The whole family will love these easy to make finger foods. Make them for movie night or game night and watch them disappear in no time flat!
1. Sausage Rolls
Ingredients:
1 package Pillsbury Crescent Rolls
2 Beyond Meat Sausages
Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
Instructions:
Unroll Pillsbury Crescent Rolls according to the directions. Slice your sausages in half lengthwise and then in half widthwise so you have 8 pieces of sausage. Place 1 piece of sausage and a thick slice of Zengarry Smokey Jalapeño cashew cheese in each crescent roll and roll them up. Place them on a baking sheet and bake at 350 degrees C for 10-12 minutes or until golden.
2. Easy Spanikopita
Ingredients:
1 package of phyllo dough, thawed
Olive oil
1 package of chopped frozen spinach, thawed
1 package of Fauxmagerie Zengarry Horseradish Dill Cashew Cheese
5 green onions, chopped
½ cup fresh dill, chopped
Salt and Pepper to taste
Instructions:
Make the filling.
Sqeeze the excess water out of the thawed frozen spinach.
In a bowl combine spinach, Fauxmagerie Zengarry Horseradish Dill Cashew Cheese, green onions, dill, salt and pepper and mix well.
Make the spanikopitas.
Unwrap the phyllo dough and keep it covered with plastic with a damp towel on top.
Remove 2 individual sheets of phyllo dough and stack them one on top of the other with the long edge facing you on a clean, dry surface.
Fold back one side of the top phyllo sheet and brush the sheet underneath with olive oil using a pastry brush. Replace the top sheet and do the same with the other side so that the whole phyllo sheet underneath is brushed with olive oil.
Brush the top sheet of phyllo dough with olive oil.
Cut the phyllo dough from top to bottom down the middle of the sheets with a sharp knife. Then cut each half twice from top to bottom making six long strips of dough.
Place 1 TBSP of filling at the top of each phyllo dough strip.
Fold the top left corner of the first phyllo strip over the filling so that the top forms a triangle. Continue folding the dough in triangles all the way down until all of the dough is wrapped in a triangular pocket with the filling on the inside.
Fold each phyllo strip the same way.
Place each spanakopita triangle on a baking sheet lined with parchment paper. Brush each spanakopita lightly with olive oil.
Continue wrapping the filling in phyllo dough as above until all of the filling has been used.
Bake the spanakopita in an oven preheated to 350 degrees F for 12-15 minutes, until golden brown on the edges.
3. Taquitos
4. Sweet and Savoury Flatbreads
Ingredients:
Creamy Swiss cheese
Sliced pears
Fresh thyme and sage
Vegan honey drizzle
We use store bought flatbread. Cook at 425 C for 12-15 minutes until the crusts are nicely browned. Add toppings like spinach, arugula and drizzles after cooking.
5. Mediterranean Pizza
Ingredients:
1 Pillsbury pizza crust
Fauxmagerie Zengarry Sun Dried Tomato and Basil cashew cheese
Sun Dried Tomatoes in oil, drained and chopped
Artichokes, chopped
Mushrooms, sliced
Olives, pitted and chopped
Fresh Basil Pesto
Arugula or spinach
Instructions:
Follow the directions for the Pillsbury pizza crust. Unroll the dough, pre-bake on a pizza pan or cookie sheet for 8 minutes at 400 degrees C. Remove from the oven and top with a layer of Zengarry Sun Dried Tomato and Basil cashew cheese, chopped sun dried tomatoes, artichokes, mushrooms and olives. Bake 8-10 minutes longer. Remove from the oven and top with pesto and fresh greens.