Ingredients

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
• 1 (14 1/2-oz.) can whole new potatoes, drained, diced
• 1/2 teaspoon salt
• 1 (15-oz.) can LeSueur Very Young Small Early Peas, drained
• 1 teaspoon curry powder
• 1 1/2 teaspoons lemon juice
• Pepper to taste
• 2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls
• Sauce
• 1 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• Dash pepper

Instructions

1. Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.;