1 lb GROUND TURKEY
1/3 c onion, chopped
1/4 c green bell pepper, chopped
1/4 c celery, chopped
1 to 2 Cloves garlic, minced
1-1/2 tsp Creole seasoning
1/4 tsp red pepper flakes
1 Can (8 oz) stewed tomatoes, cut up
2 Tubes (9.5 oz each) refrigerator pastry squares
In large non-stick skillet, over medium-high heat, saute turkey, onion, bell pepper, celery and garlic 4 to 5 minutes or until turkey is no longer pink.
Add Creole seasoning, red pepper flakes and tomatoes; simmer, uncovered, 8 to 10 minutes or until most of liquid is absorbed.
Unroll pastry, separating each package into 4 squares. Place on a greased 10x15x1-inch jellyroll pan. Stretch pastry slightly to shape squares.
Place 1/3 cup filling on one corner of each square. Fold opposite corner of dough over filling to form a triangle; press edges with fork to seal. Cut 3 (1/2-inch) slits in top of each triangle to allow steam to escape.
Bake at 375 degrees F. 12 to 15 minutes or until golden brown. Remove triangles from pan and cool slightly on a wire rack. Serve warm
336 Total Calories
19 g Total Fat
50 % Daily Total Fat
38 g Cholesterol
837 mg Sodium
28 g Total Carbohydrates
15 g Protein