Cajun Crescent Turnovers
"Ok if you like kind of spice food of side this greatly compliments a nice seafood or crawfish gumbo dinner...
Enjoy"
photo by Dreamer in Ontario
- Ready In:
- 23mins
- Ingredients:
- 17
- Yields:
-
8 turnovers
- Serves:
- 8
ingredients
- 1⁄2 cup onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1⁄4 cup celery, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons butter
- 3⁄4 cup mushroom, chopped
- 2 cups wild rice
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon creole seasoning
- 16 ounces crescent rolls
- 1 egg, beaten
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon garlic salt
directions
-
For filling:
- Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
- Add rice and water.
- Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
- Bring to a boil, cover tightly, simmer for 10 minutes.
-
For DOUGH:
- While rice is simmering, preheat oven to 375°F
- Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
- Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
- Fold dough over and press with a fork to seal the edges.
- Beat egg, garlic powder and garlic salt.
- Brush the tops of turnovers with beaten egg mixture.
- Place on lightly greased cookie sheet.
- Bake 12-13 minutes.
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Reviews
-
I would have rated this with 5 stars but I think there is a problem with the ratio and quantity of rice to water. I've prepared this recipe using 2/3 cup rice and 1 1/3 cup water. I still ended up with more filling than I could use. The flavour of these turnovers is wonderful. Printessa, if you let me know of a recipe correction or if I've made a mistake please advise me and I'll change the rating. Made for PAC Fall '08
RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....
