Serves: 8
Total Calories: 378

SAMOSAS
2 tablespoons olive oil
1 clove garlic, minced
1 (4 1/2-ounce) can chopped green chili
1 (14 1/2-ounce) can whole new potato, drained, diced
1/2 teaspoon salt
1 (15-ounce) can small early peas, drained
1 teaspoon curry powder
1 1/2 teaspoons lemon juice
pepper to taste
2 (8-ounce) cans refrigerated crescent rolls, reduced-fat, dinner rolls

SAUCE
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
dash pepper

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Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles cook and stir 2 minutes. Add potatoes
and 1/2 teaspoon salt cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper cook and stir, mashing slightly, until heated.

Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.

Bake at 375°F. for 15 to 20 minutes or until samosas are golden brown.

Meanwhile, in blender container, combine all sauce ingredients. Cover blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.

Nutrition Per Serving: Calories 310 Protein 8g Carbohydrate 39g Fat 13g Sodium 1O30mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 378
Calories from Fat: 134

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