Easy Easter Turnovers

For Easter (Spring Day) we were again entertaining a group of people used to ham and the big “HOLIDAY FEAST”  spread (an idea I always found a little incongruous and odd on a theological front) but without time to do a whole big “to do” and put on the “great vegan gourmet” show for the family, I had to be creative. Since it was too late to create something really fancy and gourmet, I went to the deli and got some lovely brussels sprouts roasted with olive oil, lemon, garlic and sea-salt and some roasted balsamic beets and set to making some turnovers.    Reduced Fat Pillsbury Crescent Rolls are a vegan convenience food that can fill in in a pinch and I was excited to try out the much  hyped Daiya Cheese (REVIEW TO COME!) I found at Whole Foods on that same trip.
These turnovers turned out beautifully and were REALLY easy and tasty. Again, though I never was the biggest meat-analog fan in the world until I had Ne0-Vegans to feed, I was surprised at how tasty the Yves Canadian bacon was diced into the turnover.  Suffice to say that Daiya Cheese is AMAZING and not just a “good substitute” for cheese, it’s a good cheese period! The two ingredients (though I only used a tiny amount of each) provided the most amazing ham and cheese taste the likes of which I’ve not had in years and years.   You could easily omit them or substitute your favourites as well as replace with textured veggie protein, spiced tofu, etc.  These turnovers would be easy to alter into Mexican turnovers (roasted chilies, black beans,  or corn with textured veggie protein taco seasonings or soyrizo)  or even Indian samosas with curry seasonings.
Enjoy –Bee
Ingredients:
* 2 tubes/tins reduced fat Pillsbury crescent rolls
2-3 small  white potatoes, diced (or 1 package frozen O’Brien potatoes w/ no oil just peppers/onion)
1 cup frozen peas (or more depending on your level of pea love)
1 carrots,  diced  (or use frozen pea and carrot blend as an homage to “peas and carrots” don’t-know-the-words-in-choir technique)
Diaya Cheddar style cheese shreds/vegan cheese of choice *optional 
2-3 slices of Yves   Canadian Bacon style vegan deli slices diced small  or minced  *optional
1/4 teaspoon dry mustard
1/2 teaspoon dried thyme
*salt and pepper to taste

Directions: 
pre-heat oven to 375. 
Boil potatoes, carrots and peas until tender  (About 10 minutes) or,  if using frozen veggies, heat in a skillet with a few teaspoons of water until thawed and warmed up.
open cans of crescent dough and press the dough down lightly using two triangle shapes per turnover to form a rectangle and press the seam together,  use about a table-spoon or more of the veggie mixture (don’t over-stuff too much) and sprinkle on a little of the Daiya Cheddar Shreds (if using) and a few sprinkles of the diced vegan Canadian Bacon (if using) and fold into a pocket sealing the seams by pinching the dough. It’s OK if the fillings pop out here and there, but try to keep as much stuffed in as possible.
Bake for 10-15 minutes or until the turnovers are golden brown.  Serves 4 as main entree  or more as appetizers.