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Cajun Turnovers (Festival)

 

38

Yield

8

turnovers

Prep

35

min

Cook

25

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 25326% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 197mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 16%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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