Taco Crescents

This recipe originally came on a recipe card as part of Taako’s Correspondence School of Wizardy, Cantrips & Other Magicks, which claims the recipe to be from Taako’s Super Secret Recipes vol. VII. As with most recipes I’ve gathered, I’ve modified this one slightly to fit my tastes and baking style.

Ingredients

• A splash of olive oil.
• 1 medium onion, minced
• 4 cloves of garlic, minced
• A sprinkle of chilli powder
• A sprinkle of smoked paprika
• A sprinkle of crushed chilli flakes
• A sprinkle of dried oregano
• A sprinkle of cumin
• 1 package of veggie ground
• 2 large eggs
• A sprinkle of sea salt
• A few cracks of freshly ground black pepper
• 2 packages of prepared, low-fat, dairy-free crescent rolls
• 1 cup of plant-based cheese shreds

Directions

1. Preheat the oven to 375 °F (190 °C).
2. Preheat a pan on medium-high heat and add the olive oil.
3. Cook the onion and garlic until translucent and fragrant.
4. Add the spices and toast them until they’re also fragrant.
5. Add the veggie ground.
6. Cook the mixture until heated through and browned.
7. Beat the eggs with the salt and pepper.
8. Add the eggs to the veggie ground mixture and remove from the heat.
9. Separate the rolls and cut into triangles.
10. Sprinkle cheese on each triangle and top with around 1½ tablespoons of the veggie ground egg micture.
11. Roll and shape into crescents, and then place onto a baking sheet.
12. Bake for 15 minutes, or until golden brown.