| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Pies, Main dish, Vegetarian |
8 |
Turnovers |
INGREDIENTS
| 1/2 |
c |
Onion, chopped |
| 1/4 |
c |
Green bell pepper, chopped |
| 1/4 |
c |
Celery, chopped |
| 2 |
tb |
Butter |
| 1/2 |
c |
Canned mushrooms, chopped |
| 1 |
pk |
Long-grain wild rice mix 4.3 ounce size |
| 2 |
c |
Water |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Hot sauce |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Red pepper |
| 2 |
cn |
Crescent rolls |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
RICE MIXTURE
DOUGH
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 375 degrees F. Separate crescent rolls into rectangles.
Seal the seams in each rectangle by pressing the dough together. Place rice
mixture (trurnovers 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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”