These savory pumpkin rolls are cheesy, herby, and crispy! They're the perfect fall appie, but will excite your tastebuds anytime of year.
To roast the bulb of garlic, preheat the oven to 400°F. Cut the whole bulb in half lengthwise and coat with 1 teaspoon of olive oil on top of the cloves and a pinch of sea salt and ground black pepper. Place on a baking sheet and bake for 30 minutes or until golden brown and the cloves are caramelized and soft.
Once the garlic is done roasting, set the oven to preheat to 425°F.
Combine the roasted cloves of garlic with pumpkin puree, the remaining 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper, nutritional yeast, sage, rosemary, cinnamon, nutmeg, vegan cream cheese, and vegan parmesan cheese until well combined. You can also pre-make the filling the night before and the flavors will develop even more.
Lightly flour a clean counter surface, your hands, and a rolling pin and roll out the pastry to a rectangle about 18" wide x 12" high and about 1/8" thick. As you roll the pastry out, lift it every so often and lightly flour underneath the pastry to ensure it doesn't stick. Flip the rectangle of pastry to ensure the short end of the pastry is facing you.
Cut the log in half. If the pastry feels warmer and is too soft to cut evenly after rolling it up, just wrap the halves of the log in wax paper or plastic wrap and refrigerate or place in the freezer until firmer. Do not freeze solid, just enough to get the log and pastry more firm. Then slice into 1/2" slices delicately with a long sharp knife. Don't push down or all the filling will squeeze out and your rolls will be very misshapen. Rather, saw back and forth through the log.