Did a little ~explorative~ cooking tonight and came out with thes

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Did a little ~explorative~ cooking tonight and came out with thes
Did a little ~explorative~ cooking tonight and came out with these stuffed crescent roll twists! Inspired by an old fam recipe made back in the day. * TO MAKE: In a bowl mix a large spoonful vegan mayo, spoonful artichoke tapenade, spoonful soft chive vegan cheese (I used Treeline), handful vegan mozz, half as much vegan parm and a little hot chili sauce. In the meantime, dice yellow onion, red pepper and celery and sautee with spinach, olive oil and salt (and any other desired spices) until almost cooked through - then add to bowl and mix in. Break open vegan crescent roll container and put two triangles together to form a square - pinch separation to seal. Add a good scoop of mixture and gather corners. Continue to pinch in and twist to seal! Pop these babies in the oven at 325 for 15-20 min (make sure to check on them!) until golden brown. Easy to mix in any veggies you have in your fridge or vegan meat subs! Enjoy!!

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