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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Tender buttery crescents are filled with a delicious filling, making these appetizers from Jennifer Kemp of Grosse Pointe Park, Michigan a real stand-out. No one will guess that they're light! Ingredients:
1 can (14-1/2 ounces) diced new potatoes, drained |
1 tablespoon olive oil |
1/4 cup chopped green chilies |
1 garlic clove, minced |
1 cup frozen peas, thawed |
1-1/2 teaspoons lemon juice |
1 teaspoon curry powder |
dash pepper |
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls |
sauce: |
3/4 cup reduced-fat plain yogurt |
2 tablespoons minced fresh cilantro |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
dash pepper |
Directions:
1. In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 1 minute longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.
2. Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes.
3. Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with warm samosas. Yield: 16 appetizers (3/4 cup sauce).
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