Garlic Mashed Potato Stuffed Crescent Rolls
Garlic Mashed Potato Stuffed Crescent Rolls! This was my vegan contribution to a Bloody Mary Brunch my friends were throwing. <br><br> For the mashed potatoes: Rinse and cut up a bag of gold potatoes and boil with half a head of peeled garlic cloves. Boil for about 20 mins. Drain and blend with about a half a cup of unsweetened almond milk and about 3 tablespoons Earth Balance Butter. Add salt to taste. I added about 3 tbs pink Himalayan sea salt. Then take crescent rolls (Trader Joes brand are vegan) and kind of softly pull and stretch the dough out so it's a bigger triangle. Tip: make sure the dough isn't super cold or it will rip.<br> Place a dollop of mashed potatoes in the center and then fold the triangle points of the dough over and pinch the dough edges to enclose the potatoes. Bake on 350 for about 20 mins. Just watch them. When they are golden brown they are done! <br><br>Sidenote: I put some mashed potatoes on the side for myself before I added all the butter and salt. I just can't make a big party dish w out fat and salt. Esp when I'm serving a bunch of non-vegans. And let me tell you they were a hit!