VEGIE CRESCENTS
1 can crescent rolls ( 8 crescents)
stuffing
1/2 cup peas
1 small potato diced
1/2 cup grated cheese
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
2 tablespoons spring onions chopped
1 teaspoon oil
1/2 teaspoon cumin seeds
Heat the oil in the sauce pan, add cumin seeds . Once crackles add potatoes, peas and stir well. add the spices, mix well. Cover the pan with lid and let cook stirring occasionally. Once cooked, turn the heat off. Transfer in a plate and let cool. Once cooled, add spring onions and mix well.
Line round baking tray with parchment paper and set aside. Open the crescent can and unroll the crescents. Gently separate them. Place on baking tray ,keep triangle facing out. Place the stuffing on the thicker part all around and sprinkle cheese on top. Fold thinner side ( triangle) over the stuffing and secure in the bottom part. Bake at 300 degrees for about 10 minutes or until golden brown. Serve with lettuce, tomatoes and cheese.
jikoni 