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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Ok if you like kind of spice food of side this greatly compliments a nice seafood or crawfish gumbo dinner... Enjoy 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:
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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