These vegan cheesy pear turnovers are a savory option for breakfast, brunch, or a party appetizer.
One day, when trying to figure out how to use up some Bosc pears that were getting ripe, I recalled an hors d’oeuvres I enjoyed years ago that was comprised of tortilla, brie cheese, and pear. Yum! I instantly craved it, but how to make it vegan? I then remembered a recipe from The Dirty Hippie & The Bohemian Girl — Buffalo Faux Chicken Pinwheels — that use crescent rolls and faux cheese. I combined the two concepts, along with a dash of my own ingenuity (which I’m impressed I have!), to create this recipe.
- 2 cans Immaculate brand crescent rolls
- 1 Bosc pear (approximately 1 cup)
- 1 Tbs. lemon juice
- dash of cinnamon
- dash of sea salt
- 4 slices of Creamy Original Chao Cheese slices OR Go Veggie Mozzarella Shreds
- 1/2 cup walnuts
- 2 to 4 Tbs of Earth Balance
- strawberry jelly
- Preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Peel and dice pear into small pieces and place in a small bowl.
- Add lemon juice, cinnamon and sea salt and stir together with a small spoon and set aside.
- If using Chao Cheese, dice cheese slices into small pieces to resemble shredded cheese (approximately 3/4 cup) and chop walnuts into small pieces. Set aside.
- Pop open crescent cans and unfurl crescent rolls. Separate the dough in each can into 4 separate rectangles comprised of 2 triangles each. Pinch the triangles together so that there are no holes in the rectangle. You should have 4 rectangles per cookie sheet.
- Brush rectangles with melted butter, followed by cheese, walnuts, and pear mixture.
- Roll up rectangles width-wise and pinch ends to seal.
- Bake for 12 minutes or until the tops begin to brown.
- Let cool on baking sheet.
- Best when served warm.
- For added flavor, serve with strawberry jelly.
Latest posts by Lori Hill (see all)
- Healthy Halloween Treats - October 24, 2018
- Why You Don’t Need Solar Panels to Enjoy Solar Energy - October 12, 2018
- Reclaiming a Day for Ourselves: A Day of Rest - October 3, 2018