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, divided
1 small onion, thinly sliced
4 garlic cloves, thinly sliced
½ teaspoon fine sea salt, divided
2 Tofurky Italian Sausage links, crumbled in food processor
8 ounces mushrooms, thinly sliced
1 pound prepared pizza dough
¾ cup prepared marinara sauce, plus more for serving
1 package Tofurky Pepp’roni Deli Slices, divided
1 jalapeño pepper, thinly sliced
8 ounces vegan mozzarella (or part vegan cheddar), shredded and divided (We love Follow Your Heart cheeses!)

how to make:

  1. Preheat oven to 400℉. Line a baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.