Crescent Samosas

 

2

tablespoons olive oil

1

garlic clove, minced

1

can (4.5 oz) Old El Paso® chopped green chiles

1

can (15 to 16 oz) small whole potatoes, drained, diced

1/2

teaspoon salt

1

can (15 oz) LeSueur® very young small early peas, drained

1

teaspoon curry powder

1 1/2

teaspoons lemon juice

Pepper to taste

2

cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls

1

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2

tablespoons chopped fresh cilantro

1

garlic clove, minced

1/2

teaspoon cumin

1/4

teaspoon salt

Dash pepper

• 1 Heat oven to 375°F. In 12-inch skillet, heat oil over medium heat. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks.
• 2 Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.
• 3 Bake 15 to 20 minutes or until samosas are golden brown.
• 4 Meanwhile, in blender, place sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.