2 links, or 3.5 oz Beyond Meat Hot Italian Sausage or favorite vegan sausage brand of choice
2 tsp Italian seasoning
1 bag, or 7 oz vegan Mozzarella shreds, such as Daiya Cutting Board Mozzarella Shreds
2½ cups favorite marinara sauce, separated
½ cup fresh basil, chopped
Salt and pepper, to taste
Flour, for dusting
1 package premade no-knead pizza dough (you can use homemade dough if you prefer)
2 empty ice cube trays or a ravioli press
4 TBS vegan butter, melted
½ cup vegan parmesan cheese
Fresh flat leaf parsely, finely chopped, for garnish
Instructions
Preheat oven to 400 F
In a saute pan on medium heat, add oil. Once the oil is hot, add sausage and Italian seasoning. With a wooden spoon, or spatula, crumble the sausage into bite size pieces and cook until the pieces are golden brown and slightly crisp around the edges, about 6-7 minutes.
Transfer hot sausage crumbles to a large bowl. Toss with mozzarella shreds, one cup marinara, and fresh basil. Mix well to combine. Taste and adjust seasonings, adding salt and pepper if you wish. Set aside.
Using a sharp knife, cut pizza dough ball in half. Then cut each half in another half - this should result in 4 pieces of dough.
Dust a clean working surface with a bit of flour, and roll out each piece of dough large enough to cover a standard ice cube tray or ravioli press, about 15 inches long, and 5 inches across. Dust your ice tray or ravioli press with enough flour that they're coated with a thin layer.
If using a ravioli press, follow ravioli press directions and fill each "ravioli" with about 1 tablespoon of sausage and cheese filling. If you're using a standard ice tray, place one empty ice tray in front of you and lay your first sheet of dough gently on top of the empty ice tray. Take the second empty ice tray and gently press down to form pockets in the dough. Once you have pockets in the dough, place 1 tablespoon of sausage and cheese filling in each pocket, trying to avoid getting filling outside of the pockets. Gently tap the ice tray to remove any air pockets.
Next, lay the other half of your sheet of dough over the ice tray, pressing with the flat of your hand to push out any extra air. Then take a rolling pin and run it over the surface of the dough until the ridges beneath become visible. At this point, you can flip the mold over and gently peel it away. If you find that some ravioli are stuck to the tray, try tapping one edge against the table—any remaining pasta should come loose. Repeat this process once again with the other two sheets of dough.
Transfer pizza rolls to a parchment paper lined baking sheet. Brush each roll with melted butter and sprinkle with parmesan cheese. Bake until the tops of the rolls are golden brown and crispy, about 11-13 minutes. Garnish with fresh parsely and cool for 5 minutes before serving. Serve with additional marinara sauce and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/easy-vegan-pizza-rolls/