The nutritional profile is only an estimate based on the ingredients in this recipe. This will vary depending on the dough and toppings you use.

You can brush the rolls lightly with olive oil or soy milk to get them to a golden brown, but I don't find it necessary with the store-bought pastry dough. 

In the US, two vegan puff pastry options are Pepperidge Farms and Pillsbury (note: contains palm oil).

Roll the dough into a rectangle as evenly as you can with a rolling pin. Don't worry if the ends aren't perfect; you can trim them. Aim for a dough thickness that's just right, avoiding overly thick or thin layers for optimal cooking.

For the rolls, strike a balance with the filling. Too little, and they're all dough; too much, and they're hard to roll. Find the happy medium for the perfect bite.

Spread the filling, leaving a margin around the edges. Roll the dough tightly, then seal by pinching or trimming the edges.

Cut the roll with a sharp knife into uniform pieces, and arrange them on a parchment-lined baking sheet.

These rolls are best served warm, accompanied by extra marinara sauce or Vegan Ranch for dipping.