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bloody mary rose muffins

Bloody Mary Rose Muffins - made with pillsbury dough

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 (can be made vegan), and chopped pickles, celery, and olives.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Rose Muffins
Course: Appetizer, Breakfast, brunch, Side Dish
Ingredients Equipment Method

Ingredients
  

  • 2 container Pillsbury Crescent Dough Sheets Make sure you get the rectangle dough SHEETS. Not the cut ones
  • 2-3 tbsp olive oil used to brush on dough before baking
FOR VODKA INFUSED SUN-DRIED TOMATOES
  • 1 cup sun-dried tomatoes, chopped not the ones that are soaked in oil
  • 1/2 cup water
  • 1 clove garlic, chopped small
  • 1 tbsp maple syrup can substitute honey or agave
  • 5 tbsp Vodka I used Grey Goose
FOR SPICY CREAM CHEESE
  • 3/4 cup Cream Cheese vegan or regular
  • 1 tsp horseradish
  • 1 tbsp ketchup
  • 1 tsp sriracha
  • 1/4 tsp Old Bay seasoning
CHOPPED VEGGIES
  • 2 tbsp pickles, chopped small
  • 2 tbsp olives, sliced small
  • 2 tbsp celery, finely chopped
  • 2 tbsp banana peppers, chopped

Equipment

  • Oven
  • small pan

Method
 

  1. Preheat oven to 350ºF.
    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
  1. 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.
    vodka infused sun-dried tomatoes cooking
  2. 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.
    vodka infused sundried tomatoes when liquid is absorbed
PREPARE THE SPICY CREAM CHEESE
  1. 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.
    spicy cream cheese
PREPARE THE VEGGIES
  1. Chop 2 tbsp pickles, 2 tbsp olives, 2 tbsp celery, and 2 tbsp banana peppers into very small pieces. Set aside.
    chopped olives, celery, pickles, and banana peppers
MAKE THE ROSE MUFFINS
  1. Open 2 containers 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).
  2. Spread out 1 tbsp of spicy cream cheese onto half of each strip.
  3. Top with about 1/2 tbsp chopped veggies and a little over 1 tbsp of the vodka sun-dried tomatoes.
    stuffing Bloody Mary rose muffins
  4. Fold the dough over long ways. Roll up the dough to form into a pinwheel aka rose.
    Bloody Mary rose muffins before they are baked
  5. Repeat process until all of the Rose Muffins are made.
  6. Brush with olive oil.
    adding oil to Bloody Mary rose muffins
  7. 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.
    bloody mary rose muffins baked
  8. Serve and enjoy!