Scraps and Snippets ~ Buffalo Jack Squares ~

Back in the day one of my favorite meals that my mom made was chicken squares. They were cream cheese, chicken packed little hand held chicken pot pies. I'm going to work on a vegan version...stay tuned...but first, I thought I'd try the technique with a spicy bunny trail. And here it is. 

Buffalo Jack Squares

2 Cans crescent rolls or other type dough (vegan)

1 Can green jackfruit packed in brine (not the ripe in syrup)

1 Cup vegetable broth

1/3 Cup minced celery

2 TBSP minced onion

2 TBSP vegan mayo of choice or non-sweetened non-dairy yogurt or sour cream 

1/3 Cup hot sauce (Frank's, siracha, pepper sauce) (this ratio is spicy...if you want a milder taste increase yogurt and decrease hot sauce)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt 

1/4 tsp pepper

1/4 tsp dried dill

1/4 tsp dried parsley

1/4 tsp ground celery

1/8 tsp basil

Drain jackfruit. Place jackfruit in a saucepan and add the veggie broth. Simmer until the fruit softens and most of the broth is absorbed. (20 minutes or so.)

Preheat oven to 350

Shred the jackfruit in the pan. (You can dump out the extra liquid if any remains). Add all the other ingredients (except crescent rolls) and stir well. 

Separate the crescent rolls into rectangles. There are four in each can. You will basically press out the line between two triangles, forming one rectangle. Place 1/8 of the mixture on each rectangle. Fold the four corners in, twist in the middle and pinch each seam closed so they become little packets. Place each packet on a slightly greased cookie sheet.  

Bake for 18 minutes. Then turn the squares over and bake an additional 2 minutes so the bottoms don't get soggy.