Simple to make and requiring little prepartion time, these are great for hors d'oeuvres at cocktail parties or as fun snacks at kids' birthdays. I like to make these for larger get togethers as both the dough and the filling can be made one day in advance for easier preparation. For a vegetarian variation, use a ham or bacon meat substitue of your choice.
Make 4 dozen crescent rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- For the dough:
- 2 cups all-purpose flour
- 1 T. granulated sugar
- 1 t. salt, plus more for sprinkling
- 1 cup (2 sticks) soy margarine, such as Willow Run
- 1 8-oz tub dairy-free cream cheese, such as Tofutti
- For the filling:
- 4 oz ( ½ of an 8-oz tub) dairy-free cream cheese, such as Tofutti
- 1 T. white miso
- 1 T. honey
- ¼ cup chopped parsley
- 8 ounces shaved ham or prosciutto, cut into 4” strips
- 1 T. soy milk, for brushing
1. Make the dough. In a medium-sized mixing bowl, sift together the flour, sugar and salt. Set aside. In another medium-sized mixing bowl, using an electric hand mixer, cream together the soy margarine and dairy-free cream cheese until fluffy. At a low speed setting, add the flour mixture and mix until just combined. Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least 4 hours or up to overnight.
2. Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.
3. Make the filling. In a small mixing bowl, using an electric hand mixer, cream together the tofutti, miso and honey until mixture is fluffy. Stir in the chopped parsley and the shaved ham or prosciutto strips and set aside.
4. Divide the dough into 4 sections. On a lightly floured surface, roll out the dough one piece at a time to about a 12” x 8” rectangle and slice each rectangle into 12 triangles. At the base of each triangle, spread several tablespoons of the filling, then roll up the triangle from the base to the tip as you would a croissant. Place each crescent roll onto the prepared sheet as you finish.
5. Brush each crescent roll with the soymilk and sprinkle lightly with salt. Bake until golden brown, about 35 minutes. Serve warm, at room temperature, or cold.