Vegan Sun-Dried Tomato Crescent Rolls
These Vegan Sun-Dried Tomato Crescent Rolls are the perfect quick appetizer or snack. Top with vegan garlic butter and serve with a side of marinara.
Ingredients
- 1 tbsp olive oil
- 1 shallot diced
- 1 clove garlic diced
- 1/2 tsp garlic powder plus more for topping
- 1/2 tsp dried basil
- 1/2 tsp dried oregano plus more for topping
- pinch of salt & pepper
- 2 tbsp sun-dried tomatoes if packed in oil, drain the oil
- 1 can pre-made crescent rolls mine came with 8 rolls
- 4 oz vegan cream cheese I used chive flavored
- 1 tbsp vegan butter
- marinara optional, for dipping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Heat olive oil in a pan over medium heat. Add shallot, garlic, garlic powder, basil, oregano and a pinch of salt & pepper. Stir to combine and cook for a couple of minutes, or until the shallot starts to soften.
- Add the sun-dried tomatoes to the pan and cook for an additional 2 minutes. Transfer the mixture to a bowl and allow to cool slightly.
- Open the crescent roll container and lay out the dough pieces on a cutting board. Spread cream cheese on each piece of dough. Add 1 tbsp of shallot/tomato mixture to the big end of each piece of dough.
- Starting at the big end, roll the dough into a crescent roll.* Pinch the ends and shape them.
- Transfer the finished rolls to the baking sheet. Melt the butter in the microwave and add a pinch of garlic powder & oregano to the butter. Brush each crescent roll with the garlic butter.
- Bake the rolls in the oven for 12-15 minutes, or until browned on top. Remove from the oven and serve on their own or with a side of warm marinara.
Notes
*If some of the filling spills out while rolling up the dough, gently press it back in then pinch the sides.
Calories: 172kcal, Carbohydrates: 14g, Protein: 2g, Fat: 13g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 292mg, Potassium: 59mg, Fiber: 1g, Sugar: 4g, Iron: 1mg
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