These vegan cheesy potato pockets are definitely cheesy but in a good way! They only take a few minutes to put together and enjoy. Have the little ones help you out, they’ll have a blast making them and you’ll have a blast watching them!
This Vegan Cheesy Potato Pockets Recipe is:
- an easy vegan family meal
- something you can make with your kids
- dairy-free
Vegan Cheesy Potato Pockets Recipe
Ingredients
- 1 pkg prepared crescent dough
- 1 cup canned diced potatoes
- 1 cup plant-based shredded cheese
- non-stick cooking spray
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the oven according to the instructions on the crescent dough package.
- Drain the can of potatoes, in a colander, and transfer just one cup of the potatoes to a couple of layers of clean dry paper towel to drain them better.
- After three minutes, transfer the potatoes to a small bowl and add the spices.
- Mix the potatoes with the spices to coat them well.
- Separate the crescent dough into eight sections, and place a portion of the coated potatoes and the cheese in the center of each piece of dough.
- Sprinkle each with a tiny bit of parsley and then wrap them up and transfer them to a baking sheet that has been sprayed with non-stick cooking spray.
- Bake the pockets according to the directions given for cooking the crescent dough.
- When they come out of the oven, top them off with a little more parsley and serve them while they are hot.
Tried this recipe?Let us know how it was!
