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  • Payton Pinsky

Vegan Pesto Pinwheels | Vegan Appetizer


You know its a great recipe when the non-vegans at the gathering eat them up! This holiday season I gave a go at a new cozy appetizer. This was surprisingly easier to make than it looked, even though a few didn't come out looking too beautiful. The flavors blend perfectly and the warmth of the crescent roll leaves you feeling full and satisfied! Let's get cooking!


Ingredients: 1 Package Crescent Rolls (Pillsbury are accidentally vegan!)

Jar of Roasted Red Peppers

Vegan Pesto (store bought or homemade)

Vegan Mozzarella Shreds (I used Violife)


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  2. Open your package of crescent rolls (Good luck haha! These suckers are difficult). Unroll the dough and carefully pull apart into 4 rectangles.

  3. Evenly spread 1.5 tsp of pesto on each rectangle, leaving some space around the edges. Sprinkle with roasted red peppers and vegan cheese.



4. Carefully begin to roll the dough from the short edge and pinch all seems closed. Use a sharp knife to cut each rolled log into 4 pieces each, so 16 total. These will be pretty small pieces, but will grow as they bake (see below). Lay them on the prepped baking tray and bake for about 15 minutes, until they become golden brown.


5. Serve warm, and enjoy!

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