With cilantro and curry paste for flavor, this vegan, dairy-free, and easy carrot soup comes together quickly in your Instant Pot®.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 10 pizza rolls |
Ingredients
- nonstick cooking spray
- 1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
- 1 cup pizza sauce or marinara sauce
- 6 large slices deli pepperoni
- 1 (8 ounce) package sliced mozzarella cheese
- 10 thin small slices pepperoni
- ¼ cup freshly grated Parmesan cheese
- ¼ cup olive oil
- 1 small bunch fresh parsley, stem removed and finely chopped
- 2 cloves garlic, minced or pressed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
- Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
- Brush surface of the pizza dough with as much pizza sauce as you like.
- Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
- Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.
- I pan-fried my pepperoni a bit to release some of the grease. I have tried this recipe with shredded mozzarella as well and they were hard to transfer to the pan and to keep inside the roll.