Pizza piggies in a blanket

I've had an unusual amount of pizza cravins lately, so much so that I'm now looking for ways to enjoy pizza flavours outside of a traditional, flat pizza. Thus, pizza piggies in a blanket were created! The blankets are whole wheat pizza crust and the piggies are vegan sausage flavoured with two of my favourite pizza toppings: black olives and sun-dried tomatoes. Dip them in pizza sauce and you get a protein-filled little pizza popper.

How it's done:

Step 1
1st, make the sausages. These sausages are similar to the breakfast links recipe. They are must softer and less dense than Julie Hanson's sausage recipe. Any sausage will do....find one to your liking!

3/4 cup firm tofu, crumbled
1/3 cup vital wheat gluten
1/4 cup chopped black olives
1/4 cup chopped rehydrated sun-dried tomatoes
1 tsp granulated garlic (or 1 tsp powdered garlic)
1 tsp dehydrated onion
1 tsp oregano
1/2 tbsp mock beef broth


2 tbsp canola oil
4 tbsp sun-dried tomato rehydrating liquid or water

• Mash dry ingredients together
• Add wet ingredients to dry and thoroughly mix
• Squeeze the mixture with your hands in the bowl for 1 minute to help develop the gluten
• Drop 2 tbsp of the mixture onto a piece of tinfoil measuring approximately 4"X6" (10cmX15cm) Note: this mixture will be loose. The steaming will bind it together
  
• Shape the mixture into a breakfast link sized log
• Wrap the foil around the log and twist the ends lightly (like a tootsie roll)
• Steam for 30 minutes, unwrap and cool
  

Step 2

• Roll-out previously prepared pizza dough of your choice to 1/2 cm thick.
• Cut into strips that are slightly smaller than your sausages
• Wrap each sausage in one layer of pizza dough so that the ends of the sausage protrude from the dough on each end
• Arrange on a baking sheet
• Bake at 450 for 12 minutes or until dough is slightly browned
• Serve with pizza sauce for dipping