Recipe + Photos by April Viar
Holiday parties are right around the corner and this savory comfort dish is the perfect party appetizer. We used Certified Vegan Oatly Cream Cheese, which gives these pinwheels the quintessential creaminess with each bite. The pinwheels are easy to make. I promise they will not last long, they will definitely be a party favorite!
- 1 pack of vegan crescent rolls
- 4 oz of Certified Vegan Oatly Plain Cream Cheese
- 1 cup of Chao creamy original shreds (or your favorite vegan shreds)
- 1 pack of vegan ham slices
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tbsp diced red onion
- 1 scallion sliced
- 1 tbsp dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp thinly sliced parsley for topping
- Pinch of cracked black pepper
- Preheat the oven to 375 F. Cover a sheet pan with parchment paper, put to the side.
- On a flat surface unroll the crescent dough flat and spread out. Carefully pinch the perforated seams together.
- Spread the Certified Vegan Oatly Cream Cheese all over the surface of the dough.
- Sprinkle your spices and the scallions to cover the crescent roll.
- Evenly lay out the slices of vegan ham and top with shredded cheese and red onions.
- Now this is the fun part, squeeze the dijon and yellow mustard all over in a zigzag motion to cover the toppings. This will give the pinwheel that zing, but it won’t be too overpowering.
- Starting with the long side, roll up the entire rectangle, press the edges to seal. Cut the roll into 1-inch slices with a serrated knife. Place each slice onto the parchment paper. Bake for 15 to 20 minutes or until golden brown.
Pinwheels are so easy to make. You can get creative and stuff them with anything you like, sweet or savory. Top them with vegan butter after they are pulled out of the oven for that extra richness. Enjoy!