Bake-Off® Contest 40, 2002
Los Angeles, California

Crescent Samosas

Longing for Indian food? Jump-start your curry cravings with refrigerated crescents.

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4 reviews.
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  • prep time 30 min
  • total time 50 min
  • ingredients 16
  • servings 8
 

Ingredients

Samosas

2
tablespoons olive oil
1
garlic clove, minced
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
(14 1/2-oz.) can whole new potatoes, drained, diced
1/2
teaspoon salt
1
(15-oz.) can LeSueur® Very Young Small Early Peas, drained
1
teaspoon curry powder
1 1/2
teaspoons lemon juice
Pepper to taste
2
(8-oz.) cans Pillsbury™ Refrigerated Reduced Fat Crescent Dinner Rolls

Sauce

1
cup plain yogurt
2
tablespoons chopped fresh cilantro
1
garlic clove, minced
1/2
teaspoon cumin
1/4
teaspoon salt
Dash pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. 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 at 375°F. for 15 to 20 minutes or until samosas are golden brown.
  • 4 Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.
  • 1 Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. 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 at 375°F. for 15 to 20 minutes or until samosas are golden brown.
  • 4 Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
),
Cholesterol
0mg
0%;
Sodium
1030mg
1030%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.