Breads Archives | Stephanie Dreyer

November 25, 2018

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!

Stuffed-Crescent

Spinach & Mushroom Stuffed Crescent Rolls

Servings 8 rolls

Ingredients

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

Instructions

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.

Stuffed-Crescent-Rolls

by Stephanie Dreyer

September 13, 2017

If you’ve never had this Italian stuffed bread, you must try this recipe! It’s a family favorite in my house. Olives and pepperoncinis are a wonderful complement to the vegan ham, (which I purchased from The Herbivorous Butcher.) The mildness of the Chao regular slices worked really well for this recipe. My kids are not a fan of dairy-free cheese but this one melts really well without a strong flavor, which they enjoyed in this dish. A dairy-free mozzarella would be delicious too.

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

This makes a great appetizer for Italian night. It also makes a great main, serving a couple of slices with a tossed green salad and an antipasto platter. Change up the ingredients for countless stromboli options!

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

Vegan Ham and Olive Stromboli

Ingredients

1 package of whole wheat pizza dough
3 Chao Creamy Slices (Field Roast), sliced in half
1/2 cup olive tapenade
1/4 cup sliced pepperoncinis
3 slices vegan ham (or other plant-based “meat”)
Sprinkling of Penzey’s Spices Pizza Seasoning (or any Italian Herb seasoning and garlic powder)
1 1/2 tablespoons Go Veggie! grated Parmesan Cheese
3 tablespoons olive oil , divided
Marinara sauce , for serving

Instructions

Take the dough out of the refrigerator and let sit 30 minutes to an hour to allow to rise.
Roll out dough on a floured service into a large oval.
Brush the dough with 1 1/2 tablespoons olives oil and sprinkle with the seasoning.
Layer the cheese slices down the length of the pizza dough, leaving a 1 inch border around the entire oval.
Add the vegan ham on top.
Spread the olive tapenade over the cheese and ham. Sprinkle the pepperoncinis on top.
Bring both sides of the dough together and fold over each other to make a seam. Tuck and seal each end.
Turn the roll over and place on a greased baking pan. Brush with remaining olive oil and dust with the Parmesan cheese.
Bake at 475 degrees for 10 minutes.
10. Allow to sit 5 minutes and slice. Serve with marina sauce for dipping.