1 can Pillsbury seamless dough sheet
1 cup Kale (washed and chopped roughly)
4 Artichoke Hearts (I bought canned artichoke, drained them of their water and chopped them)
1 tablespoon vegan butter (I like Earth Balance)
1 tablespoon flour
1/2 cup vegan creamer (I like coconut creamer)
1 cup shredded vegan cheddar cheese (I like Daiya)
Dash garlic salt
1. Preheat the oven to 350 degrees. Place a small saute pan on medium high heat and spray with cooking spray. Add chopped artichokes and kale to the pan and saute for about 5-6 minutes, or until kale is wilted, sprinkle with a little garlic salt. Set aside.
2. In a small sauce pan on medium high heat, melt butter and add the flour, stir until completly combined. Pour in your creamer and whisk until thick, about 4 minutes. Add 1/2 cup of your shredded cheese, whisk until completely melted and combined. You should have a nice thick white sauce.
3. Roll out your dough sheet on too parchment paper - I had to re-roll mine due to the packaging ripping the dough. Evenly divide the dough into 4 equal rectangles. Add about 3 tablespoons of the white sauce to the middle of 2 rectangles (keep the filling in the middle away from the edges so it can seal well), add 2-3 tablespoons of your artichoke and kale mixture, top with some extra cheddar cheese.
4. Take your other rectangle half and do a water or vegan milk wash on the seams of the dough, cover your filling and sealing the sides by using a fork to crimp down the edges. Brush some water or vegan milk on top of the dough and sprinkle with garlic salt. Transfer the parchment paper with your pockets onto a cookie sheet and bake for 20 minutes.