Crescent Samosas Recipe

4.5 1 2
Crescent Samosas Recipe
Crescent Samosas Recipe photo by Taste of Home
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Crescent Samosas Recipe

Read Reviews
4.5 1 2
Publisher Photo
Tender, buttery crescents surround a delicious filling, making these appetizers a real stand-out. No one will guess that they're light! —Jennifer Kemp, Grosse Pointe Park, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

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 chilies
  • 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 five ingredients; refrigerate until serving.
In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chilies, 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. Yield: 16 appetizers (3/4 cup sauce).
Originally published as Crescent Samosas in Light & Tasty

Nutritional 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.

  • 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 chilies
  • 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
  1. Preheat oven to 375°. For sauce, mix first five ingredients; refrigerate until serving.
  2. In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chilies, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas.
  3. 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.
  4. Bake until golden brown, 10-12 minutes. Serve with sauce. Yield: 16 appetizers (3/4 cup sauce).
Originally published as Crescent Samosas in Light & Tasty

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jlharlow User ID: 1548893 137557
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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