Dish Snapshot
Imagine pulling a tray of warm, spiraled pizza rolls from the oven: the first breath is all savory steam — garlic and tomato mingling with the sweet scent of caramelized onion. Bite into the golden brown crust and you get a gentle crunch that gives way to a pillowy interior, a ribbon of tangy marinara and wilted spinach, and the comforting chew of dough. If you use vegan cheese, there’s a creamy, melty thread that stretches with each pull. Texturally satisfying and bright with herb-forward flavor, these Vegan Pizza Rolls are small in size and big on nostalgia.
There’s something quietly joyful about food you can eat with your hands. These rolls are perfect for cozy weekend breakfasts, casual weeknight dinners, potlucks, game-day snacks, or holiday appetizer spreads. They’re the kind of recipe that makes kitchen-first-timers look confident and seasoned cooks smile — quick to assemble, forgiving in execution, and endlessly customizable.
Dish Snapshot (quick reference)
- Prep Time: 20 minutes active (+ 1 hour rising)
- Cook Time: 20–25 minutes
- Total Time: ~1 hour 45 minutes (including rise)
- Servings: 8 rolls (serves 4–8 as snack/appetizer; adjust cuts to increase)
- Difficulty Level: Easy
Nutrition Highlights
Estimated nutrition per serving (one roll), based on USDA FoodData Central averages and standard product values. These are estimates; exact values vary by brands and optional add-ins. For personalized guidance, consult a registered dietitian or an official nutrition calculator.
Without optional vegan cheese (per roll; 1 of 8):
- Calories: ~146 kcal
- Protein: ~3.7 g
- Carbohydrates: ~27.1 g
- Fat: ~2.4 g
- Fiber: ~1.7 g
- Sodium: ~375 mg
With 1 cup (113 g) shredded vegan cheese added to the whole recipe (per roll):
- Calories: ~196 kcal
- Protein: ~4.5 g
- Carbohydrates: ~28.1 g
- Fat: ~6.9 g
- Fiber: ~1.7 g
- Sodium: higher — varies by vegan cheese brand
Notes:
- These estimates used USDA FoodData Central values for raw ingredients and common product averages. The Mayo Clinic and CDC recommend watching sodium and saturated fat intake; swap lower-sodium marinara or use less added salt if you’re monitoring sodium. For precise numbers, plug your specific brands into a nutrition calculator.
Perfect For…
Why you’ll want these in your recipe rotation:
- Cozy, shareable comfort: hand-held and nostalgic — perfect for family-style meals or to warm a crowd at parties.
- Weeknight-friendly: once the dough rises, assembly and bake are quick; a great option when you want homemade without fuss.
- Customizable and inclusive: inherently vegan and simple to adapt to gluten-free, spicy, or Mediterranean preferences.
- Make-ahead friendly: dough can be prepared in advance and rolls frozen for emergency dinners or last-minute guests.
How to Make Vegan Pizza Rolls
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced and caramelized (about 1 cup)
- 2 cups fresh spinach, sautéed with 1 clove garlic and a pinch of salt (about 60 g fresh)
- 1 cup (240 g) marinara sauce
- Optional: 1 cup (about 113 g) shredded vegan cheese
Optional ingredients & substitutions
- Gluten-free: substitute a 1:1 gluten-free flour blend + 1/2 teaspoon xanthan gum (if your blend lacks it).
- Herb twist: add 1 tsp dried oregano or 1 tbsp chopped fresh basil to the sauce.
- Oil swap: use avocado oil in place of olive oil.
- Vegan cheese alternatives: nutritional yeast + cashew cream for a lower-sodium option.
Method (step-by-step)
- In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until frothy. Tip: If no froth appears, your yeast may be inactive — try a fresh packet.
- In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed 4–5 minutes. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for about 1 hour, until doubled.
- While the dough rises, prepare fillings: caramelize the sliced onion in a skillet over medium-low heat for 15–20 minutes (stir occasionally). Sauté spinach with a touch of oil and a smashed garlic clove until wilted; squeeze out excess moisture.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough and roll it out on a floured surface into a rectangle approximately 12 x 10 inches (30 x 25 cm) and about 1/4 inch thick.
- Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Distribute caramelized onions and sautéed spinach on top. If using, sprinkle vegan cheese evenly.
- Roll the dough tightly from the long edge into a log. Use a sharp knife or dental floss to cut into 8 equal rolls.
- Place rolls cut-side-up on the prepared baking sheet, spacing them an inch apart. Optionally brush tops with a little olive oil or nondairy milk for sheen.
- Bake 20–25 minutes until the tops are golden and the dough is cooked through. Insert a skewer into the center of a roll — it should come out clean and hot.
- Let cool 5 minutes, then serve warm. Finish with chopped fresh basil or a sprinkle of nutritional yeast if desired.
Practical tips:
- Avoid soggy rolls: squeeze excess moisture from cooked spinach and don’t overload the sauce.
- Don’t over-knead: dough should be elastic but slightly soft — too much kneading makes dense rolls.
- Check doneness by color and internal temperature: rolls should be golden; internal temp of dough ~190°F (88°C) indicates fully baked bread.
Serve It Up
Presentation and pairing ideas:
- Classic dip board: serve with extra warm marinara and vegan ranch for dipping.
- Breakfast spin: heat and serve with a side of smoky tofu scramble and hot coffee or tea.
- Party platter: slice into smaller rounds and arrange with olives, pickled peppers, and a bowl of pesto for variety.
- Cozy night in: pair with a simple green salad, a glass of chilled sparkling water or a light-bodied red.
- Kids’ snack: serve with sliced fruit and a small container of marinara for dunking.
Storage Instructions
How to keep these fresh and safe:
- Room temperature: Store in an airtight container or wrapped in foil for up to 1 day. Because fillings include sauce and cooked greens, leave longer at room temp is not recommended.
- Refrigerator: Cool completely, then place in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave for 60–90 seconds.
- Freezer: Freeze cooled rolls individually on a tray until solid, then transfer to a freezer bag or airtight container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes (cover with foil if browning too quickly), or thaw overnight in the refrigerator and reheat 8–12 minutes.
Expert Tips
Chef’s Advice
- Flour choice: all-purpose flour gives a reliable chew and browning; for a slightly lighter crumb, substitute 25% bread flour.
- Dough texture: dough should be tacky but not sticky — add small flour or water adjustments in teaspoons.
- Spread sauce thin: a thin, even layer prevents sogginess and ensures the dough bakes through.
- Even cuts: use a serrated knife or dental floss to slice the roll cleanly without squashing shapes.
- Browning without dairy: brush tops with olive oil or aquafaba for a glossy, golden finish.
Creative Twists
Fun Flavor Ideas
- Spicy Calabrese: Add sliced vegan pepperoni or crumbled spicy vegan sausage and a pinch of red pepper flakes to the filling.
- Mediterranean: Replace marinara with pesto, add sun-dried tomatoes, sliced olives, and artichoke hearts.
- Gluten-free & herbed: Use a GF 1:1 flour blend + xanthan gum, and mix 1 tbsp chopped rosemary into the dough for an aromatic loaf.
- Breakfast roll: Swap marinara for a light tomato ketchup/sriracha mix and add crumbled tofu scramble and scallions.
- Cheesy cashew: Skip store-bought vegan cheese and blend soaked cashews with nutritional yeast, lemon, and a pinch of salt for a creamy filling.
Recipe Q&A
Frequently Asked Questions
Q: Can I use pre-made pizza dough?
A: Yes — a store-bought dough works well and saves time. Adjust rolling to the size recommended on the package.
Q: My rolls were soggy — what went wrong?
A: Likely too much sauce or excess moisture from spinach. Squeeze the spinach dry and use a thin layer of sauce.
Q: Can I make these nut-free?
A: Absolutely. Use nut-free vegan cheese or skip cashew-based fillings; many store-bought vegan cheeses are nut-free.
Q: How do I reheat without drying them out?
A: Reheat covered with foil in the oven at 350°F (175°C) for 8–12 minutes, or microwave briefly covered with a damp paper towel.
Q: Are these freezer-friendly?
A: Yes — bake then freeze, or freeze unbaked rolls and bake from frozen adding a few extra minutes.
Conclusion
These Vegan Pizza Rolls are a small, joyful package of flavor — comforting, adaptable, and simple enough to become a weeknight standby or party favorite. Try making a batch this weekend, snap a photo of your golden spirals, and share how you customized them with the community.
If you’d like alternative approaches or inspiration, check out this variation on Easy Vegan Pizza Rolls – Big Box Vegan and this step-by-step guide from Vegan Pizza Rolls – Rainbow Nourishments for more ideas and visual help.
Print
Vegan Pizza Rolls
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Warm, spiraled pizza rolls filled with marinara, spinach, and optional vegan cheese; perfect for casual meals and snacks.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced and caramelized (about 1 cup)
- 2 cups fresh spinach, sautéed with 1 clove garlic and a pinch of salt (about 60 g fresh)
- 1 cup (240 g) marinara sauce
- Optional: 1 cup (about 113 g) shredded vegan cheese
Instructions
- In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for about 1 hour, until doubled.
- While the dough rises, caramelize the sliced onion in a skillet over medium-low heat for 15–20 minutes. Sauté spinach with oil and garlic until wilted; squeeze out excess moisture.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough and roll it out into a rectangle (12 x 10 inches, about 1/4 inch thick).
- Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Distribute caramelized onions and sautéed spinach on top, and sprinkle vegan cheese if using.
- Roll the dough tightly from the long edge into a log and cut into 8 equal rolls.
- Place rolls cut-side-up on the baking sheet, spacing them apart. Optionally brush tops with olive oil or nondairy milk.
- Bake for 20–25 minutes until golden and cooked through. Let cool for 5 minutes before serving.
Notes
These rolls are freezer-friendly; bake then freeze, or freeze unbaked rolls and bake from frozen adding a few extra minutes.
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 196
- Sugar: 1g
- Sodium: 375mg
- Fat: 6.9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28.1g
- Fiber: 1.7g
- Protein: 4.5g
- Cholesterol: 0mg
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