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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 small onion , finely chopped

  3. 4 garlic cloves , minced

  4. 2 cups cooked diced potatoes

  5. 1 cup cooked diced carrot

  6. 1/2 cup canned sweet peas or 1/2 cup frozen sweet peas, thawed

  7. 5 teaspoons soy sauce

  8. 1 teaspoon curry powder

  9. 1/2 teaspoon cumin

  10. 1/4 teaspoon dried cilantro

  11. 1/4 teaspoon ground ginger

  12. 1/4 teaspoon turmeric

  13. 1/4 teaspoon salt

  14. 1 dash red pepper flakes

  15. 2 (8 ounce) packages crescent rolls

  16. 1/3 cup honey

  17. 1 tablespoon lemon juice

  18. 1 tablespoon soy sauce

  19. 1 tablespoon water

  20. 2 garlic cloves , crushed

  21. 1 pinch red pepper flakes

Instructions Jump to Ingredients ↑

  1. Saute onion and garlic in oil 5 minutes until onion is soft.

  2. Add all other ingredients except crescent rolls.

  3. Stir gently over medium heat for several minutes until well incorporated.

  4. Set aside.

  5. Heat oven to 375°F.

  6. Open cans of crescent rolls and unroll the dough.

  7. Separate into 4 rectangles and pinch the triangular perforations to seal.

  8. Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).

  9. You may have to coax the dough gently with your hands to make it square and to close up the perforations.

  10. Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.

  11. Pinch the edges to seal.

  12. Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.

  13. Cool slightly on rack.

  14. Serve warm with Honey Dipping Sauce.

  15. Mix sauce well in small bowl.

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