I saved the easiest hor douvres for last. This is my vegan tvp burger mix shaped into meatballs and fried, then wrapped with pillsbury crescent dough. The almond dip is what sets this recipe apart. Finally this recipe is looking for a name. So post a comment at the end of this suggesting your name idea and you might win 3 platters, and 2 coupons for pillsbury crescent rolls.

Enjoy.

What you need:

1 batch of Homemade vegan burgers that won’t let you down

1 can of Pillsbury crescent rolls

For the Sauce:

2 TBL olive oil

Frying the almonds

1 oz white bread torn into small pieces

6 oz chopped blanched almonds

2 garlic cloves, crushed

2/3 cup dry white wine

salt and pepper to taste

2 cups vegetable stock

The process:

1. In a medium sauce pan add your olive oil, almonds, garlic, and white bread. Fry until almonds and bread are golden over low-medium heat.
2. Stir in your wine and simmer until most of the wine is gone. Remove from heat to cool.
3. Shape your TVP burger mix into 3/4 inch sized meat balls, and fry in olive oil until browned and crisp all over (I like to roll the balls in the pan occasionally to get all sides crisp).
4. Once all meatballs are fried set aside to cool.
5. In your blender add the almond mix and chicken stock, blend until you achieve a fine puree, add salt and pepper to taste.
6. 

   Almond sauce in fondue warmer

   Preheat your oven to 375 degrees Fahrenheit.

7. Now open up your Pillsbury crescent can and re-seam all the pre-perferations. Cut out 1 inch squares, now take your cooled TVP balls and place one on a 1 inch square of Pastry, then pull up the sides gently so they cover the meatball but so you can still see the exposed tips. Seam, and transfer to a parchment paper lined cookie sheet. Repeat until all the meatballs are ready.
8. Bake for 15-20 minutes or until golden brown and puffy.

You can make the sauce ahead and use it in a fondant warmer for serving.

Enjoy.

P.S. this will probably be my last post until mid January as I will be in Canada for the holidays then moving to the San Francisco Bay Area, aside from announcing the winner at the end of December. Happy holidays and I am looking forward to a new year of new recipes.

*All information pertaining to the Pillsbury product, prize pack and give away were courtesy of PIllsbury through MyBlogSpark*