Cajun Turnovers (Festival)

Recipe Ingredients

		Rice Mixture
1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
1/4 cup	27g / 1oz	Celery - chopped
2 tablespoons	30ml	Butter
1/2 cup	73g / 2.6oz	Canned mushrooms - chopped
1		Long-grain wild rice mix - 4.3 ounce size
2 cups	474ml	Water
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Hot sauce
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Red pepper
		Dough
2		Crescent rolls
1		Egg - beaten

Recipe Instructions

FILLING: Saute onion, green bell pepper, and celery in butter until tender. Add mushrooms. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, and red pepper. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes.

DOUGH: While rice is simmering, preheat oven to 375F. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (turnovers are easier to shape if rice mixture is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12-13 minutes.

Source:
[The Baltimore Sun; Dec 8, 1991]

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