Average Rating: 4.5TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 16 appetizers (3/4 cup sauce).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 chiles
- 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
Instructions
- 1. Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving.
- 2. In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, 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.
Nutrition 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.
