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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delightfully spicy finger food. It's a great appetizer for parties. I actually won a chili pepper cooking contest with this. A food processor is useful for chopping the peppers, onion and garlic. For the frozen mixed vegetables, I prefer a bag containing corn, beans and red peppers. Bon appetit! Ingredients:
2 jalapeno peppers, seeded and diced |
2 banana peppers, seeded and diced |
1 anaheim pepper, seeded and diced |
6 cloves garlic, peeled and crushed |
1/4 onion, diced |
3 tablespoons vegetable oil |
1 (16 ounce) package frozen mixed vegetables |
1/4 cup water |
1 cube vegetable broth |
2 tablespoons lemon juice |
2 tablespoons hot pepper sauce |
1 (8 ounce) can refrigerated crescent roll dough |
Directions:
1. In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes.
2. Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture.
5. Bake in the preheated oven 20 minutes, or until lightly browned.
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