Cajun Turnovers (Festival)

• 1/2 cup onions chopped
• 1/4 cup green bell peppers chopped
• 1/4 cup celery chopped
• 2 tablespoons butter
• 1/2 cup mushrooms, canned chopped
• 1 package long grain rice
• 2 cups water
• 1 tablespoon worcestershire sauce
• 2 teaspoons red hot pepper sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 2 cans crescent roll dough
• 1 each eggs beaten

1. FILLING: Saute onion, green bell pepper, and celery in butter until tender.
2. Add mushrooms.
3. Add rice and water.
4. Stir.
5. Add Worcestershire sauce, hot sauce, garlic powder, and red pepper.
6. Mix well.
7. Bring to a boil, cover tightly, simmer for 10 minutes.
8. DOUGH: While rice is simmering, preheat oven to 375F (190C).
9. Separate crescent rolls into rectangles.
10. Seal the seams in each rectangle by pressing the dough together.
11. Place rice mixture (trurnovers are easier to shape if rice mixture is chilled) in the center of each rectangle.
12. Fold dough over and press with a fork to seal the edges.
13. Brush the tops of turnovers with beaten egg.
14. Place on lightly greased cookie sheet.
15. Bake 12 to 13 minutes.

onions, green bell peppers, celery, butter, mushrooms, long grain rice, water, worcestershire sauce, red hot pepper sauce, garlic, red pepper, crescent roll, eggs

Taken from recipeland.com/recipe/v/cajun-turnovers-festival-41917 (may not work)