Ingredients

The following ingredients have 4 Servings
  • 8 ounce package crescent rolls*
  • olive oil
  • 8 ounces vegan sausage (I used Beyond Sausage Spicy Italian )
  • 8 ounces vegan cream cheese
  • 1 jalapeño (diced, optional)
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 3/4 cup cranberry sauce
  • agave (or maple syrup, for serving)

Instruction

  • Preheat the oven to 375 degrees and grab a muffin pan.
  • Open the crescent roll package and lay the dough out on a cutting board. Press the perforations to seal them and create 1 large rectangle. Use a pizza cutter or knife to cut the rectangle into 12 squares. Place 1 square into the bottom of each muffin cup. Set aside.
  • Heat some oil in a non-stick skillet over medium heat. Add the vegan sausage and break apart into bite-sized pieces. Cook until browned - approx. 5 minutes. Remove from the heat.
  • Combine the cream cheese, jalapeño, garlic salt & pepper in a bowl. Set aside.
  • To each dough-lined cup, add a spoonful of cream cheese, sausage and cranberry sauce - you may have some cream cheese leftover. Place in the oven and bake for 12-15 minutes, or until the dough is golden. Remove from the oven and allow to cool for 5 minutes.
  • Plate the muffin cups and drizzle with agave. Serve warm or at room temperature.