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
FOR THE VEGAN STUFFING:
1 tbsp Violife VIOBLOCK
3 brown mushrooms chopped
3 white mushrooms chopped
1 tsp rosemary finely chopped
3 tbsp panko
salt & pepper
FOR THE DIPPING SAUCE:
200 g Violife Epic Cheddar flavour block, finely grated
¼ cup plant-based milk
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.
When cool add the panko and mix well.
Preheat the oven to 180°C.
Unroll the crescent rolls, separating each triangle using a knife.
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.
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).
Trim the excess dough from the centre of your ring and tuck underneath.
Brush the dough with melted VIOBLOCK and sprinkle with garlic powder.
Bake until golden, for about 15 minutes. When the wreath is golden, remove from the oven and slide carefully onto a platter or board
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.
Place in a bowl and serve in the centre of the wreath. Garnish with sage leaves.
Pull apart the wreath, dip into the sauce and enjoy!