CRESCENT STYLE SAMOSA

Ingredients

1 Can (14-1/2 ounces) diced new potatoes, drained
1 Tbs olive oil
1/4 Cup chopped green chilies
1 Garlic clove, minced
1 Cup frozen peas, thawed
1-1/2 Tsp lemon juice
1 Tsp curry powder
Dash pepper
2 Tubes (8 ounces each) refrigerated reduced-fat crescent rolls

SAUCE:

3/4 Cup reduced-fat plain yogurt
2 Tbs minced fresh cilantro
1 Garlic clove, minced
1/2 Tsp ground cumin
Dash pepper

Method

In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.
Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes