Sunday, June 18, 2017

Samosa Roll Ups


Move over pizza rolls ups, here comes the NEW favorite appie on the block. Samosa rolls up! 
These delicious Indian inspired treat is super easy to whip up and works as a lunch or as an appetizer. It takes about 30 minutes from start to finish. That's it! Seriously. Plus, you can freeze any leftovers and simply reheat them in the microwave (or toaster oven) for a quick and tasty snack anytime. 
I've made these vegetarian but you could add some ground turkey or beef to make them even heartier. 
Looking for a new idea for something delicious, easy peasy, and quick? Look no further. 


Samosa Roll Ups

Ingredients
Filling
2 Tbsp oil
1 small onion, diced
4 cloves garlic, minced
2 cups cooked potatoes, diced
1 cup cooked carrots, diced
1/2 cup frozen peas
2 Tbsp soy sauce
1 tsp curry powder
1/2 tsp cumin
1/4 tsp dried cilantro
1/4 tsp ground ginger
1/4 tsp turmeric
salt & pepper
1 Tbsp water

2 pkgs Pillsbury Crescent Rolls

Directions
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside. 
In a large frying pan over medium heat, heat oil. Add in onion and garlic and cook and stir for 5 minutes. 


Add in remaining filling ingredients. Cook and stir gently over medium heat until well mixed and heated through. 


Remove from heat.
Unroll one can of the Pillsbury crescent dough on a flat work surface. Pinch the seams together well. Spread half of the samosa filling on the dough leaving about 1/2 inch of dough around the outside. 


Roll up jelly roll style.


Slice into 12 slices.


Repeat with the remaining crescent dough and filling. 
Bake at 375 until dough is golden brown - about 15 minutes. 


Remove to wire rack to cool for 5 minutes. Serve warm. 


These are fabulous served with our Rhubarb Relish (link HERE) to dip them in. 


Also, these are great for a potluck as they are super tasty at room temp too.  
I just love the Indian flavors in this and how colorful the filling is. Give them a try! You'll fall in love too, I'm sure of it!

No comments:

Post a Comment