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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/2 cup onion, chopped |
1/4 cup green bell pepper, chopped |
1/4 cup celery, chopped |
2 tablespoons i can't believe it's not butter fat free |
3/4 cup mushroom, chopped |
1 package wild rice, packaged |
2 cups water |
1 tablespoon worcestershire sauce |
2 teaspoons hot pepper sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
salt |
16 ounces crescent rolls |
1 egg, beaten |
Directions:
1. For filling: Saute onion, bell pepper, celery, and mushrooms in butter until tender and mushrooms have released some liquid.
2. Add rice and water.
3. Stir.
4. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and salt. Mix well.
5. Bring to a boil, cover tightly, simmer for 10 minutes.
6. For dough: While rice is simmering, preheat oven to 3750.
7. Separate crescent rolls into rectangles.
8. Seal the seams in each rectangle by pressing the dough together.
9. Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges.
10. Brush the tops of turnovers with beaten egg.
11. Place on lightly greased cookie sheet. Bake 12-13 minutes.
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