CAJUN TURNOVERS (FESTIVAL)

Servings: 8
Ingredients:

--------------------------------RICE MIXTURE--------------------------------
1/2 c  Onion, chopped
1/4 c  Green bell pepper, chopped
1/4 c  Celery, chopped
2 T  Butter
1/2 c  Canned mushrooms, chopped
1 pk Long-grain wild rice mix
-4.3 ounce size
2 c  Water
1 T  Worcestershire sauce
2 t  Hot sauce
1/2 t  Garlic powder
1/2 t  Red pepper

———————————–DOUGH———————————–
2 cn Crescent rolls
1 Egg, beaten

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

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