It’s been a big craze around the internet that crescent rolls are ‘accidentally’ vegan, and I’ve been getting so many requests to make things with them!  I wanted to spice them up a bit, literally, and make them more unique & super tasty.  I stuffed these crescent rolls with some homemade roasted red pepper sauce, which is to die for, & some ooey gooey vegan mozzarella.  And to top it off, we turned these babies into little garlic knots kind of as well by topping them with some garlic butter.  These are so easy & are great for get togethers, or to make with kids!

Let’s start out by making the roasted red pepper sauce.  For this, you’ll want to take a jar of roasted red peppers (preferably not soaked in oil, you can also roast your own), drain them, and then roughly chop.  Add them to your blender along with your tomato puree, onion granules, dried oregano, minced garlic, olive oil, salt, and black pepper.  Blend until completely smooth and then transfer into a small bowl.  This makes a decent amount extra which is great for dipping, or you can use this as the most incredible pasta sauce over some fusili or rigatoni.

To assemble these babies, you’ll need your roasted red pepper sauce, some refrigerated crescent rolls, and vegan mozzarella.  AND HEY HI I FOUND THE BEST STORE BOUGHT VEGAN MOZZ EVER.  Yep.  You heard me.  Where is it from you ask? TRADER JOE’S.  I repeat. Trader. Joe’s.  I’ve always been skeptical of TJ’s vegan cheeses, but I bought some of the vegan mozzarella shreds (not the almond milk cheese they have, the other one) recently and was blown away.  They melt beautifully, really brown well, and have an almost identical texture / consistency / flavor as real mozzarella.  So i definitely recommend this one for these because it melts really well and stays really gooey and creamy.  Although, of course, use whatever vegan cheese your heart desires!


As far as assembly goes, it’s pretty simple.  Roll out & separate your crescent rolls, brush some of the sauce on, sprinkle in some cheese, roll them up, and transfer to a parchment lined baking sheet!  Pretty simple.  You can also add pretty much whatever you’d like into these, but this combination is pretty great!  You’ll then want to bake them according to the package instructions for the crescent rolls, every brand will have different times / temperatures generally!


While your rolls bake in the oven, let’s make the topping for them.  This, again, is super simple & will really send these over the edge and will make you want to eat the whole tray.  To make the vegan garlic butter, melt some of your favorite vegan butter and add in minced garlic, and dried oregano.  Mix to combine, and set aside to infuse while your rolls finish baking.

Once your rolls have come out of the oven, use a brush or spoon to add your garlic butter, generously, on top of them while they’re still hot.  This will give the dough a chance to really absorb all that yummy flavor and help it stick so it doesn’t just all fall off when you pick them up.  Allow them to cool for a few minutes before serving, and make sure you put some of that extra sauce on the side for dipping as well!  Like I mentioned earlier, these are great for parties or get togethers, or when you have to bring in something for school / work for everyone because they’re really easy to make in bulk.  I hope you enjoy these babies, and that the fact crescent rolls are vegan, as much as I do!


  • 1 package of vegan crescent rolls (trader joe’s brand & pillsbury are both vegan)
  • vegan mozzarella cheese shreds (we used trader joe’s)
  • 1 jar of roasted red peppers in oil
  • 1/4 cup tomato puree
  • 1/4 tsp onion granules
  • 1/4 tsp + 1/2 tsp dried oregano
  • 1/4 tsp + 3 tbs minced garlic
  • 1 tbs olive oil
  • 1/4 cup vegan butter
  1. Place your drained roasted red peppers, tomato puree, onion granules, 1/4 tsp dried oregano, 1/4 tsp minced garlic, olive oil, and a pinch of salt & black pepper into a blender and blend until smooth.
  2. Roll out your crescent rolls, spread about 1/2 tbs of the roasted red pepper sauce onto each triangle and then sprinkle about 1/2 tbs of vegan mozzarella over each triangle.
  3. Roll up your crescent rolls, transfer to a greased baking sheet, and cook according to the packages instructions.
  4. While your rolls are in the oven, melt your butter in the microwave. Then add your 3 tbs minced garlic & 1/2 tsp dried oregano as well as a pinch of salt, stir, and set aside.
  5. Once your rolls come out of the oven & are still nice and hot, brush them with your garlic butter mixture generously, making sure to get a bunch of minced garlic on each one.
  6. Serve with extra roasted red pepper sauce on the side for dipping.






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