Crescent Samosas

Ingredients

• 4.5 oz chilis green chopped old el paso® canned
• 16 oz reduced fat crescent rolls refrigerated pillsbury® canned
• 0.5 teaspoon cumin 
• 1 teaspoon curry powder 
• 1 cup yogurt plain fat free yoplait® (from 2-lb container)
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 1.5 teaspoons juice of lemon 
• 2 tablespoons olive oil 
• 15 oz peas drained lesueur® canned
• 1 Dash pepper 
• 8 servings bell pepper to taste
• 15 oz potatoes diced whole drained canned
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• blender

Directions

1. Heat oven to 375°F. In 12-inch skillet, heat oil over medium heat.
2. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes.
3. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently.
4. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks.
5. Separate dough into 16 triangles.
6. Place 2 rounded tablespoons potato mixture on shortest side of each triangle.
7. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal.
8. Place on ungreased large cookie sheet.
9. Bake 15 to 20 minutes or until samosas are golden brown.
10. Meanwhile, in blender, place sauce ingredients. Cover; blend until smooth. Refrigerate until serving time.
11. Garnish samosas with remaining chiles.
12. Serve warm with sauce.