Recipe: Crescent Samosa Sandwiches with Honey Dipping Sauce (using refrigerated crescent roll dough)

CRESCENT SAMOSA SANDWICHES

2 cans (8 oz each) Pillsbury refrigerated crescent roll dough
FOR THE FILLING:
1 tablespoon oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/4 pound lean ground beef
1 cup diced cooked potato
1/2 cup diced cooked carrot
1/2 cup frozen sweet peas, thawed
5 teaspoons soy sauce
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 dash crushed red pepper flakes
FOR THE HONEY DIPPING SAUCE:
1/3 cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender.

Remove from pan. Add ground beef; cook and stir 3 to 5 minutes or until browned. Drain.

Stir in onion mixture and remaining filling ingredients. Season to taste with salt, if desired.

Heat oven to 375 degrees F.

Separate one can of dough into 4 rectangles; firmly press perforations to seal. (Keep remaining can refrigerated until ready to use.) Cut rectangles in half crosswise to form 8 squares.

Spoon heaping tablespoonful of filling in center of each square. Fold one corner of dough over filling to form a triangular packet; firmly press edges to seal. Repeat with remaining can of dough and filling. Place on two ungreased cookie sheets. If desired, sprinkle triangles with cumin.

Bake on middle oven racks at 375 degrees F for 10 to 15 minutes or until golden brown, switching positions of sheets halfway through baking.

Meanwhile, in small bowl combine all sauce ingredients; mix well. (Makes 1/2 cup sauce.)

Serve warm sandwiches with dipping sauce.

Makes 16 servings
Source: Pillsbury