So American Vegan Buffalo Wing HotPockets

Ingredients:

1 Roll of Croissant dough (THAT SHIT BETTER BE VEGAN!)

1 small red potato

1/4 c red onion

1/4 c pineapple

1/4 c cucumber

daiya mozzarella cheese

tomato sauce

curry

chili powder

hot pepper flakes

franks red hot sauce

olive oil

earth balance butter

1 boca chik'n patty

preheat the oven to 425 and bake the boca patty for 10 minutes. While that's baking cut up and place the potato, onion, pineapple and cucumber into a frying pan. Stirfry with olive oil, pepper flakes, curry and chili powder. While this simmers open and unwrap Croissant dough. FLOUR THE SURFACE YOU ARE ABOUT TO WORK ON, Unroll and mesh together four  croissant rolls into one (making two separate hot pockets). Cover in pasta sauce.

At this point your boca patty should be done. Take out, preheat oven to 375 and set  the Boca patty to the side, and allow pan time to cool. Take stirfry out of pan and place onto dough/sauce. Sprinkle with Daiya cheese (remember, diaya is greasy. with this cheese less in more. If you use Follow Your Heart brand you can use more.. however, be skimpy with the Daiya). Cut up Boca patty into small pieces. Sautee with Franks; Earth Balance butter until browned. Place on top of vegetables. Sprinkle a little more Daiya cheese on the very top. Roll top over and close rolls. 

(see, I didn't flour my surface beforehand, so I had what looks
to be runny dough. let me tell you, it was a pain in the arse
 to place this onto the cookie sheet... hence the caps. USE FLOUR!

Spray your cookie sheet and bake for 10 minutes. take out and allow time to cool