I made this recipe as a crescent roll ring for Thanksgiving last year. Although it was a hit, it wasn't really "pot-luck" friendly. So I remade the recipe using a crescent dough sheet, rolled it up and cut it into pinwheels before baking. They turned out great. This recipe makes enough for 2 packages of crescent dough sheets. Yum
INGREDIENTS
2 shallots, diced.
2 cloves garlic, minced
5 oz mushrooms, sliced
1/4 cup red wine
Half of medium butternut squash, peeled and cubed
1 bunch kale, destemmed and leaves chopped
2 packages crescent dough sheets (Pillsbury is vegan)
DIRECTIONS
1. Cook butternut squash 10 to 15 minutes in boiling water or 5 minutes in instantpot with natural release. Mash, with 1 Tbsp vegan butter (optional), season with salt & pepper. Set aside.
2. In a large pan over medium-high heat, sautée the shallots in a little oil for about 5 minutes. Add the garlic, mushrooms, and a pinch of salt to the pan and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant. Add the red wine to the pan. Allow the vegetables to continue to cook until the wine evaporates. Set aside.
3. Wipe skillet clean, return to heat with a bit of oil. Saute kale for about 5 minutes. Season with salt & pepper. Add 1/4 cup water, cover then steam until water is evaporated. Continue to cook kale for another minute or 2. Set aside.
4. Heat the oven to 350°F and line a baking sheet with parchment paper.
5. Unroll crescent sheet on cutting board. Spread half the mashed butternut squash over the dough leaving 1 inch of the edge uncovered. Sprinkle half the kale on top of the squash followed by half the mushroom mixture. Carefully roll up the crescent sheet with the uncovered part last.
6. Slice crescent dough roll into 1.5 inch pieces. Transfer to parchment lined baking sheet. Reform each into circular pinwheel before baking.
7. Bake for 22 to 25 minutes, or until the dough is golden brown. Drizzle with balsamic glaze before serving. Repeat steps 5 through 7 with 2nd crescent roll sheet.