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Crescent Samosas

Tender, buttery crescents surround a delicious filling, making these appetizers a real standout. No one will guess that they're light! —Jennifer Kemp, Grosse Pointe Park, Michigan
Crescent Samosas
Crescent Samosas Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    16 appetizers (3/4 cup sauce)

Ingredients

  • 3/4 cup reduced-fat plain yogurt
  • 2 tablespoons minced fresh cilantro
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Dash pepper
  • SAMOSAS:
  • 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

  • Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving.
  • In a large nonstick skillet, 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.
  • 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 baking sheets, point side down; curve to form crescents.
  • Bake until golden brown, 10-12 minutes. Serve with sauce.
Nutrition Facts
1 appetizer with 2 teaspoons sauce: 130 calories, 6g fat (2g saturated fat), 1mg cholesterol, 305mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

Click stars to rate
Average Rating:
  • CydDelve
    Dec 25, 2014

    No comment left

  • jlharlow
    Feb 10, 2010

    Absolutely delicious! Easy to put together. I used 1 can of small, tender peas, drained. The sauce makes the dish. Don't leave it out! Leftovers are great too - if you have any.

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