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Immaculate Holiday Crescent Roll Appetizers
Immaculate Holiday Crescent Roll Appetizers
Course
Appetizer
Cuisine
vegetarian
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
20
appetizers
Author
Veg Life Staff
Ingredients
FOR THE CRESCENT DOGS:
4
triangles
Immaculate Baking Organic Crescent Rolls
each triangle cut into three smaller triangles
2-3
Veggie Hot Dogs
sprinkling
White Sesame Seeds
optional
FOR THE CRESCENT DOG DIPPING SAUCE:
1/2
c
Heavy Cream or Vegan Sour Cream
warmed
1/4
c
Dijon Mustard
or yellow mustard
FOR THE CHEESY RANCH CRESCENT PINWHEELS:
4
triangles
Immaculate Baking Organic Crescent Rolls
seams pressed securely together
2
tbsp
Ranch Dressing
https://theveglife.com/homemade-vegan-ranch-dressing-and-dip/
1
Veggie Dog
diced and pan fried
2
Green Onions
sliced
Instructions
TO MAKE THE CRESCENT DOGS:
Unroll the crescent dough from the can and take four triangles, cut EACH triangle in three smaller triangles.
Slice an uncooked veggie dog into thirds, place one third onto each triangle you created above and roll.
Using a butter flavored spray, top each rolled crescent with a sprinkling of white sesame seeds. This is, of course, optional.
TO MAKE THE CRESCENT DOG DIPPING SAUCE:
Whisk together the heavy cream/sour cream and Dijon mustard, heating over low heat in a small saucepan just prior to serving.
TO MAKE THE CHEESY RANCH CRESCENT PINWHEELS:
In a small non-stick pan and a tiny bit of oil, add the diced veggie dog and fry until crisp.
Using the other 4 triangles from your crescent tube, press all of the seams together creating a "sheet" of dough.
Spread ranch dressing, followed by shredded cheese, the crispy diced veggie dog and finally, green onions.
Take the short side and roll. Slice the roll into about 8-10 portions and place onto the baking sheet with the crescent dogs.
Bake at 375 degrees or until puffed and golden.
Serve with extra ranch dressing on the side for dipping.