1 can of young green Jackfruit in brine
1 TBSP of seaweed of choice
Dump these three things in a pan and simmer for 20 minutes.
Remove the chunks of jackfruit into a bowl and shred/chop into tuna looking bits. (I removed the chunks of jackfruit and left the seaweed behind since I don't love super fishy taste and this was just the right amount of sea flavor since the jackfruit absorbed the taste while simmering.)
Add 1/2 of vegan cream cheese container. (4 oz)
1/2 TBSP dill pickle relish
1/2 TBSP sweet pickle relish (or 1 TBSP of whichever you have)
1 TBSP finely chopped onion
1/4 teaspoon salt
2 TBSP nutritional yeast
Mix all together very well
Crescent rolls (1 can, make sure it's vegan) You could also use your favorite pizza dough and make this a pocket or calzone.
To make a crescent roll ring separate the 8 triangles of dough. Lay each of the longest pointiest ends over the rim of a large pie plate or round baker. The shorter two point ends will over lap and there will be a hole in the center. It's going to look kind of like a stick drawing of a sun. Press the overlapped edges in the pan together.
Scoop the "tuna" mixture onto the flat inner circle of dough. Then take each outside point and pull it over the mixture and tuck it slightly under the inner ring of dough.
Bake at the temperature called for on the can (or in your pizza dough recipe) Bake approximately 6 minutes longer to make sure everything is cooked through.