border on all sides. Spread caramelized onion and spinach mixture on top of tomato sauce, then sprinkle torn fresh basil leaves evenly over the filling.
- Form Rolls: Carefully roll the dough into a log shape, tucking in filling to prevent spillage. Pinch the seam to seal and flip so the seam side is down.
- Slice and Arrange: Cut the log into 12 even slices and place them in a greased 9×13 inch baking pan. Sprinkle nutritional yeast on top if using.
- Bake: Bake the rolls in the preheated oven for 34-38 minutes until golden brown on the outside and soft yet thoroughly cooked inside.
- Serve: Let the pizza rolls cool slightly, then slice and serve warm with extra tomato sauce for dipping. Enjoy your vegan savory treat!
Notes
- Refrigerating the dough for 24-48 hours improves flavor and texture through slow fermentation.
- Use vegan butter to keep this recipe fully plant-based; olive oil can also be used for caramelizing onions but butter adds richness.
- Make sure to caramelize onions low and slow to develop sweetness without burning.
- Nutritional yeast topping is optional but adds a cheesy umami flavor to the rolls.
- For best results, ensure yeast is properly activated before making dough to guarantee good rise.
- These rolls can be enjoyed fresh or reheated; store leftovers in an airtight container for up to 3 days or freeze for longer storage.
