Lil Chik’n Hot Pockets


  • 1 19-oz. can Loma Linda Tender Bits
  • 1/2 Tofutti Better than Cream Cheese
  • 1 tsp. crushed red pepper flakes
  • 1/2 c. celery, diced
  • 1/2 c. fresh spinach, shredded
  • 1/2 tsp. VegeSal
  • 3 8-oz. packages Pillsbury Reduced Fat Crescent dough


  1. Drain the Loma Linda® Tender Bits and place them in a food processor. Process until coarsely ground.
  2. Remove and place in a large mixing bowl. Add the remaining ingredients, except dough, and stir to thoroughly combine.
  3. Unroll the crescent dough and separate into the pre-cut triangles. Place a generous tablespoon of filling in the middle of the triangle and gather the dough up around the filling to completely cover it and form a little pouch.
  4. Pinch edges to seal. Repeat using all of the filling and dough. Place on a baking sheet that has been sprayed with nonstick cooking spray and bake at 375 degrees for 10 to 12 minutes, or until golden brown.
  5. Remove from oven and let sit for 3 to 5 minutes to cool a little before eating.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.