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Pizza Roll Salad - Flora Foodie
pizza roll salad

Pizza Roll Salad

You know those days when you really want to indulge in something unhealthy, but you really shouldn’t?

Well, I’ve taken to putting a small portion of that unhealthy craving on a salad.  Every time, my craving is satisfied and I have zero regrets about a small indulgence when it’s on top of a yummy loaded salad.

Want a pile of my friend coconut tempeh nuggets dripping in sweet chile sauce?  Put a few on a salad with some chile sauce in a light dressing.

Want onion rings?  Fry up a few little strings of onion and throw those on a salad. 

Want pizza?  I’ve got you covered with this pizza roll salad. 

Actually, I made this recipe because I wanted crescent rolls.  Mmmmm, crescent rolls.  But it turned into a pizza salad!  Veggie pizza toppings and marinara-and-cheese-filled crescent rolls make for a seriously fun dinner!

Sooooo let’s eat!

Pizza Roll Salad
Serves 4
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Ingredients
  1. 1 container crescent rolls*
  2. 2 T marinara sauce
  3. 2 T Daiya mozzarella cheese (or whatever your favorite vegan cheese is)
  4. 1/2 C marinated artichoke hearts
  5. 1 shallot, minced
  6. 1 C mushrooms
  7. 1/4 C kalamata olives, sliced
  8. 1/4 C sun dried tomatoes
  9. 2 T olive oil
  10. 2 T balsamic vinegar
  11. 6 C greens of coice
  12. optional: whatever your favorite pizza toppings are!
  13. *Luckily, it’s very easy to find vegan crescent rolls.  Trader Joe’s and Whole Foods both carry them, I imagine most health food stores do, and even the Pillsbury Reduced Fat rolls are vegan (just full of chemicals)!
Instructions
  1. Preheat oven to 375 degrees. Pop open that crescent roll container and take the rolls out – try to keep them in one sheet as best as you can. The rolls will be perforated into 8 triangles, but you want to seal those diagonal perforations up again to make 4 rectangles. Once you do that, take each of the 4 rectangles, spread a little marinara on it, leaving a little border. Top with cheese and roll up.
  2. Place on an oil-sprayed baking sheet and bake for 15 minutes until puffy and golden and awesome.
  3. While the rolls are baking, heat a large skillet over medium-high heat. Add the marinated artichoke hearts first – don’t drain them too thoroughly, you’re going to use the oil that they’re covered in to help you saute! After a minute, add your mushrooms and shallot and cook for about 5 minutes, until everything is turning golden.
  4. To make the dressing, just mix the balsamic vinegar and oil together (I used Tuscan herb flavored olive oil.)
  5. When the crescent rolls are done and have cooled enough to touch them, slice them up, and pile them and the rest of the ingredients on your bed of greens!
Nutrition facts per serving
  1. Calories: 344; Calories from Fat: 212; Total Fat: 23.5g; Saturated Fat: 4.7g; Sodium: 754mg; Total Carbohydrates: 31.0g; Dietary Fiber: 3.5g; Sugars: 7.5g; Protein: 6.6g
Flora Foodie https://florafoodie.com/

Pizza.

Salad-style.

You’re welcome.


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6 responses to “Pizza Roll Salad”

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