Vegan Pizza Rolls and Fried Ravioli

Experience Nostalgic Flavors with our Plant-Based Pizza Rolls

Step back in time with our irresistible plant-based pizza rolls, infused with the nostalgic flavors of savory Italian sausage, tangy marinara, and gooey cheese. Each bite is a trip down memory lane, evoking the cherished tastes of after school hangs and sleepover fun. Indulge in these plant-based pockets for a truly satisfying and memorable treat.

These are great for any gathering and are also fun to make with kids!

This recipe makes 24 pizza rolls or 12 fried ravioli

Prep Time: 20 mins
Cook Time: 20 mins
ALLERGENS: Soy & Wheat

INGREDIENTS: 

Neutral Oil to fry in

1 Package of BE Hive Italian Crumbles

1 ½ C of your favorite marinara sauce

1 bag of vegan mozz shreds

24 3” square vegan dumpling wrappers

1 T corn starch

4 T water

INSTRUCTIONS:

Preheat your frying oil to 350. 

In a skillet set to medium heat, open your BE Hive Italian Crumbles into the pan and saute for 4 mins, making sure you move the crumbles around with a spatula to avoid burning. Once you see a little color on your seitan and can smell the fragrant italian herbs and spices, pull it from the stove top and move to a large bowl to cool. Add in 1 ½ c of your favorite pasta sauce and stir. Continue to cool while you prepare your work space.

In a small bowl, add 1 T cornstarch and slowly whisky in 4 T of COLD water. This is what you will use to help seal the wrappers.

Get your wrappers and your tomato sauce ready as well.
On a cutting board or plate, place one wrapper down with a corner towards you like a diamond. Dip your fingers or use a pastry brush to moisten the edges of the wrapper. 

Put one heaping tsp of your italian crumble mix in the middle, top with a pinch of mozz.  

Fold your bottom corner up, then meet it with the left and right sides. Roll this over to make a sealed little pizza pocket. Continue this process until you have made your 24 pizza pockets!

If you are wanting some larger pizza pockets, you can instead make fried ravioli!

Place one wrapper down on your cutting board. Dip your fingers or use a pastry brush to moisten all 4 edges of the wrapper. Place a heaping tablespoon of your mix down, a pinch of cheese and then lay another wrapper on top, meeting the edges and pressing down on them to create a seal. 

When you’re ready to fry, carefully place your pizza rolls or fried ravioli into the fryer oil making sure to not overcrowd the pot. If you put too many in, the oil temp will drop and your pizza pals will not be as crispy! Fry for 4 mins until golden brown, remove carefully and drain on fresh paper towels. Serve with a side of marinara or ranch and enjoy!