February is Lactose Intolerance Awareness Month, and these vegan Easy Cheesy Pesto Rolls are a delicious way to celebrate.
GO VEGGIE is our preferred vegan cheese brand, and with Lactose Intolerance Awareness Month upon us, it’s the perfect time to show how familiar comfort foods can be enjoyed without dairy.
These stuffed rolls are simple to make and taste like they came from your favorite pizza spot. Best of all, they’re dairy-free yet satisfying enough that even dairy eaters will enjoy them.
To keep the recipe easy, we use store-bought vegan crescent roll dough and fill it with vegan cream cheese, mozzarella shreds, and lots of garlic and basil. The vegan Mozzarella Shreds are high in calcium and free of cholesterol, saturated fat and lactose. The vegan cream cheese version from the same brand is also lower in saturated fat and calories compared with traditional dairy cream cheese.
Serve the rolls warm with your favorite tomato sauce for dipping, and you can skip the takeout.
Enjoy 🙂
Easy Cheesy Pesto Rolls
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- Author: https://mayihavethatrecipe.com
- Total Time: 45 mins
- Yield: 12 rolls
Ingredients
Scale
- 1 cup GO VEGGIE Plain Vegan Cream Cheese
- 1 cup GO VEGGIE Vegan Mozzarella Shreds
- 1 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1–2 garlic cloves (to taste)
- ¼ tsp salt
- 2 tubes vegan crescent roll dough
Instructions
- Preheat the oven to 350°F (175°C). Generously grease the bottom and sides of a jumbo muffin tin (a regular muffin tin works too).
- Prepare the filling: combine the vegan cream cheese, mozzarella shreds, basil, olive oil, garlic and salt in a food processor and pulse until smooth and well blended.
- Place a large sheet of wax or parchment paper on the counter and dust lightly with flour. Unroll one tube of crescent roll dough onto the floured paper and roll gently with a rolling pin to seal seams. Keep the other tube refrigerated until ready to use.
- Spread half of the filling evenly over the dough, leaving about a 1/2 inch border along the long edges.
- Starting from the long side nearest you, roll the dough up tightly while pressing lightly to seal. You should end up with a roll about 12 inches long. Using a serrated knife, cut the roll into six pieces—about 2 inches each—and transfer them to the greased muffin tin.
- Repeat with the second tube of dough and the remaining filling.
- Bake for 30 to 32 minutes or until the rolls are golden brown. Remove from the oven and let cool slightly before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Sides
- Cuisine: Kosher / Vegan