Crescent Samosas Recipe
Crescent Samosas Recipe photo by Taste of Home

Crescent Samosas Recipe

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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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
Healthy Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 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

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.


  1. 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.
  2. 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 ends to form crescent shapes.
  3. 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).
Originally published as Crescent Samosas in Light & Tasty

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed 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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