Crescent Samosas

Name: Crescent Samosas
Ingredients: 3/4 cup reduced-fat plain yogurt; 2 tablespoons minced fresh cilantro; 1 garlic clove, minced; 1/2 teaspoon ground cumin; Dash pepper; 1 tablespoon olive oil; 1 can (14-1/2 ounces) diced new potatoes, well drained, or 1-3/4 cups diced cooked red potatoes; 1/4 cup canned chopped green chiles; 1 garlic clove, minced; 1 teaspoon curry powder; Dash pepper; 1-1/2 teaspoons lemon juice; 1 cup frozen peas, thawed; 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

14 ingredients

6 steps

Ingredients

3/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash pepper
1 tablespoon olive oil
1 can (14-1/2 ounces) diced new potatoes, well drained, or 1-3/4 cups diced cooked red potatoes
1/4 cup canned chopped green chiles
1 garlic clove, minced
1 teaspoon curry powder
Dash pepper
1-1/2 teaspoons lemon juice
1 cup frozen peas, thawed
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

Directions

1

Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving.
2

In a
3

, heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas.
4

Unroll crescent dough and separate into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place 2 in. apart on ungreased
5

, point side down; curve to form crescents.
6

Bake until golden brown, 10-12 minutes. Serve with sauce.