This recipe took just a few seconds to throw together so it’s very ideal for parties when you’re running around trying to knock a bunch of stuff out. I used crescent rolls since it’s easy to find vegan ones. I tried to put a small scoop of pasta sauce down before I added the vegan cheese & vegan pepperoni but that was taking a gamble if the dough would seal properly. I put pasta sauce in one of them and it cooked perfectly but I didn’t want to risk making a full batch that way. The biggest issue is that you’ll need to make sure the dough is 100% sealed around the filling. If pasta sauce is in the middle and gets messy then it may prevent you from getting a proper seal. Adding pasta sauce inside is optional. Pasta sauce for dipping is a must!
*I used a brick of diaya cheese. I think their sliced cheese would have had more stringy, gooey-ness. Next time I’ll used their sliced cheese. Even diaya’s website talks about the difference between their brick of cheese and their slices.
1 container of vegan crescent rolls, 1/2 brick of vegan cheese cut into 8 pieces, 8-16 pieces of vegan pepperoni slices, 1-2 TB oil, garlic powder & Italian spices, pasta sauce, 1/4 cup of shredded cheese (Makes 8 Pizza Bombs)
- Cut unrolled crescent rolls into 8 pieces. Ball each of the 8 pieces of dough then flatten them out.
- Put 1-2 pieces of vegan pepperoni on the bottom then a cube of vegan cheese on top. Putting a small spoon of pasta sauce down before vegan pepperoni is optional.
- Close the dough around the filling. Ensure the dough is 100% sealed. Place on cookie sheet.
- Put spices in oil and coat the pot of all of the dough. Sprinkle with vegan shredded cheese & salt on top. Bake at 350 for 15-20 minutes. ENJOY
For more details watch my video below. This recipe was inspired by Buzzfeed.