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quinta-feira, 17 de setembro de 2015

Vegan Month of Food, Day 16: Crescent Roll Mini-Pizzas with...

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Vegan Month of Food, Day 16: Crescent Roll Mini-Pizzas with Zucchini!

PETA, thank you so much for the tip that Pillsbury Crescent Rolls are “accidentally vegan!” (Say what you will about the organization, but their handy directories of cruelty-free and vegan products and foods have been a godsend to me for years.) The dough makes a perfect base for fluffy, delicious itty bitty pizzas, which have here served as a vehicle for zucchini, my favorite late-summer food.

(Makes 4 mini pizzas)
-1 tube Pillsbury crescent rolls
-4 tbsp marinara sauce
-40g vegan cheese (here, I used two Chao slices, one tomato-cayenne and one original)
-½ a medium zucchini, cut into very thin half-moons
-Salt, chili powder, and dried basil to season (optional but good)

-Preheat oven to 375F
-Unroll the dough, and divide in fourths. For best results, utilize one “rectangle,” where two crescent roll “triangles” come together, for each pizza.
-Fold your dough rectangles in half, so that they form thick squares.
-Spoon marinara sauce onto each dough square, and top with your cheese. (If using Chao slices, I recommend tearing them into strips.)
-Place your zucchini moons onto the pizzas, and season generously. 🌜
-Bake for the recommended time (9-12) minutes, watching carefully that the bottoms do not burn.
-Serve with love… Even if you aren’t sharing.

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