Lifestyle
Meat-free Monday: Pesto pizza rolls
When made using vegan seitan salami, this recipe for Pesto Pizza Rolls makes for the ideal meatless Monday meal.
![Meat-free Monday: Pesto pizza rolls](https://images.caxton.co.za/wp-content/uploads/sites/45/2022/12/meat-free-monday-pesto-pizza-rolls-780x470.jpg)
These pesto pizza rolls are tasty and have a delightfully crunchy cheese edge, reminiscent of a deep-dish pizza.
Recipe by Goldcrest. Note: Salami has been replaced with seitan salami (vegan salami) for a meat-free alternative.
Makes ± 12 | Prep time: 40 minutes | Cook time: 20 minutes
Ingredients
- ±800g store bought pizza dough
- 185ml tomato-based pasta / pizza sauce
- 70g Goldcrest Basil Pesto
- 70g Goldcrest Olive Pesto with Sundried Tomato
- 260g mozzarella cheese, grated (about 2 cups)
- 100g green olives, pitted and torn into pieces
- 50g feta cheese, crumbled
- 100g seitan salami
- ¼ red onion, thinly sliced
- 40g Parmesan cheese, grated
- Olive oil, for brushing
Method
- On a lightly floured surface, roll out the pizza dough into a large rectangle.
- About 45 x 35cm.
- Spread the tomato based sauce lightly on top of the dough rectangle. Leave a few cm at the bottom of the dough completely clear of all sauce and toppings so you have a nice clean edge to seal up the rolls.
- Dollop spoonfuls on Goldcrest Basil Pesto on half of the rectangle.
- Dollop spoonfuls on Goldcrest Olive Pesto with Sundried Tomato on the other half of the rectangle. Spread out evenly.
- Sprinkle both sides with shredded mozzarella.
- Over the Basil Pesto side, spread out the crumbled feta and green olives.
- Over the Olive Pesto side, spread out the seitan salami and red onion.
- Brush the empty edge of dough with water to help the log seal.
- Carefully roll dough into a log, from the filled side towards the empty edge.
- Slice off the edges.
- Roll onto a flat large baking tray lined with baking paper. Seam side down.
- Refrigerate for 20 minutes.
- Preheat oven to 200˚C.
- Line another large baking tray with baking paper.
- Using a very sharp serrated knife, cut the log into ± 4cm pieces.
- Use a sawing motion so you do not squash the layers.
- Turn pizza rolls onto their sides. Press the dough and filling spiral down gently to spread it out and coax it into a nice round shape.
- Transfer to the clean lined baking tray.
- Brush with a little olive oil and sprinkle the tops with Parmesan cheese.
- Bake for 20 minutes until lightly golden brown and the cheese is bubbling over.
- Try to let them rest for a few minutes before biting into their cheesy, pesto, fluffy goodness.
If you would like to make your own delicious pizza dough…
Ingredients
- 325ml warm water
- 10g sachet instant dry yeast
- 1 Tbsp sugar
- 2 Tbsp / 26g olive oil
- 1 tsp salt
- 500g flour, plus more for rolling out
Method
- Combine warm water, yeast, sugar and olive oil in a jug.
- Mix and leave for 5 minutes until yeast is foamy.
- Combine salt and flour in the bowl of a stand mixer fitted with the paddle attachment.
- Start the mixer on low and slowly pour in the water mixture.
- Mix until a dough comes together and then switch to the dough hook.
- Mix on low speed for 10 minutes until smooth and shiny.
- Place dough in a lightly oiled bowl.
- Cover with a clean dishcloth and leave in a warm area for one hour.
- Continue with the recipe above.