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Crescent Samosas

 Crescent Samosas
Tender buttery crescents are filled with a delicious filling, making these appetizers from Jennifer Kemp of Grosse Pointe Park, Michigan a real stand-out. No one will guess that they're light!
16 ServingsPrep/Total Time: 30 min.

Ingredients

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

Directions

  • In a large nonstick skillet, saute potatoes in oil until lightly
  • browned. Add chilies and garlic; saute 1 minute longer. Stir in the
  • peas, lemon juice, curry powder and pepper. Transfer to a large bowl
  • and coarsely mash.
  • Separate crescent dough into 16 triangles. Place 1 tablespoon potato
  • mixture on the wide end of each triangle; roll up from wide end.
  • Place point side down 2 in. apart on ungreased baking sheets; curve

2 of 2

Crescent Samosas (continued)

Directions (continued)

  • ends to form crescent shapes.
  • Bake at 375° for 10-12 minutes or until golden brown. Meanwhile,
  • in a small bowl, combine sauce ingredients. Serve with warm samosas.
  • Yield: 16 appetizers (3/4 cup sauce).
Nutritional Facts: 1 appetizer with about 2 teaspoons sauce equals 140 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 316 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer