Vegan Crescent Rolls

If you’re looking for a warm, flaky, and tangy appetizer or snack, try these Vegan Crescent Rolls stuffed with spinach artichoke. Plant-based versions of traditional comfort foods, such as buttery crescent dough encased in a savory filling of spinach, artichokes, and creamy vegan cheese. These rolls require minimal preparation and a few basic ingredients, making them impressive enough for entertaining while remaining quick enough for weeknights. Everyone will enjoy these Vegan Crescent Rolls stuffed with spinach artichoke, whether served as finger food, with soup, or on their own.

STATS

• Diet: Vegan
• Course: Snack or appetizer
• Cuisine: American-inspired
• Cook duration: Fifteen minutes
• Prep duration: 15 mints.
• Working time(total): Thirty minutes
• Yield: 8 rolls
• Single portion size: One crescent roll
• Cooking method: Baking
• Calories: ~140 kcal
• Difficulty level: Easy

TOOLS

• A mixing bowl
• Pastry brush
• Baking sheet
• Cutting board
• Silicone baking mat
• Knife
• Spatula or spoon

INGREDIENTS

• 1/2 cup of vegan cream cheese
• To taste of black pepper and salt
• 1 can of vegan crescent roll dough, 8 in number
• Melted vegan butter for brushing
• 1/4th cup of shredded vegan mozzarella cheese
• Powdered onion, half a teaspoon
• 1 cup of chopped fresh spinach
• 1/2 tsp. onion powder
• 1/2 cup can of artichoke hearts
• Nutritional yeast, two tbsps.
• 1 tablespoon of oil.

INSTRUCTIONS

1. Warm up the oven(empty) to 190 degrees C.
2. Cover the baking tray or sheet using the parchment liner, and then start working.
3. Add cream cheese, oil, spinach, garlic, and onion powder, artichoke, nutritional yeast, mozzarella, pepper, and salt in a mixing bowl.
4. Mix till all items are well incorporated.
5. Take out the dough of the crescent roll and separate all 8 triangles.
6. Dollop a full spoon of spinach-artichoke mixture at the wide end of a triangle.
7. Now start folding from the wide end till the tip of that triangle.
8. Place it on the baking sheet(lined).
9. Similarly, prepare all the crescent rolls and arrange them in a line on the baking sheet.
10. Apply the vegan butter on them and put the tray in the oven.
11. Bake them till you see them crisp and golden.
12. This will take around fifteen minutes.
13. Serve these Vegan Crescent Rolls stuffed with spinach-artichoke directly from the oven.

TIPS

• Mix the red pepper flakes in the filling to make it spicy as per your preference.
• Avoid overfilling the rolls; otherwise, the filling will leak out.

HOW TO STORE THE LEFTOVERS

CHILLING

• Save the cooled and leftover crescent rolls in a sealed box. Refrigerate them for around three days.

FREEZING

• Pack the rolls in a freezer-safe bag/box. Freeze them for approximately two months.

REHEATING:

• Warm up the defrosted or chilled rolls in the oven to bring back their crispness at 175 degrees C.

FAQs

Will the frozen spinach work?

• You need to defrost the spinach and remove all the water to prevent the filling from being soggy.

Is it possible to prepare the rolls earlier?

• You can refrigerate the fully assembled and ready-to-bake rolls for a day. Serve them freshly baked without the preparation mess.

What can I serve these rolls with?

• These rolls pair perfectly with vegan ranch, marinara sauce, or a hearty soup.

NUTRITIONAL FACTS/SERVING

Single portion size: One roll
Calories: ~140 kcal
Carbs(total): Sixteen grams
Fiber: 2 g
Net carbs: Fourteen grams
Fats: 7 g
Sugar: Two grams
Proteins: 3 g
Sodium: 310 milligrams