Matbucha Pizza Rolls
Puff Pastry rolls filled with Moroccan Matbucha Spread, Vegan Mozzarella, and olives
Equipment
- 1 Baking Tray
- 1 Rolling Pin
- 1 Grater
Ingredients
- 500 gr Vegan puff pastry
- 250 gr Matbucha spread (Salad) About 1 cup
- 250 gr Vegan Mozzarella Shredded
- 5 Tbsp Green Olives Or any other toppings of choice
For The Green Herbs Olive Oil Dip
- ¾ Cup Grapeseed oil/Avocado oil
- ¼ Cup Olive oil
- ½ Fresh juice from half of lemon
- 1 Medium white onion
- 2 Cups Fresh Parsley
- 2 Cups Fresh Cilantro
- 1 Tsp Salt
Instructions
- Thaw the puff pastry beforehand in the refrigerator so that it is comfortable to work with and not too hot or at room temperature.
- Heat the oven to 180C/350F degrees.
- Spread the puff pastry horizontally on a floured work surface.
- Using a tablespoon, spread the Matbucha salad or pizza sauce over the surface of the dough, leaving about a centimeter at the edges without spread.
- Sprinkle some grated vegan mozzarella over the sauce area.
- Top with olives or any topping of your choice.
- Roll the filled dough across its width into the shape of a rolled snake, from the edges at the beginning of the dough to the end and gently tighten the edges of the dough.
- Cut the snake into pieces about 2 centimeters thick and place them with the spiral downwards, on a baking tray lined with baking paper.
- Bake in the oven for 30 minutes until the dough is golden and crisp and the vegan cheese is melted.
Green Herbs Olive Oil Dip
- Grind everything together in a strong blender until a uniform liquid dip is obtained. Taste and adjust flavors if salt is lacking, or lemon, etc. Serve with the pastries.