So, so good! Never stress about what to bring to a party again because this will please almost everyone (except it’s not gluten-free, but maybe you could find or make some wheat-free puff pastry if need be). Makes 4 with leftover filling.
Ingredients:
1 fennel bulb, thinly sliced
1/2 yellow onion, thinly sliced
2 leaves rainbow chard, thinly sliced (including stems, separated)
1 package, TJ’s croissant rolls
Salt, to taste
Pepper, to taste
1/4 block, TJ’s vegan feta, crumbled
1/2 tsp dried thyme, crumbled
3 Tbsp olive oil
1/2 tsp lemon zest + squeeze of lemon
Directions:
1. Heat oil in large cast iron pan over high heat. Add olive oil.
2. Turn flame down slightly. Add fennel, chard stems, and onions. Cook for a few minutes then turn heat down to medium-low and cook for 15 minutes, stirring occasionally.
3. Add chard leaves, thyme, lemon zest, and lemon juice. Stir well and cook for 1-2 more minutes.
4. Remove dough from package. Combine 2 pieces, roll into a ball, stretch out and place on cookie sheet. Repeat for all dough.
5. Crumble some cheese onto each dough circle. Add a heaping scoop of veggie mix. Crimp sides of dough up around the edges. Sprinkle each with more cheese.
6. Bake at 350° for 15-20 minutes until dough is browned.
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