Double-Stuffed Pizza Roll



 
SERVES 8PREP COOK 1h 25m

sausage

1tablespoons

extra virgin olive oil

2links

Italian Sausage crumbled in a food processor

4cloves

garlic, thinly sliced

1small

onion, thinly sliced

  1. In a skillet over medium heat, warm extra virgin olive oil. Sauté onion, garlic, and ¼ teaspoon until softened.

  2. Add sausage and cook until lightly browned (5 mins).

mushrooms

1tablespoon

extra virgin olive oil

8ounces

mushrooms, thinly sliced

¼teaspoon

fine sea salt

  1. In a skillet over medium heat, warm extra virgin olive oil. Add mushrooms and fine sea salt. Cook until mushrooms have released and reabsorbed their juices.


1lb

pizza dough, rolled into a roughly 10×16” rectangle

¾cup

marinara sauce, prepared plus more for serving

¼teaspoon

fine sea salt

1packet

Tofurky pepperoni deli slices, divided

1

jalapeño pepper, thinly sliced

8ounces

vegan mozzarella, shredded and divided

1tablespoon

extra virgin olive oil

  1. Preheat oven to 400℉.

  2. Spread marinara over pizza dough, leaving a 1” border.

  3. Top with Tofurky pepperoni deli slices, jalapeño pepper, mushrooms, sausages, and ¾

    of vegan mozzarella.

  4. Starting from a long side, tightly roll up dough. Fold ends underneath the roll and place seam side down on baking sheet. Brush with extra virgin olive oil.

  5. Cut several slits crosswise. Stuff slits with remaining Tofurky pepperoni deli slices.

  6. Loosely cover with foil and bake until cooked through (~40 mins).

  7. Remove foil, sprinkle with remaining vegan mozzarella. Bake until golden brown (~10 mins). Let cool for 10 mins before serving. Serve with marinara sauce.