PLANT BASED HOT POCKET RECIPES

Steps:

• Preheat the oven to 425 degrees. 
• Unroll the crescent rolls and tear into triangles. You will need two triangles per hand pie.  
• On one triangle spread some sauce and add the vegan cheese and vegan pepperoni.   
• Place the other triangle on top and press the sides together with your fingers.  
• Roll the bottom of the triangle up to create the bridge of your gat.  
• Next fold down the tip of the hat for that "worn in" look. 
• Brush the hot pocket with plant based milk to help it get golden brown.  
• Bake at 425 for 8-10 minutes until golden brown. 
• Serve and Enjoy!

Steps:

• Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
• Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
• Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.