1 Package crescent roll dough or other dough of your choice
1/2 Package Beyond Meat chicken strips
1 Cup Almond Milk
1 Cup Chickpea flour (I'm not sure how it would work with other flour since this is the only one I tried)
Spicy BBQ Sauce:
1/4 Cup Sriracha
3/4 Cup BBQ Sauce
1 Tablespoon starch - corn starch, arrowroot powder, etc.
Tofu Blue Cheese:
1/2 block tofu
3 tablespoons Nutritional Yeast
Juice of Lemon Half
1 teaspoon Miso
1/2 teaspoon Tahini
1 teaspoon Marjoram
1 teaspoon Oregano
1 teaspoon Garlic Powder
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 24 bites
Preheat oven to 450 degrees. Combine all the breading ingredients in a shallow bowl and mix together well. Slice the chicken strips into about 24 bite size pieces and coat in the batter. Place in a casserole dish or cookie sheet with parchment paper. Make sure that the batter doesn't run together (like mine did...) or else it will be hard to keep the batter on the chicken when you pick it up. Bake for 20 minutes.
While that is cooking, prepare the Spicy BBQ sauce by mixing all of those ingredients together in a shallow bowl.
Add all of the Tofu Blue Cheese ingredients to a food processor and blend them together. Add more marjoram to taste - it's what adds the most of the blue cheese flavor.
When the battered chicken strips have cooled, dip them in the Spicy BBQ sauce and put them back in the oven for another 5-8 minutes.
While that is cooking, roll out your dough and cut it into about 2x2 inch pieces. Divide the tofu blue cheese evenly among each of the bites. Once the chicken strips have cooled, divide them evenly among the bites. Put back in the oven for about 10 minutes.
Serve and enjoy!!