Double-Stuffed Pizza Roll This pizza roll is a monster. But, you know, a good monster with a delicious heart of vegan cheese, Pepp’roni and Italian Sausage. Best served with beer and good company.8 servings. what you’ll need: 3 tablespoons extra-virgin olive oil, divided1 small onion, thinly sliced4 garlic cloves, thinly sliced½ teaspoon fine sea salt, divided2 TofurkyⓇ Italian Sausage links, crumbled in food processor8 ounces mushrooms, thinly sliced1 pound prepared pizza dough¾ cup prepared marinara sauce, plus more for serving1 package TofurkyⓇ Pepp’roni Deli Slices, divided1 jalapeño pepper, thinly sliced8 ounces vegan mozzarella (or part vegan cheddar), shredded and divided (We love Follow Your Heart cheeses!) how to make: Preheat oven to 400℉. Line a baking sheet with parchment. In a skillet over medium heat, warm 1 tablespoon oil. Sauté onion, garlic, and ¼ teaspoon until softened. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. To the same skillet, add 1 tablespoon oil and sauté mushrooms with ¼ teaspoon salt until mushrooms have released and reabsorbed their juices. Roll out dough into a roughly 10×16” rectangle. Spread marinara over dough, leaving a 1” border. Top with ¾ of the pepp’roni, onions and sausage, mushrooms, jalapeño, and ¾ of the cheese. Starting from a long side, tightly roll up dough. Fold ends underneath the roll and place seam side down on baking sheet. Brush with 1 tablespoon oil, cut several slits crosswise, and stuff slits with remaining pepp’roni. Loosely cover with foil and bake until cooked through, about 40 minutes. Remove foil, sprinkle with remaining cheese, and bake until golden brown, about 10 minutes. Let cool for 10 minutes before serving. Serve with marinara sauce. pizzarollstuffed