This Vegan Vegetable Crescent Roll Ring, stuffed with greens, squash, and mushrooms, is full of the flavors of fall. It’s sure to elicit oohs and ahhs from just about everyone at your Thanksgiving table this year, no matter what their dietary preference. It's perfect for Christmas dinner too. This vegan recipe looks complicated, but it's easy to make.
Vegan Thanksgiving Crescent Roll Ring
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, mushroom 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.
This dish looks fancy, and it looks time-consuming, too. But since it's made with pre-made crescent roll dough, it's easy to put together.
What You Need
- Shallots
- Vegetable oil
- Garlic
- Mushrooms
- Red wine
- Butternut squash
- Kale
- Salt
- Pepper
- Balsamic vinegar
- Crescent roll dough
See the recipe card for exact amounts.
Vegan Crescent Rolls
For this recipe you want the type of dough that comes in a tube and pops open when you press a spoon into the side.
A lot of crescent roll dough is accidentally vegan. I like Immaculate Baking Company’s Crescent Roll Dough. Pillsbury and even ShopRite's store-brand are also vegan. Be sure to check the ingredient label, and remember that cross-contamination doesn't mean it's not vegan.
How to Make a Vegetable Crescent Roll Ring
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.
- First you heat the oil in a large pan and add the shallot. You cook it for about 5 minutes
- Then you add the garlic and mushrooms to the pan and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant.
- Next you add the kale to the pan and cook until it begins to wild and turn bright green, about 3 minutes. Stir in the salt and pepper.
- Now you use the red wine to the deglaze the pan. Allow the vegetables to continue to cook until the wine evaporates. This will only take a couple minutes.
- While the shallots and mushrooms are cooking, you steam the squash using ae steamer insert in a large pot or an electric steamer. Steam it for about 10 minutes, until the pieces are fork tender.
- While the vegetables are cooking, you bring the balsamic vinegar to a boil in small pot. You reduce the heat to a simmer and continue cooking for about 15 minutes. It should reduce down to about ¼ cup.
- Now you heat your oven to 350° and line a baking sheet with parchment paper.
- To make the ring, you unroll both cans of crescent roll dough and separate the dough into 8 rectangles. (You’ll have 4 from each can.) You 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.
- You layer the kale, squash, and mushroom mixture into the half of the dough ring that’s closest to the center.
- You 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 some of the dough perforations on top of the ring until a little filling peeks through.
- Finally, you brush the dough with the balsamic glaze. If you have any left, you can drizzle it over the ring when you serve it.
- You bake your ring for 25-30 minutes, or until the dough is golden brown. Let the ring cool for 10 minutes before slicing it.
Serving Your Crescent Roll Ring
This dish is perfect for both Thanksgiving and Christmas. It's great for any type of holiday get together, really.
Serve it on it's own or covered in gravy. I like to add cranberry sauce for color.
It's great as a main or a side. Pair it with green bean casserole, roasted Brussels sprouts, or creamed kale.
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. Heat it in an oven or air fryer to make sure the crescent rings stay crisp and not doughy.
Thanksgiving Vegetable Crescent Roll Ring
Ingredients
- 2 medium-sized shallots diced, about ½ cup
- 1 teaspoon neutral-flavored vegetable oil
- 2 cloves garlic minced
- 5 ounces mushrooms sliced, about 2 cups
- ½ bunch kale stems removed and leaves chopped, about 3 cups
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- ¼ cup red wine
- 3 cups cubed butternut squash (about ½ a small squash)
- ½ cup balsamic vinegar
- 2 tubes packages crescent roll dough
Instructions
- Heat the oil a large pan over medium-high heat, and add the shallots. Cook for about 5 minutes, until the shallots begins to turn brown.
- Add the garlic and mushrooms and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant.
- Add the kale to the pan and cook for about 3 more minutes, until it begins to wilt and turn bright green. Stir in the salt and pepper.
- Add the red wine to the pan. Allow the vegetables to continue to cook until the wine evaporates, about 3 more minutes.
- While the shallots and mushrooms are cooking, steam the squash using a steam insert in a large pot or an electric steamer. Steam for about 10 minutes, until the pieces are fork tender.
- 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. (4 per can.) 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.
- Place the squash, and mushroom mixture into the dough, close to the center. The vegetables should cover about ⅓ to ½ of the dough.
- 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 some of 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.
Serve Your Crescent Roll Ring with
- Roasted Brussels Sprouts
- Mushroom Gravy
- Cranberry Sauce
- Green Bean Casserole
- Shaved Brussels Sprout Salad
JL Fields
This is positively gorgeous, Dianne! This may be one of the best used of crescent rolls I've ever seen!
Becky Striepe
This is gorgeous, Dianne!! You have me rethinking my Thanksgiving plan.
Dianne
Thank you, JL!
Dianne
Thank you, Becky!
Mel | avirtualvegan.com
That is one gorgeous Thanksgiving centrepiece! I love it and such wonderful flavours and textures too. Great recipe!
Alisa Fleming
That looks so impressive - I can't believe how easy it is! What a great shortcut ingredient.
Mary Ellen @ VNutrition
I've never been a big fan of making dough either so this looks like the perfect option for Thanksgiving!
Lydia Grossov
I'm rethinking my Thanksgiving plan, too, after seeing this. Gorgeous!
Dianne
Thank you so much, Mel!
Dianne
Thank you, Alisa!
Dianne
Thank you, Mary Ellen!
Dianne
Thanks, Lydia! I hope you enjoy it!
Sophia | Veggies Don't Bite
This is so creative and delicious looking! Perfect side dish for the holidays. And great job on the step by step!!
Amy Katz from Veggies Save The Day
This is so gorgeous Dianne! I never would have figured out how to make this, but your step-by-step makes it look easy. Thanks for the coupon!
Dianne
Thank you, Sophia!
Dianne
Thank you, Amy!
Jenn
I love crescent rings, though I've only ever had non-vegan ones. I've often thought of making one with a warm chickpea salad inside. This one is just beautiful! Love the fall flavors you packed in there. Perfect for the main dish on a Thanksgiving table!
Dianne
Thank you, Jenn! I bet a warm chickpea salad would taste amazing in a crescent roll ring!
Nicole
I saw that ring and remembered all the Pamerped Chef parties I use to do! However, this recipe looks much tastier than any I was making at that time 😉
Dianne
Thanks, Nicole! I don't think I've ever been to a Pampered Chef party.
Aimee | Wallflower Kitchen
This is so gorgeous! So perfect for the holidays.
Dianne
Thank you, Aimee!
Cadry
Wow, that is a stunning centerpiece! It's such a good idea for a vegan Thanksgiving entree that anyone would enjoy. I love that you've used prepared dough instead of homemade, because I also shy away from dough-making. This is the perfect answer!
Linda @ Veganositya
What a beautiful and delicious centerpiece for your Thanksgiving table. I also love how simple it is to make.
Dianne
Thank you, Linda!
Dianne
Thank you, Cadry! I'm glad I'm not the only one who doesn't like making dough.
Ginny McMeans
This is a beautiful recipe and photo. 🙂 This will be happening!
Leah M | love me, feed me
OOOOOH AHHHH! This is one of the most beautiful things ever!! Love this idea!
Melissa @ Vegan Huggs
This looks incredible! I love that they offer vegan dough that is non GMO, too! This makes life so much easier. I will definitely be picking up some of this and making this scrumptious recipe 🙂
Sarah
We've been using these crescent rolls to make "mummy dogs" and they are so yummy. This Veggie Ring looks gorgeous—it would be a huge hit at a Thanksgiving celebration!
Dianne
Thank you, Sarah! I bet the mummy dogs are delish!
Dianne
Thank you, Melissa! Enjoy!
Dianne
Thank you, Leah!
Dianne
Thank you, Ginny! Enjoy!
Kathryn
You're right this would be such a good dish to bring to the table on big family meals, it would be a crowd pleaser for sure! Thanks for sharing 🙂
Kathryn
Dianne
Thank you, Kathryn! Enjoy!
Debra Wetherill
I love the Immaculate company. I am going to try this but with fruit, sorta like a dessert type of thing. Thanks!!!!
Dianne
I bet it'll be great with fruit! Let me know how it goes.
Tim Hordo
Balsamic vinegar, crescent rolls, butternut squash...man, what an all-star lineup! I'm going to get some people over tonight just as an excuse to try this! Thanks for sharing!
Dianne
I hope you and your friends enjoy it!
Maria
Made this for dinner tonight. Everyone loved it, and I had requests for the recipe. Really good flavor combination.
Dianne
I'm so glad you enjoyed it!
jacquie
this looks beautiful. but i'm not really a fan of squash so is there another vegetable i could substitute?
Dianne
Thank you, Jacquie! You could use sweet potato or white potato. Maybe even cauliflower or portobellos if you want extra mushrooms. I think it would work with a lot of different vegetables.