This Vegetable Crescent Roll Ring will have everyone coming back for seconds this Thanksgiving!
One of the questions I get asked a lot when people learn that I’m vegan is, “What do you eat on Thanksgiving?” Thanksgiving can be tough for vegans, because for most people, it’s a day that centers around very unvegan meal. But there’s actually a lot for vegans to eat. We typically celebrate with a veganized green bean casserole, cornbread stuffing, mashed potatoes, stuffed squash, roasted Brussels sprouts, and pumpkin pie. This year, I’m going to be adding my Vegetable Crescent Roll Ring to the menu.
While I love cooking, I’ve never been a big fan of making dough. If I want to make a pizza or a pie, I usually ask Dennis to work on the dough, because it’s something he likes to do. Fortunately, Immaculate Baking Company has premade doughs that a snap to work with, making my life a little easier. This Vegetable Crescent Roll Ring looks fancy, but it’s made with Immaculate Baking Company’s organic Crescent Roll Dough, so it doesn’t take long to put together.
Immaculate Baking Company makes baking mixes, premade doughs, and even flours, which make cooking and baking for the holidays super easy. The product range includes cake mixes, cookie mixes, refrigerated ready-to-bake cookie doughs, pre-made pie crusts, cinnamon rolls, biscuits, and more. Many of the products are organic, and quite a lot of them are gluten-free, too, which is a win-win in my book. (Of course, you should always check the ingredients list on the packaging to make sure there are no potential allergens or ingredients that you avoid in your diet.) They’ve also partnered with The Non-GMO Project. Currently their canned doughs are Non-GMO certified, and they are working on getting the same verification on all of their products.
Immaculate Baking Company was founded by Scott Blackwell, who developed an interest in baking at an early age and began baking when he was just seven years old. The company’s mission is to make wholesome baking products that are delicious and fun. I think they’ve achieved what they’ve set out to do!
While the instructions for this dish may look lengthy, don’t let that deter you – most of the prep work happens pretty quickly. You can sautée the shallots and mushrooms while the squash is steaming and the balsamic vinegar reducing, as long as you keep an eye on things. The whole dish took me under an hour to prep, assemble, and bake.
Putting the ring together is easier than it may look. Simply unroll two cans of Immaculate Baking Company’s Crescent Roll Dough and lay them out on a baking sheet in a star shape, forming a small circle in the middle. The pieces will overlap, which is okay. (You want them to overlap so the ring holds together.) Pile the vegetables into the inner part of the dough circle, and then carefully wrap the dough pieces over the filling. Tuck it under the center to make sure the ring is closed. Brush the balsamic reduction onto the dough, and then bake! If you know that you’re not going to have enough time cook on Thanksgiving day or you’re traveling, you can pre-cook the dish and heat it up when it’s time to eat.
Stuffed with greens, squash, and mushrooms, this Vegetable Crescent Roll Ring is full of the flavors of fall, and it’s sure to elicit oohs and ahhs from just about everyone at your Thanksgiving table this year, no matter what their dietary preference!
- 2 medium-sized shallots, diced, about ½ cup
- 1 teaspoon neutral-flavored vegetable oil (I use avocado oil)
- Sea salt
- 2 cloves garlic, minced
- 5 ounces mushrooms, sliced, about 2 cups
- ¼ cup red wine
- Half of medium butternut squash, peeled and cubed, about 3 cups
- ½ bunch kale, stems removed and leaves chopped, about 3 cups
- ½ cup balsamic vinegar
- 2 packages Immaculate Baking Company Crescent Rolls
- In a large pan over medium-high heat, sautée the shallots in the oil along with a pinch of salt. Cook for about 5 minutes, until the shallot begins to turn brown and fragrant.
- Add the garlic, mushrooms, and another pinch of salt to the pan and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant.
- Add the red wine to the pan. Allow the vegetables to continue to cook until the wine evaporates.
- While the shallots and mushrooms are cooking, steam the squash using the steam insert in a large pot or an electric steamer. Steam for about 10 minutes, until the pieces are fork tender.
- Remove the squash from the steamer and add the kale. Steam the kale for about 3 minutes, until it turns bright green and begins to wilt.
- While the vegetables are cooking, bring the balsamic vinegar to a boil in small pot. Reduce heat to a simmer, and continue cooking for about 15 minutes. It should reduce down to about ¼ cup.
- Heat the oven to 350° and line a baking sheet with parchment paper.
- Unroll both cans of crescent roll dough and separate the dough into 8 rectangles. Arrange the dough rectangles in ring so that the short sides of the dough rectangles form a 5-inch circle in center. The dough pieces should overlap.
- Layer the kale, squash, and mushroom mixture into the half of the dough ring that’s closest to the center.
- Carefully bring the outer edge of each dough rectangle up over filling, tucking it under bottom layer of dough to secure it. Repeat this around ring until you’ve wrapped all of the filling in the dough. Some of the filling will show. Gently separate the dough perforations on top of the ring until a little filling peeks through.
- Brush the dough with the balsamic glaze. If you have any left, you can drizzle it over the ring when you serve it.
- Bake for 25-30 minutes, or until the dough is golden brown. Let cool for 10 minutes before slicing.
- Slice and serve!