1 PKGE crescent rolls (check ingredients or use a similar dough)
2 TBSP vegan cream cheese
1 TBSP minced onion
1/2 tsp garlic powder
1/2 tsp dried basil
1/8 tsp salt
Finely chopped vegetables. I used olives, tomatoes and mushrooms. (about 3/4 cup total.)
Preheat oven to 350. Spray a 12 section muffin tin.
Mix all the ingredients together except the rolls.
Separate the crescent roll into two halves. Roll each half into a long rectangle. Press all the seams together.
Spread half of your cream cheese mixture over each rectangle. Roll longwise into a long tube. Cut each half into 6 pinwheel pieces. Place swirl side up in muffin tins. Bake at 350 for 16-18 minutes until golden and baked.