When warm add minced shallot diced onion and red pepper. Press the edges down with a fork. Add chopped spinach to pan until wilted. Once soft add crumbled tofu nutritional yeast flakes and taco seasoning. You can pop one out of the freezer and heat it up right in the microwave in less than 90 seconds.
Roll out your dough sheet on too parchment. Directions step 1 place 2 crescent rolls on a baking sheet. Bake at 375 until the crust is golden brown about 25 minutes. You can do a small batch in a smaller pan but i highly suggest making a full batch because these homemade hot pockets freeze beautifully just like the store bought kind. Step 3 open the second can of rolls.
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Slice three one inch openings at the top. Bake for 15 20 min or until heated thoroughly. Place a small saute pan on medium high heat and spray with cooking spray. Brush each pocket with oil and top with parmesan. Pinch triangular seams together to make a rectangle.
Heat the tray of hot pockets for about 12 15 minutes until tops are light golden brown cheese is melted and veggies are hot you may need to do this longer if the mixture has been refrigerated. Saute broccoli and mushrooms until tender about 6 minutes. Cut out the hot pockets. In a small sauce pan on medium high heat melt butter and add the flour stir until completly combined. Heat the tray of hot pockets for about 12 15 minutes until tops are light golden brown cheese is melted and veggies are hot you may need to do this longer if the mixture has been refrigerated.
In a small sauce pan on medium high heat melt butter and add the flour stir until completly combined. Slice three one inch openings at the top. Add olive oil to a sauté pan on medium heat. Roll out your dough sheet on too parchment. Step 2 heat oil in a saucepan over medium high heat.
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