Session 6 – Vegan Jalapeno Popper Pinwheels, Mushroom and Sage Pinwheels, and Crab Dip

Thanksgiving is upon us! A holiday completed dedicated to gorging yourself on delicious home-cooked food (originally a festival celebrating a bountiful harvest). To get into the Thanksgiving spirit, I hosted a potluck Friendsgiving at my place and prepared some new recipes (not from this project, or from any other site actually). However, they were SUCH a hit at the party, I figured I would add them to this entry so that you lovely people could recreate them in your own home. And? VEGAN. Huzzah! The third recipe was from my actual cooking session – I did my mom’s crab dip recipe from the box.

The first recipes are variations of a crescent dough pinwheel appetizer. I did a roasted mushroom and sage pinwheel and a vegan jalapeno popper pinwheel. For the mushrooms, I sauteed the mushrooms with sage and white wine, and then added a nice mixture of Gruyere, Swiss, and Havarti shredded cheese layered with cream cheese. For the jalapeno poppers, I used tofutti cream cheese layered with jalapenos, Bac-os, and Daiya shredded cheddar. Believe it or not, Pillsbury crescent dough cans are vegan. Read the label and double check, but even the “Butter Flake” product uses no dairy. It’s actually impressive. You just need to roll the dough out and seal the perforated edges, then layer the various ingredients. Roll up lengthwise, cut into discs, and bake until golden. Super simple.

The crab dip was supposed to be served cold… I nixed that. I could have sworn my mom always baked it and served hot. So, I prepared the cream cheese, onion, and crab mixture and baked it for about 30 minutes until bubbling. Served warm as an appetizer at Thanksgiving dinner with the family (is that even necessary? In my family, that’s a yes) with wheat crackers.

I neglected to take pictures of the Friendsgiving and Thanksgiving crew, so instead I leave you with these gems. Me and the Blayney cousins, Nancy, Jack and Dan, my thanksgiving apron, and Zeus.

THE RESULTS

As noted in above, the pinwheels were a big hit. I think my (vegan) brother James single-handedly ate an entire baking sheet of the jalapeno popper ones right out of the oven. Good thing I doubled the recipe.

Nothing about this crab dip recipe was as I remembered it. I don’t recall seeing another version in the recipe box, but I could have sworn it was a more uniform texture and a creamier result the last time I made it a few years ago, perhaps even mayonnaise based. That being said, my family enjoyed the dip as I made it below, and they are all fabulous cooks as well so I know they wouldn’t lie to me (especially after a few glasses of wine). But, for me? This dip is on The Chopping Block. Hoping to figure out either a new recipe or a way to make this one work for next time. Check out the pro-tips for an alternative way to use this recipe with stuffed mushrooms!

THE RECIPES

Mushroom Crescent Pinwheels

Ingredients – makes about 18 pinwheels

1 can Pillsbury butter flake crescent rolls
1 crate of sliced baby bella mushrooms, diced
2 TBSP olive oil
1/4 C white wine
8-10 fresh sage leaves, diced
1 TBSP onion powder
1/2 TBSP garlic powder
black pepper to taste

4 oz cream cheese
1/3 C gruyere, shredded
1/3 C swiss, shredded
1/3 C havarti, shredded
grey poupon

Directions

Preheat oven to 350ºF, grease 2 baking sheets and set aside. In a small saucepan, saute mushrooms in oil and white wine over medium high heat. Once mushrooms start to shrink down, add in remaining spices and continue to cook for about 5-10 minutes more until cooked down. Drain excess liquid and set aside. Mix together 3 cheeses and set aside.

Roll out dough on large cutting board and lightly press together seams.  Spread cream cheese mixture evenly across the dough. Spread mushrooms evenly over the cream cheese. Spread cheese mixture evenly across the mushrooms. Roll-up dough lengthwise to make a long roll. Cut into 3/4 inch discs and place on greased baking sheets spaced evenly. Spread grey poupon over each pinwheel. Bake for 9-11 minutes or until dough turns golden. Allow to cool, remove from baking sheets, and serve.

ProTips: Don’t forget to drain the mushrooms! Else this will become a drippy mess and not bake well.

Vegan ProTips:Pillsbury crescent dough is actually vegan! You can recreate this using a vegan shredded white cheese and vegan cream cheese. Boom.

 

Vegan Jalapeno Popper Pinwheels

Ingredients – makes about 18 pinwheels

1 can Pillsbury butter flake crescent rolls
4 oz tofutti cream cheese
2 small jalapeños, diced
1/2 C bac-os (“bacon” crumbles)
1 C shredded cheddar Daiya
hot sauce and cracked pepper to taste

Directions

Preheat oven to 350ºF, grease 2 baking sheets and set aside. Mix cream cheese, bac-os, and jalapeños together in small bowl and set aside. Roll out dough on large cutting board and lightly press together seams. Spread cream cheese mixture evenly across the dough. Spread Daiya evenly over the cream cheese. Drizzle desired amount of hot sauce and black pepper evenly over the mixture. Roll-up dough lengthwise to make a long roll. Cut into 3/4 inch discs and place on greased baking sheets spaced evenly. Bake for 9-11 minutes or until dough turns golden. Allow to cool, remove from baking sheets, and serve.

ProTips: Doubling the recipe is super easy for large parties.

 

Crab Dip

Ingredients – serves 6 to 8

12oz cream cheese, softened
2 TBSP worcestershire sauce
1 TBSP lemon juice
2 TBSP mayonnaise
1 small onion, diced
1 tsp garlic, minced
1 tsp salt
(1) 6oz can crab meat, chopped
hot sauce & pepper to taste
3/4 C shredded cheese

Directions

Preheat oven to 350ºF. In a small bowl, combine all ingredients through salt. Stir in crab meat, spread mixture into a small glass baking dish or pie plate. Dash hotsauce and black pepper to taste, then sprinkle cheese evenly over the dish. Bake for 30 minutes or until bubbling. Remove from the over to cool but serve warm.

ProTips: Any type of canned crab meat will work with this dish; I did a “premium” blend which was the middle of road for price, and on sale. This dip makes a great stuffed mushroom stuffing! Sprinkle some panko on top before baking the mushrooms and you’re good to go. Delicious.

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