Bloody Mary Rose Muffins – made with pillsbury dough

If you love Bloody Mary’s prepare to fall in love because these Bloody Mary Rose Muffins are a LIFE CHANGER! They are incredibly easy to make, thanks to the help of Pillsbury dough…and they are so unique and delicious. These Rose muffins take a Bloody Mary and transform it into a crowd-pleasing finger food, perfect for any holiday or party.

Bloody Mary Rose Muffins are made with pillsbury crescent dough sheets, vodka infused sun-dried tomatoes, spicy cream cheese (that can be made vegan), and chopped pickles, celery, banana peppers, and olives.

The result? A savory, slightly spicy, tangy flavor bomb! You can make these completely plant-based if you use vegan cream cheese, vegetarian with regular cream cheese, or even add bacon to them if desired. These Bloody Mary Rose Muffins are the perfect easy appetizer for holidays and parties…but are so easy to make, they can be enjoyed any day of the week!

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WHAT YOU WILL LOVE ABOUT BLOODY MARY ROSE MUFFINS

• UNIQUE AND FLAVORFUL – These Bloody Mary Rose Muffins are LOADED with flavor. Between the tangy, vodka infused sun-dried tomatoes, spicy cream cheese, and crunchy fresh pieces of celery, pickles, banana peppers and olives…your taste buds will be dancing and begging for more! This unique flavor combo rolled into pillowy pillsbury crescent dough…YUM!
• EASY TO MAKE – These Bloody Mary Rose Muffins can pass as a gourmet appetizer, but they are actually incredibly easy to make! With just a few simple steps, you can have this unique finger food prepped and ready to serve in a flash.
• PREPPED IN ADVANCE – These Bloody Mary Rose Muffins are when you are looking to get ahead of the game. You can prep these babies in advance and store them in the fridge for a couple of days. Then when you are ready to serve them just pop them in the oven and you will have hot, fresh Bloody Mary Rose Muffins in no time!
• VERSATILE – This brunch appetizer recipe is super versatile. You can make these Bloody Mary Rose muffins completely vegan by using plant-based cream cheese, vegetarian, OR even add bacon, turkey bacon, or breakfast sausage to them for the meat eaters.

WHAT YOU NEED TO MAKE THIS RECIPE

• PILLSBURY CRESCENT DOUGH SHEETS – These store-bought Pillsbury crescent dough sheets make life so easy! Yes, they are actually vegan. Feel free to use a homemade crescent dough recipe or other brand if desired.
• SUN-DRIED TOMATOES – Use the sun-dried tomatoes that are completely dry and not stored in oil.
• FRESH GARLIC
• MAPLE SYRUP
• VODKA – I used Grey Goose. You can leave the vodka out and these will still be delicious.
• CREAM CHEESE – If you would like to make this recipe completely plant-based, use vegan cream cheese. Miyoko’s plant-based cream cheese is my personal go-to
• HORSERADISH
• KETCHUP
• SRIRACHA
• OLD BAY SEASONING
• CELERY
• PICKLES
• BANANA PEPPERS – I used the jarred ones. Pepperoncini peppers or pickled jalapeños work as well!
• OLIVES – I used green olives, but feel free to use olive of you choice
• OLIVE OIL – Can substitute any neutral oil

HOW TO MAKE BLOODY MARY ROSE MUFFINS

Bloody Mary Rose Muffins are so simple to make! Here’s how you do it…

Preheat oven to 350ºF. I know that the Pillsbury instructions say to bake at 375ºF, but I found that 350ºF allowed the inside to cook better without burning the outside. This is due to the fact that we are stuffing them and making them thicker.

PREPARE THE VODKA INFUSED SUN-DRIED TOMATOES

To make the vodka infused sun-dried tomatoes, combine 1 cup of chopped sun-dried tomatoes, one clove of chopped garlic, 1/2 cup water, 1 tbsp maple syrup, and 5 tbsp vodka. Bring to a boil and then down to a medium heat.

Allow to cook for about 5 minutes, or until all of the liquid is absorbed. Remove from heat.

PREPARE THE SPICY CREAM CHEESE

To make the spicy cream cheese, simply combine 3/4 cup of cream cheese, 1 tsp horseradish, 1 tbsp ketchup, 1 tsp sriracha, 1/4 tsp Old Bay seasoning.

Mix until evenly combined.

Set aside.

PREPARE THE VEGGIES

Chop 2 tbsp pickles, 2 tbsp olives, 2 tbsp celery, and 2 tbsp banana peppers into very small pieces. Set aside.

MAKE THE ROSE MUFFINS

Time to make those rose muffins!

Open 2 container of Pillsbury crescent dough sheets. Lay them out on a cutting board and cut each sheet into 6 strips (3 rows long ways and slice down center short ways).

Spread out 1 tbsp of spicy cream cheese onto half of each strip.

Top with about 1/2 tbsp chopped veggies and a little over 1 tbsp of the vodka sun-dried tomatoes.

Fold the dough over long ways. Roll up the dough to form into a pinwheel aka rose.

Repeat process until all of the Rose Muffins are made.

Brush with olive oil.

Place the Bloody Mary Rose muffins on a tray and bake for about 18 minutes. The rose muffins will be ready when the inside is cooked and the outside is golden brown. Bake longer if needed.

Serve and enjoy!

TIPS FOR MAKING BLOODY MARY ROSE MUFFINS

• CHECK TO MAKE SURE THEY ARE DONE – Because you are stuffing and rolling the Pillsbury dough, it takes a little longer to cook. Make sure you slice into one of the rose muffins to ensure the dough is cooked in the center before serving. Bake longer if needed
• SPACE OUT YOUR ROSE MUFFINS WHEN BAKING – make sure you space out your rose muffins about an inch apart before baking. This will give them the space to evenly bake and not spread into each other.
• CATER TO THE CROWD – One of the best things about these Bloody Mary Rose muffins is that they are versatile! If you have vegans at your table, use vegan cream cheese. But if you don’t want them to be plant-based, use regular cream cheese or even add bacon or breakfast sausage if you want!

QUESTIONS ANSWERED

• HOW MANY DOES THIS MAKE – This recipe makes 12 Bloody Mary Rose Muffins. Feel free to change the size of them to get more or less. But you may have to adjust the cooking time.
• CAN I PREP THESE IN ADVANCE – You sure can! Just make the recipe, but don’t bake them yet. Store them in an air tight container in the fridge for up to 4 days or freeze them for up to 3 months. When you are ready to serve them, simply defrost them if frozen, and bake them.
• IS THIS RECIPE VEGAN – Yes! If you use plant-based cream cheese this recipe is completely vegan!
• DOES THE ALCOHOL COOK OUT – So alcohol actually takes longer to cook out that most people realize. I believe after 15 minutes of cooking alcohol, there is still about 50% that remains. That being said, yes, the vodka infused sun-dried tomatoes will still have alcohol in them after cooking.
• DO I HAVE TO USE VODKA – No! You can leave the vodka out if desire and this recipe will still be delicious! Still cook the sun-dried tomatoes down with all of the other ingredients for best results.
• DO I HAVE TO USE PILLSBURY CRESCENT DOUGH – Of course not. I used this dough because it keeps things simple and you can find it in pretty much any store. Feel free to make your own or use another brand. Adjust baking time if needed.

WHAT TO SERVE WITH BLOODY MARY ROSE MUFFINS

These Bloody Mary Rose Muffins make the perfect finger food, side dish, or appetizer for any party…especially a brunch gathering. Here are some other tasty, crowd pleasing recipes perfect to serve along side these babies.

• CARROT LOX VEGAN DIP WITH BAGELS (VEGAN SMOKED SALMON)
• AIR FRYER WATERMELON RADISH CUCUMBER SALAD WITH VEGAN FETA
• EASY VEGAN JUST EGG QUICHE CUPS – MINI KALE AND CHEDDAR
• VEGAN DEVILED EGG DIP MADE WITH WHITE BEANS

LOOKING FOR MORE BLOODY MARY RECIPES? Check out these Bloody Mary Quesadillas and Bloody Mary Dip!