You will need:
6 oz soy chorizo (I used Trader Joe’s)
3/4 cup vegan cream cheese (I used Tofutti’s Herbs & Chives)
8 oz refrigerated crescent dough (check to make sure it’s vegan!)
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the chorizo to a pan on medium heat and cook completely (around 3-5 minutes).
In a large bowl, combine cooked chorizo and vegan cream cheese. Mix until evenly incorporated.
Unroll the crescent sheet, pressing together the triangular perforations so there are no holes in the dough.
Using a pizza cutter, cut the dough into four rows, and then six columns to create 24 square pieces.
Place about 1/2 tbsp of the chorizo mixture on the center of each square. Pinch diagonals together to form pockets.
Bake at 375 degrees for about 12 minutes, or until golden brown.