I saw this recipe on “The Kitchen” recently and I immediately thought, I can veganize that!! I wasted no time, bought the ingredients the next day and gave it a try. It worked! These roll-ups were great with a side salad or maybe a bowl of soup. Otherwise, I could have eaten the whole pan… Feel free to switch it up and stuff with any of your favorite toppings. You could experiment with different flavors of vegan cheese as well. My favorite right now is the almond cheese that comes in chunks, it grates on a cheese grater like real cheese, and melts & tastes delicious too! To keep it vegan make sure your crescent dough doesn’t contain any eggs or butter (most contain just oil anyways). Enjoy!
Just add your toppings to the stretched out dough (don’t separate the crescent rolls!)
Then roll it up, and cut it into rounds. Bake for 25-30 minutes until golden brown.
Stuffed Crescent Roll-Ups
Notes
www.meatlessinthemountains.com
Ingredients
- 1 tube vegan crescent roll dough
- 1 package of vegan pepperoni slices
- 1 1/2 cups frozen broccoli, thawed, drained & squeezed, then chopped
- Sprinkle of garlic salt
- 1 cup vegan cheese, shredded (I used almond cheddar)
Instructions
- Preheat the oven to 400 degrees.
- Grease an 8-inch round pan with cooking spray.
- Unroll the crescent dough and stretch a bit with a rolling pin to get a larger rectangle shape.
- Place the pepperoni slices over the dough, then top evenly with the broccoli & the shredded cheese. Sprinkle some garlic salt on top.
- Roll the dough from one side to the other, then cut into 1-inch rounds.
- Place the rounds in the pan and bake until golden brown, 25 to 30 minutes.
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