Bake-Off® Contest 41, 2004
Austin, Texas

Spicy Barbecue Triangles with Raita

A cool cucumber-yogurt sauce balances the spicy flavor of these Indian-spiced barbecue appetizers.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 16
 

Ingredients

Triangles

1 1/2
cups refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
3
teaspoons garam masala
1
teaspoon ground cumin
1/2
to 3/4 teaspoon ground red pepper (cayenne)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

Raita

1 1/2
cups Yoplait® Original Fat Free plain yogurt (from 2-lb container)
1
medium cucumber, peeled, seeded and finely chopped (1 1/4 cups)

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LOCATION

Steps

  • 1 Heat oven to 375°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix barbecue sauce with shredded chicken, garam masala, cumin and ground red pepper.
  • 2 If using crescent rolls: Unroll both cans of dough. Separate into 8 rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Cut into a total of 8 rectangles.
  • 3 Press or roll each into 8x4-inch rectangle. Cut each in half crosswise to form 16 squares. Spoon about 1 tablespoon chicken mixture onto center of each square; fold dough in half over filling to form a triangle. Place on cookie sheets. Press edges with fork to seal.
  • 4 Bake 12 to 18 minutes or until golden brown, switching position of cookie sheets in oven halfway through baking. Meanwhile, in small bowl, mix raita ingredients. Remove triangles from cookie sheets. Serve warm with raita.
  • 1 Heat oven to 375°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix barbecue sauce with shredded chicken, garam masala, cumin and ground red pepper.
  • 2 If using crescent rolls: Unroll both cans of dough. Separate into 8 rectangles; firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Cut into a total of 8 rectangles.
  • 3 Press or roll each into 8x4-inch rectangle. Cut each in half crosswise to form 16 squares. Spoon about 1 tablespoon chicken mixture onto center of each square; fold dough in half over filling to form a triangle. Place on cookie sheets. Press edges with fork to seal.
  • 4 Bake 12 to 18 minutes or until golden brown, switching position of cookie sheets in oven halfway through baking. Meanwhile, in small bowl, mix raita ingredients. Remove triangles from cookie sheets. Serve warm with raita.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
5mg
5%;
Sodium
400mg
400%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.