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California born and bred 25 year old dance machine now living in Salt Lake City. Sardonically irreverent spinster, DIY decorator & vegan baking enthusiast who enjoys sequins, house plants & malt liquor.

Tuesday, April 5, 2011

Creamy Chikn' and Asparagus Crescent Rolls

1 pkg Kroger crescent rolls
3 handfuls of diced Morning Star Farms chikn strips
1 handful of diced asparagus
Few tablespoons of veganaise, cream cheeze, or sour cream
Few shakes of garlic power, onion powder & Italian seasoning

Preheat oven to 350 degrees. Saute asparagus and chikn in olive oil over medium heat.
Place in a mixing bowl and cool to room temperature; then add remaining ingredients.
Unroll crescent rolls and spoon a tablespoon or two of filling on each triangle, then tuck in sides and roll up.
Place on a cookie sheet and bake for about 10 minutes or until golden brown.

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