These stuffed crescent rolls were inspired by one of my favorite appetizers: Stuffed Mushrooms. Fragrant garlic sauteed in extra virgin olive oil gets the party started (and the kitchen smelling oh so good!). Chopped cremini mushrooms are added to the mix, followed by heaping cups of baby spinach. Why does so much spinach always look like nothing once it’s cooked?!! Season the filling with salt and pepper before spooning into vegan crescent rolls. (I found mine at Trader Joe’s.)
Flavorful and elegant, these stuffed crescent rolls can do double duty as a side or appetizer. I think they’d make a beautiful addition to the holiday table this year!
Spinach & Mushroom Stuffed Crescent Rolls
- 4 cloves garlic, minced
- 1 cup cremini mushrooms, finely minced
- 6 ounces baby spinach
- 1 tablespoon olive oil
- 1 package vegan crescent rolls
- 3 tablespoons vegan Parmesan cheese (such as Violife)
- salt to taste
- pepper to taste
Heat olive oil in a large saute pan.
Add garlic and mushrooms. Saute for 2 minutes until fragrant.
Stir in the spinach. Using tongs, toss the spinach into the mixture until slightly wilted.
Sprinkle in freshly grated vegan Parmesan cheese.
Taste and season with salt and pepper, as needed.
Spoon about 1 1/2 tablespoons of filling into the center of a crescent roll.
Wrap the dough around the filling so it forms a twist shape.
Continue with the rest of the filling and rolls.
Bake at 350 degrees for 10 minutes.