Cajun Turnovers (Festival)
Yield
8 turnoversPrep
35 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rice mixture | |||
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
mushrooms, canned
chopped |
|
| 1 | package |
long grain rice
|
*
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| Dough | |||
| 2 | cans |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rice mixture | |||
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
celery
chopped |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
mushrooms, canned
chopped |
|
| 1 | package |
long grain rice
|
*
|
| 473 | ml |
water
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
red pepper flakes
|
|
| Dough | |||
| 2 | cans |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
Directions
FILLING: Sauté onion, green bell pepper, and celery in butter until tender. Add mushrooms. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, and red pepper. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes.
DOUGH: While rice is simmering, preheat oven to 375℉ (190℃). Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (trurnovers are easier to shape if rice mixture is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12 to 13 minutes.
