Cajun Turkey Triangles
Source of Recipe
Master Chef Don's 2009 Collection
List of Ingredients
1 lb ground turkey
1/3 cup onion chopped
1/4 cup green bell pepper chopped
1/4 cup celery chopped
1 Cloves garlic minced
1-1/2 tsp Creole seasoning
1/4 tsp red pepper flakes
1 Can (8 ounces) stewed tomatoes cut up
2 Tubes (9.5 ounces each) refrigerator cresent rolls
1 In large non-stick skillet, over medium-high heat, saute turkey, onion, bell pepper, celery and garlic 4 to 5 minutes or until turkey is no longer pink.
2 Add Creole seasoning, red pepper flakes and tomatoes; simmer, uncovered, 8 to 10 minutes or until most of liquid is absorbed.
3 Unroll pastry, separating each package into 4 squares. Place on a greased 10x15x1-inch jellyroll pan. Stretch pastry slightly to shape squares.
4 Place 1/3 cup filling on one corner of each square. Fold opposite corner of dough over filling to form a triangle; press edges with fork to seal. Cut 3 (1/2-inch) slits in top of each triangle to allow steam to escape.
5 Bake at 375 degrees F. 12 to 15 minutes or until golden brown. Remove triangles from pan and cool slightly on a wire rack. Serve warm