In a large mixing bowl, combine the flour and salt. Dissolve the yeast in lukewarm water and let it sit until frothy, about 5 minutes. Add the yeast mixture and olive oil to the flour, then mix until a shaggy dough forms.

Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.

Heat a skillet over medium heat. Add the ground protein substitute and cook, breaking it apart, until browned. Let cool slightly, then mix with ricotta, Parmesan, parsley, and black pepper in a bowl.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the risen dough into a large rectangle, about ¼ inch thick. Spread the filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly into a log, starting from one long side. Slice the log into 2- to 3-inch pieces and place them seam-side down on the prepared baking sheet.

Brush the tops of the rolls with beaten egg and sprinkle with sesame seeds if desired.

Bake for 25–30 minutes, or until golden brown and firm to the touch. Let cool slightly before serving.