Bolognese Pizza Rolls Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
1 store-bought refrigerated pizza dough (regular or gluten-free)
2 ½ cups Lentil Bolognese Sauce
2 cups baby spinach
1 cup vegan mozzarella shreds (optional)
1Preheat the oven to 400°F.
2Roll out the pizza dough on a floured surface.
3Spread the Lentil Bolognese Sauce over the crust, leaving a 1-inch border around the edge of the circle.
4Layer the spinach on top and sprinkle with the cheese (if using).
5Starting with the side closest to you, roll the dough into a log, sealing it on the bottom and stretching it out until it’s about 1-inch in diameter.
6Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper or a silpat mat.
7Bake for 10 minutes.
8Serve with additional Lentil Bolognese Sauce.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.