Mushroom Broccoli Wrap #Vegetarian

You know how there are all these recipes that go, like, “Unroll a package of crescent rolls and press the edges together to form a sheet,” and the edges never stay pressed together? Well, the crescent roll people have solved that problem by putting out crescent roll dough already in a sheet. I mean, obvs. If you want crescent rolls, you can cut the damn stuff. Easier than trying to uncut it, amIright?

So, okay, that.

I microwave-steamed broccoli florets and fried some mushrooms in vegan margarine with onions and garlic and salt. Drained the broccoli. Arranged it on the dough on non-stick foil. Charlie took a notion for some string cheese (mozzarella in cylinders that you peel away). So I pulled a stick of that in half and put that on.

And I rolled it up. How satisfying, to not see all those seams coming unpressed!

I baked it according to the directions on the dough package, maybe a little longer. After all, the contents were cooked and hot, so I only had to cook the dough. It looked like this:


There’s a bit of clementine next to it because we had Blue Moon with it, and you have to have a slice of citrus with a Blue Moon, you know.

I’m posting today at Fatal Foodies about another mushroom/broccoli dish, this one with bacon in it.

A WRITING PROMPT BASED ON MY POST: Something comes apart or surprisingly doesn’t.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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