Vegan Holiday Appetizers

This is a wonderful little treat to serve at a dinner or a party. They're easy to make - so easy in fact that my young daughter enjoyed helping me make them. They can be made in advance if you like, to bake right before serving time.

These take a few minutes to assemble - much like cookies - but they're not difficult at all!

I made one batch green olive, one batch caramelized pearl onion, and one batch oil cured olive (warn guests of pits, if you use these!).

Here's the Recipe for one batch (you'll probably want a lot of batches!):

Vegan Holiday Appetizers
1# Bread Dough, rolled out and cut in 40 squares
Filling: 40 olives, or 12oz pearl onions, caramelized
Something for brushing so toppings will stick: Olive brine, oil, or water
Toppings: Zaatar, Sesame Seeds, Poppy Seeds, Thyme & Kosher Salt, etc.
Wrap fillings in dough individually, brush, and top. Bake 450 degrees Fahrenheit, till golden - 25 to 30 minutes (slightly longer if frozen).


First, you make the dough. The dough can be made well in advance of assembly day. And, assembly can be done in advance of baking day. And, yes, you CAN use purchased dough. But this recipe is a lot yummier!

Roll out the Dough (roughly 10"x18"). I like to roll it on parchment paper for easy handling.

Cut Crosswise in 10 strips, then lengthwise in 4 sections.



Place filling (Olive or Caramelized onion) in center of each piece.

Fold each piece over filling.



Stretch dough around filling, and press edges to seal.

Brush each piece with olive brine, oil or water (your choice), and
Sprinkle with chosen topping. Choose a filling to match a topping, so guests
can see at a glance what they're getting. I used sesame seeds with green olives,
zaatar with oil cured olives, and thyme and salt for onions.
They can be frozen at this point, if you like.

Bake on parchment covered sheet at 450 degrees Fahrenheit for 25 to 30 minutes.
May be baked immediately, or frozen before baking, and baked immediately after pulling from freezer (slightly
longer baking time may be required).

If you want to freeze them, freeze them on the parchment covered pan (as shown above). Once they're frozen solid, they can be popped into a zippered freezer bag for storage until baking day.

This is being shared on Recipes and Ramblings with the Tumbleweed Contessa

Food on Fridays: Finger Foods