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One of our go-to dishes for dinner, that both my meat eating husband and vegetarian 3 year old son BOTH love, is vegetarian chicken crescents. Our son can be pretty picky too, so this is always a top choice.
It’s recipe that my mother-in-law used to make for my husband growing up, however they used real chicken. Ours uses a chicken substitute. Any substitute would work, including seitan seasoned to preference, but we use either Beyond Meat or Morning Star chicken strips and everyone loves them. It’s a super easy recipe, and great for a busy weeknight when you don’t have much prep time.
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. vegetable oil
2 tbsp. Earth Balance
2 tbsp. minced garlic
1 onion, chopped
1 package baby bellas, chopped
1 block of cream cheese
1 crescent dough sheet
1 pkg fake chicken (or substitute)
Preheat oven to 350 degrees.
Add oil to a large skillet on medium heat. Sauté onion, garlic, baby bellas salt and pepper for a minute or two. Add substitute chicken. Cook until substitute chicken is hot and onions are clear.
In a large mixing bowl, mix cream cheese, Earth Balance and mixture from skillet.
On baking sheet with tin foil or parchment paper, lay out crescent dough sheet. Cut dough sheet into 4 or 6 pieces.
When ingredients in mixing bowl are thoroughly mixed, scoop 1-2 heaping spoonfuls into the center of each cut section of dough
Connect opposite corners of each dough piece around cream cheese mixture to form a pocket.
Cook to crescent dough directions (approx. 13-15 mins) checking at 10 minutes.
It is ready when crescent is golden in color.
Another wonderful thing about this meal, is that once you have the base, you can go anywhere with it.
Some examples that we have made in the past: pizza chicken crescents, dessert berry crescents and veggie grounds and cheese crescents. We also often play around with the basic fake chicken and cream cheese and just add other veggies to it. Don’t be afraid to experiment!