use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Thanksgiving Wreath

We are thankful for this amazing recipe! Get ready to sweep everyone off their feet with this Thanksgiving wreath with the most delicious dipping sauce!

Has average rating

Total rating count

  • Prep time18 minutes
  • Servings8
recipe image Thanksgiving Wreath
  • 150 g Violife Le Rond Camembert flavour, cut lengthwise and then into 8 triangles
  • 1 tbsp melted Violife VIOBLOCK
  • 1 tube crescent rolls
  • 1 cup leftover mashed potatoes
  • 1 cup leftover cranberry sauce
  • 1 tbsp garlic powder
  • fresh sage leaves for garnishing
  • 1 tbsp Violife VIOBLOCK
  • 3 brown mushrooms chopped
  • 3 white mushrooms chopped
  • 1 tsp rosemary finely chopped
  • 3 tbsp panko
  • salt & pepper
  • 200 g Violife Epic Cheddar flavour block, finely grated
  • ¼ cup plant-based milk
  1. To make the stuffing, in a pan add the VIOBLOCK and mushrooms and sauté for 6-7 minutes. Then add the rosemary and season well. Remove from heat and allow to cool.
  2. When cool add the panko and mix well.
  3. Preheat the oven to 180°C.
  4. Unroll the crescent rolls, separating each triangle using a knife.
  5. Arrange on baking sheet in a circular pattern, with the pointy ends facing outward and the bases of the triangles overlapping, leaving a circle in the middle.
  6. Spread 1 tablespoon of mashed potatoes over each triangle base, forming a ring. Top with stuffing, Le Rond triangles and a tablespoon of cranberry sauce. Fold the pointy triangle tips over the filling. (There will be gaps where the ingredients peek out between the triangles, this is normal).
  7. Trim the excess dough from the centre of your ring and tuck underneath.
  8. Brush the dough with melted VIOBLOCK and sprinkle with garlic powder.
  9. Bake until golden, for about 15 minutes. When the wreath is golden, remove from the oven and slide carefully onto a platter or board
  10. For the dipping sauce, in a small pan grate the Violife Epic Cheddar flavour block, pour the plant-based milk and melt gently over medium heat using a whisk.
  11. Place in a bowl and serve in the centre of the wreath. Garnish with sage leaves.
  12. Pull apart the wreath, dip into the sauce and enjoy!