Crescent Samosas

• 3/4 cup reduced-fat plain yogurt
• 2 tablespoons minced fresh cilantro
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Dash pepper
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) diced new potatoes, well drained, or 1-3/4 cups diced cooked red potatoes
• 1/4 cup canned chopped green chiles
• 1 garlic clove, minced
• 1 teaspoon curry powder
• Dash pepper
• 1-1/2 teaspoons lemon juice
• 1 cup frozen peas, thawed
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

1. Preheat oven to 375u0b0. For sauce, mix first 5 ingredients; refrigerate until serving.
2. In a
3. , heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas.
4. Unroll crescent dough and separate into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place 2 in. apart on ungreased
5. , point side down; curve to form crescents.
6. Bake until golden brown, 10-12 minutes. Serve with sauce.

yogurt, fresh cilantro, garlic, ground cumin, pepper, olive oil, new potatoes, green chiles, garlic, curry powder, pepper, lemon juice, frozen peas, crescent rolls

Taken from www.tasteofhome.com/recipes/crescent-samosas/ (may not work)