Vegan Crescent Wreath
This beautiful Vegan Crescent Wreath will be festive first course for 16, it’s loaded with delicious Delight Nugget, Veggies and Vegan cheese. Perfect for Holiday.
5 piece Delight Nugget, diced
2 tubes (8 oz) refrigerated crescent rolls (8 counts)
½ cup vegan chive-and-onion cream cheese spread
½ cup broccoli, chopped
½ cup mushroom, chopped
2 Tbsp onion, chopped
1 cup vegan cheese, shredded
1 Tbsp Vegetable oil
Salt, black pepper to taste
Fresh rosemary, if desired
Heat oven to 375°F, and place the Delight Nugget in oven for 10 mins, until edges are golden-brown. Then dice the Delight Nugget and set aside.
In a pan, heat the vegetable oil over medium heat add onions, mushrooms, and broccoli and cook about 7-10 mins until it cook through. Turn off the heat and when it cools down, add the Delight Nugget and vegan cheese. Stir well and season with salt and black pepper. Set aside.
Unroll both tubes of dough (separate into 16 triangles). On a sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
Spread vegan cream cheese on dough to within 1 inch of points. Spoon the mixture on widest part of dough.
Pull end points of triangles over mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with oil.
Bake 25 to 30 mins or until deep golden brown. Let it cool for 5 mins. Enjoy!