Cajun Crescent Turnovers

READY IN: 23mins
Recipe by Printessa

Ok if you like kind of spice food of side this greatly compliments a nice seafood or crawfish gumbo dinner... Enjoy

Top Review by Dreamer in Ontario

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

Ingredients Nutrition


  1. For filling:
  2. Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
  3. Add rice and water.
  4. Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
  5. Bring to a boil, cover tightly, simmer for 10 minutes.
  6. For DOUGH:
  7. While rice is simmering, preheat oven to 375°F
  8. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
  9. Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
  10. Fold dough over and press with a fork to seal the edges.
  11. Beat egg, garlic powder and garlic salt.
  12. Brush the tops of turnovers with beaten egg mixture.
  13. Place on lightly greased cookie sheet.
  14. Bake 12-13 minutes.

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