These Vegan Sun-Dried Tomato Crescent Rolls are the perfect quick appetizer or snack. Top with vegan garlic butter and serve with a side of marinara.
I love a party appetizer. And while I haven’t attended any parties this year (thanks 2020), that hasn’t stopped me from eating all the party foods. These Vegan Sun-Dried Tomato Crescent Rolls are savory and delicious – perfect for all those parties in 2021.
Is pre-made crescent roll dough vegan?
For the most part, the answer is yes. But obviously always check the label for any pesky dairy ingredients.
I got my dough at Trader Joe’s, but I believe the Annie’s brand and Pillsbury are vegan as well.
How to fill Vegan Sun-Dried Tomato Crescent Rolls
The filling for these rolls is incredibly simple AND totally delicious. To start, cook up shallot, garlic, garlic powder, salt, pepper, oregano & basil in a pan with a little bit of olive oil. Once everything starts to get tender, add some sun-dried tomatoes. I used sun-dried tomatoes packed in oil and just made sure to drain the oil back into the jar before adding them to the pan.
Once the tomatoes have cooked for a couple minutes, transfer the mixture to a bowl and let it cool slightly.
The other ingredient for the filling is vegan cream cheese. I went with my go-to – Kite Hill chive-flavored cream cheese. But use your favorite.
Pop open your dough and unroll the pieces on a cutting board. Spread some cream cheese on each piece of dough, then add about 1 tbsp of the shallot/tomato mixture.
Roll up the filled dough pieces (starting at the big end) and form them into cute little crescents. It’s ok if a little filling spills out, but try to pinch the ends so it stays intact while baking.
Right before going in the oven, top the little guys with some melted/seasoned vegan butter. This step is a must, trust me.
How to serve Vegan Sun-Dried Tomato Crescent Rolls
Once the rolls are browned and crispy on top, pop them out of the oven and let them cool slightly – or as long as you can wait.
You can totally eat these all by themselves OR you can take it to the next level and dip them in warm marinara or more melted vegan garlic butter. I won’t judge you no matter how you devour these tasty little bites!
Need more recipe inspo? Check these out:
Vegan Sun-Dried Tomato Crescent Rolls
- 1 tbsp olive oil
- 1 shallot diced
- 1 clove garlic diced
- 1/2 tsp garlic powder plus more for topping
- 1/2 tsp dried basil
- 1/2 tsp dried oregano plus more for topping
- pinch of salt & pepper
- 2 tbsp sun-dried tomatoes if packed in oil, drain the oil
- 1 can pre-made crescent rolls mine came with 8 rolls
- 4 oz vegan cream cheese I used chive flavored
- 1 tbsp vegan butter
- marinara optional, for dipping
- Preheat the oven to 350 degrees and line a baking sheet 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 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 allow to 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 tbsp of shallot/tomato mixture to the big end of each piece of dough.
- Starting at the big end, roll the dough into a crescent roll.* Pinch the ends and shape them.
- Transfer the finished rolls to the baking sheet. 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.
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