Cheesy Green Chile Turkey Crescent Rolls

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Who doesn’t love a stuffed cheese crescent roll? These are the perfect appetizer because it is easy to make and everyone vegan or not, loves them. They are also cheap to make which means you can feed more people and get farther with your money.

You can leave out the green chile if you don’t like spicy food, but I would at least try it with mild green chile. The 505 Southwestern is my favorite because they have hot chile, but most grocery store brand green chiles are very mild but have a good flavor. The garlic powder helps with the heat too.

These can be reheated too in the oven at 360°F for five minutes or until heated through. You can also air fry them, just make sure the ends don’t get burnt.

Make sure if you don’t use Trader Joe’s crescent rolls, you double check whatever brand you do use is vegan. A lot of other biscuit brands have milk in them.

What other versions of these crescent rolls would you like to see me make? I am thinking of coming up with a dessert stuffed version to try out next. What are some of your favorite pastry filling flavors to use? Let me know in the comments below.

Thanks for reading,

Jessica

Cheesy Green Chile Turkey Crescent Rolls

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Yield: 3-4

Author: Jessica Morton

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 container Trader Joe’s Crescent Rolls (It makes 8 rolls)
• 8 slices of Tofurky Deli slices (I used Hickory smoked because it is what TJ’s sells, but I love Tofurky’s Peppered Deli Slices if I can find them)
• 2 slices of vegan cheese cut into eight triangles. I like Daiya American slices or Violife Cheddar slices
• ½ cup Hatch Green Chile (I use 505 Southwestern roasted Hatch Green Chile in a jar. You will use a tablespoon of green chile for each roll)
• Sprinkle of garlic powder on the green chile
• 3 TBSP Trader Joe’s Everything But the Bagel seasoning to coat the outside of each roll

Instructions

1. Preheat oven to 350°F (177°C)
2. Cut each slice in half diagonally then cut each half again so you are left with four triangles for each slice, making eight total triangles
3. Pour the EBTB seasoning onto a plate so you can roll the crescent rolls in them and set aside
4. Gently roll out each crescent roll and lay piece of cheese on each one
5. Fold a deli slice in half and lay it on each roll, trying to keep the slice from going over the roll. They tend to burn if too much is exposed at the end of the roll
6. Add a tablespoon of green chile in the center of the deli slice is on each one
7. Sprinkle a little garlic powder on the green chile
8. Gently roll up each crescent roll, squeezing the end of the roll into itself so it stays rolled up
9. Take each roll and carefully roll them in the Everything But the Bagel seasoning, covering all sides
10. Bake them for 12-14 minutes on a lined baking sheet or until golden brown
11. Great solo or with ranch to dip in
12. Keep leftovers in fridge for up to five days in a sealed container
13. Reheat in the oven at 365°F for five minutes or until warmed through

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