Double-Stuffed Pizza Roll |
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1 | tablespoons | extra virgin olive oil | ||
2 | links | Italian Sausage crumbled in a food processor | ||
4 | cloves | garlic, thinly sliced | ||
1 | small | onion, thinly sliced |
In a skillet over medium heat, warm extra virgin olive oil. Sauté onion, garlic, and ¼ teaspoon until softened.
Add sausage and cook until lightly browned (5 mins).
1 | tablespoon | extra virgin olive oil | ||
8 | ounces | mushrooms, thinly sliced | ||
¼ | teaspoon | fine sea salt |
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.
1 | lb | pizza dough, rolled into a roughly 10×16” rectangle | ||
¾ | cup | marinara sauce, prepared plus more for serving | ||
¼ | teaspoon | fine sea salt | ||
1 | packet | Tofurky pepperoni deli slices, divided | ||
1 | jalapeño pepper, thinly sliced | |||
8 | ounces | vegan mozzarella, shredded and divided | ||
1 | tablespoon | extra virgin olive oil |
Preheat oven to 400℉.
Spread marinara over pizza dough, leaving a 1” border.
Top with Tofurky pepperoni deli slices, jalapeño pepper, mushrooms, sausages, and ¾
of vegan mozzarella.
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.
Cut several slits crosswise. Stuff slits with remaining Tofurky pepperoni deli slices.
Loosely cover with foil and bake until cooked through (~40 mins).
Remove foil, sprinkle with remaining vegan mozzarella. Bake until golden brown (~10 mins). Let cool for 10 mins before serving. Serve with marinara sauce.