A quick and delicious appetizer to serve for dinner or to entertain!
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If you know me you should know that I’m not the biggest sports fan. However, I do recognize the super bowl as a legitimate entertainment event, as long as Tom Brady or the Patriots aren’t playing for the millionth time. I made this enchilada ring to try out for a super bowl Sunday appetizer and it’s PERFECT! It’s filling and easy to make. Give this one a try on Sunday or for the next event you host!
Ingredient details:
- Crescent roll dough – This store-bought dough super simplifies this recipe AND it’s totally vegan!
- Extra firm tofu or Seitan – I originally wanted to use Tofurky’s seitan chicken, but they were sold out. Extra firm tofu was still delicious and worked well with the dish.
- Chickpeas – I wanted to have more than just tofu or seitan as the base and chickpeas were a perfect contribution! I just used one can for the whole recipe.
- Enchilda sauce – This goes into the filling instead of on top.
- Jalapeños – I used canned jalapeños chopped them up finely.
- Seasonings – Cumin, paprika, chili powder, salt.
Recipe List
Ingredients:
2 cans crescent dough
14oz extra firm tofu
15oz canned chickpeas
10oz can enchilada sauce
2tbsp jalapeños
1tsp chili powder
1 tbsp cumin
1 tsp salt
1 tsp paprika
Instructions:
- Heat oven to 400°
- Tear tofu into small, 1/2″ pieces.
- In medium pan, add all filling ingredients and heat together for 10 minutes.
- Roll out crescent dough.
- On a baking sheet, place a mediuym ramakin in the center and lay out triangles of crescent dough around the ramakin with each triangle pointing out. Continue around the ramakin until the circle is complete, all the dough is used, and it looks like a sun.
- Add scoops of filling around the ring. Don’t overfill (you may have extra filling left over).
- Remove the ramakin. Take the edges of the crescent dough and fold inwards and press down over the inner part of the dough.
- Bake on 400° for 20 minutes.
- Serve and enjoy!
