Recipe: Dairy-Free Everything Bagel Crescent Rolls
Sometimes I make dairy-free recipes that are so easy, I think – should I even share this? It’s so easy that obviously if someone wanted to do this, they could figure it out. But these everything bagel vegan cream cheese-stuffed crescent rolls are so good that I had to make sure more people knew about them.
If you’ve read this blog for a while, you know I am 100% about making quick and easy things to share at parties, that look impressive but are in fact stupidly simple to make. That’s the category where these everything bagel vegan cream cheese-stuffed crescent rolls belong. With just a few ingredients and a brief amount of time in the oven, you’ll have delicious, cream-cheese-filled crescent rolls that nobody at your party will be able to tell are dairy-free.
- Crescent rolls (Immaculate Baking is a great choice, or Pillsbury if you can’t find them – most versions of crescent rolls I’ve found in stores are dairy-free)
- Everything But the Bagel seasoning from Trader Joe’s
- Vegan cream cheese (I recommend Better Than Cream Cheese by Tofutti)
- Cooking spray and/or melted Earth Balance
Preheat the oven based on the directions of the crescent roll tubes (usually 350-375 degrees). Unroll the crescent rolls and fill them with small dollops of cream cheese, about 1 tbsp. Roll up and pinch the ends.
Spray some cooking spray or melted vegan butter on the top of the rolls and top with Everything But the Bagel seasoning. (Honestly, quite a bit of the seasoning sticks without that, as well, so you could just top with the seasoning and pat in a little bit.) Bake according to crescent roll instructions, probably between 10-14 minutes, until golden brown. Let cool before eating so they don’t burn your mouth! These are great to eat either warm or room temperature.