Our Bbq Cheddar Pizza Rolls
Ingredients
- 3/4 cup of diced portobello mushroom
- 1/3 cup of minced red onion
- 1/2 cup of vegan cheddar cheese
- Olive oil
- Dried oregano
- For the dough
- 1 packet of dry active yeast
- 1 tsp of sugar (we used turbinado sugar)
- 1/2 cup of warm water
- 1 1/2 cup of all purpose flour
- 1 tbs of olive oil
- For the BBQ sauce
- 1/2 cup of sun dried tomato paste
- 1/3 cup of applecider vinegar
- 1/8 cup of maple syrup
- 1 tbs of molasses
- 1 tbs of stone ground mustard
- 1 tbs of garlic powder
- 1 tbs of paprika
- 1 tsp of pink himalayan salt
- 1 tsp of black pepper
- 1 tsp of turbinado sugar
Preparation
Combine dry active yeast with sugar and pour in warm water
Stir until yeast is dissolved and let stand for 5 to 10 minutes
Combine dry active yeast with sugar and pour in warm water. Stir until yeast is dissolved and let stand for 5 to 10 minutes
In a separate bowl combine flour and olive oil. When yeast is ready (if yeast is not foamy start over) mix into dry ingredients
Knead dough on flat surface. Coat the bowl you just used with a dash of olive oil and place dough back in bowl. Cover with a small towel and set in a warm room for two hours
Once dough is ready make sauce in a small pot on medium heat. Combine all ingredients and stir well for 3 to 4 minutes. Once sauce is ready set aside
Grab dough and roll out thinly onto a floured surface. With a cutter of choice cut dough for pizza rolls until out of space. Add sauce, cheese, mushroom, and onion to dough skipping every other piece
Preheat oven to 375°. With every empty piece of dough place on top of dough with toppings. Press seal with a fork and set onto a baking sheet
With a brush add olive oil and dried oregano on top. Place in oven for 15 minutes. Once time is up remove from oven and allow to cool for 10 minutes. Serve with sauce of choice and enjoy