Cheesy Herb and Garlic Whole Wheat Pizza Rolls

Place the yeast in a large mixing bowl. In a liquid measuring cup, measure out the 1-1/2 cups warm water, add the 2 teaspoons of maple syrup and stir. Pour the water/syrup mixture over the yeast and allow to sit 5 minutes or until yeast begins to bubble and turn foamy. Then add the olive oil and sea salt to the foamy yeast mixture.

In a separate medium-sized mixing bowl combine the flour with the rosemary, thyme and garlic powder. Add the flour mixture 1 cup at a time to the yeast mixture being sure to fully incorporate it. Turn the dough out onto a floured surface and knead 5 minutes or until smooth and elastic. Place the dough into an oiled bowl and turn to coat. Cover with a dish towel and let rise in a warm place for 1 hour, until doubled in size.

Once the dough has risen, punch it down and place it onto a floured surface and preheat the oven to 400F. With a rolling pin, roll the dough into a large (roughly 15×12 inch) rectangle. Spoon the tomato sauce or pizza sauce onto the dough and spread it out until evenly distributed. Top with the grated mozzarella cheese and then sprinkle with vegan parmesan cheese. With a pizza slicer, slice the pizza length-wise into 10 equal strips. Roll each pizza strip as you would a cinnamon roll, tucking the last few inches of the dough underneath the pizza roll to help hold it together.

Press each pizza roll down slightly and place on a parchment lined baking sheet (you may have to use two baking sheets and bake each batch of rolls separately). Bake the rolls at 400F for 18-20 minutes, until lightly golden and cheese is melted.