Crescent Samosas

 

                    Tender, buttery crescents are filled with a delicious filling, making these appetizers a real stand-out.

16 appetizers "¾ cup sauce"

• 2 cups diced potatoes, blanched
• 1 tablespoon olive oil 
• ¼ cup chopped green chilies
• 1 garlic glove, minced
• 1 cup frozen peas, thawed
• 1½ teaspoons lemon juice
• 1 teaspoon curry powder
• Pinch of black pepper
• 2 tubes "8 ounces each" refrigerated crescent rolls

Sauce

• ¾ cup plain yogurt
• 2 tablespoons minced fresh cilantro
• 1 garlic glove, minced
• ½ teaspoon groud cumin
• Pinch o black pepper

1. In a large non-stick skillet, sauté potatoes in oil until lightly browned ; add chilies and garlic, sauté 1 minute longer.
2. Stir in the peas, lemon juice, curry powder and pepper ; transfer to a large bowl and coarsely mashed.
3. Separate crescent dough into 16 triangles.
4. Place 1 tablespoon potato mixture on the wide end of each triangle ; roll up from wide end.
5. Place point side down 2 inches apart on ungreased baking sheets ; curve ends to form crescent shapes.
6. Bake at 375F "190C" for 10-12 minutes or until golden brown.
7. Meanwhile, in a small bowl, combine sauce ingredients ; serve with samosas.

BON APPÉTIT