Who would have thought that Pumpkin and Soyrizo pair together so deliciously?!? And then mixed with caramelized shallots, melted cheese rolled up inside a perfectly golden pastry. This is just what you have been missing, you just didn't know it yet.
Ingredients
Roughly 2 cups of shredded white cheese, we used Epic Mature Block from VioLife and shredded it
1 shallot, sliced thin
10oz of Soyrizo (our favorite it the soyrizo from trader joes)
1/2 15oz can of Pumpkin Puree
1 Pillsbury Crescent Dough Sheet or Puff Pastry dough sheet thawed
1 tbsp melted butter
Green onions or Chives, chopped for garnish
Vegetable Oil
Directions
Heat a cast iron skillet to medium heat
Add in roughly 1 tbsp of vegetable oil
Add in your sliced shallots
Cook turning often until caramelized
Remove from pan
Return pan to heat and heat to Medium-High
Add in 2 tbsp of vegetable oil followed by your soyrizo
Cook until browned roughly 5 minutes
Remove from pan and let cool
Turn off heat and let the pan cool
Preheat oven to 400
Roll out your pastry dough
Spread your pumpkin evenly leaving 1/2 inch on edges
Sprinkle evenly with your cooked soyrizo followed by your cooked shallots
Sprinkle with shredded cheese, reserving 1/4 cup for topping later Starting with one short side carefully roll up the dough and pinch the edge to seal
Using a sharp knife cut your rolls
Depending on how thick you want the rolls you can cut 6-8 rolls
Place into cast iron skillet
Bake in preheated oven for 20 minutes
After 20 minutes sprinkle with remaining cheese
Return to oven and cook for an additional 5-10 minutes
Remove when golden and cheese is melted
Sprinkle with chopped green onions or chives
Serve and enjoy!
