Vegetable Crescent Roll

Vegetable Crescent Roll

We made this at meal prep using different ingredients than the recipe.  Since everyone wants to know how we made it, I will use our recipe instead.  The actual recipe calls for mushrooms instead of Mexican sausage and I added in the peppers and yellow squash to give more veggies.

2 medium shallots, diced (1/2 c)
1 tsp olive oil
2 cloves garlic, minced
1 yellow squash, chopped
½ red pepper, diced
½ yellow pepper, diced
¼ c red cooking wine
¼ pkg (1 link) Field Roast Mexican “sausage”, diced
¼ of medium butternut squash, peeled and cubed (1.5 c)
¼ bunch kale, stems removed and chopped (1.5 c)
¼ c balsamic vinegar
1 packages of Immaculate Baking Company Crescent Rolls

Preheat oven to 350 and line a baking sheet with parchment paper.
In a large pan over medium-high heat, saute the shallots in the oil with a pinch of salt.  Cook for 5 minutes until shallots begin to brown.  You can also use vegetable broth to keep from sticking if you want to go oil free.  Add sausage and lightly brown, about 5 minutes.
Add garlic, yellow squash and peppers along with red cooking wine and cook for 10-15 minutes until the cooking wine has evaporated and vegetables are tender.   Stir in kale and turn down the heat as the kale wilts down.
While that is cooking steam butternut squash in steamer pot.  Meanwhile heat ¼ c balsamic vinegar in a small saucepan stirring until it reduces to a glaze. 
On parchment paper make a roll with the crescent rolls.  Use fat ends of the triangles and overlap in a line (tips will be pointed away from the middle on either side) for the cooked mixture to fit then fold over the tips to cover.  There will be veggies peeking out and that’s ok.  Brush or spoon the glaze over the roll and bake in the oven for 25-30 minutes.

*This can also be made into a holiday ring (wreath).  Just double all the ingredients and form the roll into a ring using the additional can of crescent rolls.