Dairy-Free Italian Roll
Delight in the rustic charm of this Dairy-Free Italian Roll, a savory bread recipe bursting with vibrant Mediterranean flavors. This vegan-friendly dish features a soft, golden crust enveloping a tantalizing filling of fresh spinach, sun-dried tomatoes, black olives, and aromatic garlic, all elevated by the cheesy richness of nutritional yeast. Enhanced with fragrant basil, oregano, and a hint of black pepper, this roll is as wholesome as it is delicious. Easy-to-make and ready in just under 90 minutes, it’s perfect as a warm appetizer, a side dish for your favorite Italian meals, or a light stand-alone snack. Dairy-free and packed with nutritious ingredients, this recipe is a must-try for anyone seeking a plant-based twist on classic Italian flavors.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 0.75 cup warm water
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1 cup spinach, chopped
- 0.5 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 0.25 cup black olives, sliced
- 0.25 cup basil, fresh leaves
- 1 teaspoon oregano, dried
- 0.25 teaspoon black pepper
Instructions
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes foamy.
In a large mixing bowl, combine flour and salt. Add the olive oil and the yeast mixture, stirring to form a soft dough.
Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 45 minutes or until it has doubled in size.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x8 inches in size.
Spread chopped spinach evenly over the dough, then add sun-dried tomatoes, minced garlic, nutritional yeast, sliced olives, fresh basil leaves, and sprinkle with dried oregano and black pepper.
Starting from a long side, tightly roll up the dough into a log, sealing the edge by pinching it together. Place the roll seam-side down on the prepared baking sheet.
With a sharp knife, make gentle slashes across the top of the roll to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes or until the roll is golden brown and sounds hollow when tapped.
Remove from the oven and allow it to cool slightly before slicing.
Serve warm as a delicious dairy-free Italian appetizer or light meal.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
