Prep Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Ingredients
- 2 tablespoon sun-dried tomatoes (if packed in oil, drain the oil)
- 1 can pre-made crescent rolls
- 1 tablespoon olive oil
- 1 shallot diced
- 1 clove garlic diced
- ½ teaspoon garlic powder plus more for topping
- ½ teaspoon dried basil
- ½ teaspoon dried oregano plus more for topping
- pinch of salt & pepper
- 4 oz vegan cream cheese (used chive flavored in the recipe)
- 1 tablespoon vegan butter
- marinara optional, for dipping
Cooking Instructions
- Preheat the oven to 350 degrees and line a baking tray 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 well 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 let it 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 tablespoon of shallot/tomato mixture to the bigger end of each piece of dough.
- Starting at the big end, roll the dough into a crescent roll. Pinch the ends and shape them well.
- Transfer the finished rolls to the baking tray. 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.
Nutrition Fact
- Calories: 172 kcal
- Carbohydrates: 14 g
- Protein: 2 g
- Fiber: 1 g
- Sugar: 4 g
- Fat: 13 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Sodium: 292 mg
- Potassium: 59 mg
- Iron: 1 mg
