Vegan Pizza Rolls

16 oz. store bought or homemade vegan pizza dough (thawed if frozen)

1 tablespoon olive oil

½ bell pepper, chopped

½ cup mushrooms, chopped

1 small carrot, chopped

1 small zucchini, chopped

½ onion, diced

2 cloves garlic, minced

3 oz tomato paste

2 teaspoons oregano

2 teaspoons basil

2 teaspoons paprika

½ teaspoon cayenne pepper

1 teaspoon salt

Kite Hill Almond Ricotta

Heat olive oil in a skillet over medium heat. Once hot, add bell pepper, mushrooms, carrot, zucchini, and onion. Cook until tender, about 6 minutes. Add garlic, spices, and salt and cook for 1 minute more.

Add sautéed vegetables to a blender with the tomato paste. Blend until you create a smooth and spreadable sauce for your pizza rolls. Now, preheat your oven to 400°F.

Flour your work surface. Using a rolling pin, roll out dough to a ½-inch thick rectangle, about 12 by 10 inches. Spread your vegetable filling on top of the dough, leaving a ½-inch border around the edges. Make sure not to overload your dough, otherwise you won’t be able to create the rolls. This means that if you find you have too much filling for your dough, leave some of it in the jar for another recipe (this is a great pasta sauce or soup base!)

Roll the dough alone the long edge. Using a very sharp knife, slice the roll into 8-12 slices. Place each of the slices next to each other on a nonstick baking mat or a parchment paper-lined baking sheet. Bake for 18-22 minutes. Top each with a big dollop of almond ricotta! Leftovers can be stored in the fridge for up to 5 days. Reheat in a 350 degree F oven for 10 minutes or until hot.

V veg DF

Yield: 10 servings