I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.
I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.
I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.
I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.
Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.
A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.
Without further ado…
In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.
You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.
The Non Dairy Evolution Cookbook by Skye Michael Conroy has become one of my favorite cookbooks in my kitchen. I rarely use cookbooks; I’m a self-admitted splash-of-this and pinch-of-that cook. However, I am constantly pulling out this one.
Everyone always says giving up cheese is the hardest part of going vegan – if I had had this book years ago, it never would have even been a question. I remember discovering Daiya, and the excitement of having “real cheese” again. I think Skye’s cheeses far surpass Daiya, although Chao is still a pretty serious contender. While I’d love to share recipes, I’m respecting the author’s wishes that people will purchase the book if interested. Here’s a link!!
Spaetzle in jarlsburg melt with broccoli greens and onions.
The no yolks sauce on scrambled tofu (our Sunday breakfast now!)
Again, no yolks sauce on tofu.
A wheel of the mozzarella fior di latte.
Mozzarella fior di latte in a Chicago style pizza.
The mozzarella melt on a grilled caprese sandwiches.