I hardly publish a new recipe in the middle of the week BUT this was too good not to share here! I present to you the absolute perfect holiday dish: Green Chutney Candy Cane, which is 100% vegan, 100% festive, and 100% delish!! This dish is from my feature on Food Network to nearly 11 million people and is a rendition of the Food Network Pizza Candy Cane!

I’m so excited to have developed this recipe for Food Network, because it’s a true culmination of American and Indian flavors. Plus, did you know that store-bought crescent dough is vegan?! Yes! I just prefer to buy the brands that don’t have palm oil or at the minimum, source palm oil sustainably.

I hope you make this dish this year for your holiday festivities or at least next year! It is SO easy, trust me! Plus I provide step-by-step descriptions below!

• 1 8 oz. tube refrigerated crescent roll dough – I prefer Immaculate Brand
• 1 cup fresh coriander 
• 1/2 cup non-dairy sour cream – I prefer Tofutti
• 1/4 cup non-dairy plain yogurt – I prefer So Delicious
• 1 Serrano chili, chopped
• 2 cloves garlic – peeled
• 1/2 tsp whole cumin seeds
• 1/2 fresh lemon
• Pinch kosher salt
• Pinch black pepper
• 1/2 cup vegan shredded mozzarella – I prefer Violife
• 1 zucchini, sliced into thin circles
• 1 Fresno chili, sliced thin for garnish
• Fresh coriander leaves, for garnish 
• EVOO for drizzling

1. Chutney: In a food processor, blend together fresh coriander, sour cream, yogurt, serrano chili, garlic, cumin seeds, lemon juice, salt & pepper until smooth. Pour into a bowl and place into the refrigerator.

2. Dough: Place a large piece of parchment on the back of a large cookie sheet. Roll each crescent triangle out & separate. Place 1 triangle at the top of the parchment paper at a 90° angle & place the 2nd triangle in the same direction right below, ensuring the tips meet & press together. Repeat until it’s a straight row. With a paring knife, slit down the middle of each triangle lengthwise, ensuring not to cut the sealed portion. Repeat until all triangles are slit.

3. Preheat oven to 375°F. Dollop green chutney onto the sealed (thick) side, covering it with chutney — you’ll use max ½ cup chutney. Reserve remaining chutney as a dipping sauce. Add on mozzarella shreds & layer on slices of zucchini until the whole side is covered. Drizzle on EVOO, sprinkle with salt & pepper. Take the thin side of the crescent roll & fold it over the zucchini side and tuck underneath. Repeat with all the thin sides until you create a loosely “braided” roll. Using a thin spatula, carefully curve the top of the roll down to form a candy cane shape. Press together any loose edges. Trim excess parchment.

4. Bake in the preheated oven for 12-15 mins or until golden brown. Remove & let cool for 2 minutes. Run a spatula under the candy cane to loosen it up from the parchment. Slide onto a serving platter. Garnish with red chilies & coriander leaves. Serve with remaining green chutney. Enjoy!