Monday, June 1, 2015

Crescent Pizza Pockets

I saw this recipe on Facebook, it's from the Pillsbury web site. I had all the ingredients needed to make it vegan and add a little more zip. Below is my delicious, vegan version.
  • 1 can (8 ounce) Pillsbury refrigerated crescent dinner rolls
  • 1/4 cup (or more to your liking) pizza sauce
  • 3/4 cup Daiya mozzarella shreds
  • 16 slices Tofurky pepperoni slices
  • 4 tablespoons onion, minced
  • 4 tablespoons bell pepper, minced
  • 8 black olives, quartered

Heat oven to 375F. Unroll dough onto cookie sheet; separate into 4 rectangles (2 triangles each). Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforation to seal.

Chop your veggies.

Spread about 1 tablespoons pizza sauce on half of each rectangle to within 1 inch of edge.

Sprinkle each with cheese.

Top with onion, bell pepper and black olives.

Add pepperoni.

Fold dough from the top over filling; firmly press edges with a fork to seal.

Bake 13-15 minutes or until deep golden brown. 

Serve warm.


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