I love this recipe. It is a recipe that my mom used to make for my sisters and I as a kid. It brings back memories. It is really easy to make and if you are a busy parent it should be on your rotation.
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
sandwiches
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Ingredients
- 3 oz vegan cream cheese Daiya is what I used
- 3 tablespoons earth balance melted reserve 1 tablespoon
- 2 tablespoon vegan milk unflavored and unsweetened
- 1/2 teaspoon sea salt
- 1/2 teaspoon grains of paradise or black pepper
- 1/2 teaspoon vegetable base
- 1 tablespoon red onion diced fine
- 2 cups vegan chicken like gardein
- 1 can vegan crescent rolls needs to make eight or you can use those sheets.
- 3/4 cup seasoned and finely crushed bread crumbs optional
Ingredients
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Instructions
- Blend cream cheese, 2 tablespoons margarine, milk, sea salt, grains of paradise, vegetable base, and red onion together, when blended add the vegan chicken and mix.
- Open the can of crescent rolls and join two triangles together so it forms a square. Firmly seal the edges, you may need to use a bit of water to help seal the edges together. Do this so you have four squares.
- Put half a cup of the mixture into the center of each square. join the corners together and then seal the edges together so you have a pocket.
- Place the pockets on an un-greased cookie or half sheet tray and bake in a 350 degree oven for 20 - 25 minutes or until golden brown.
Recipe Notes
These look really good and easy to make. I am going to have to make these with the kids.