2009 Mediterranean Pockets

By boandozzy

1 appetizer equals 167 calories, 8 g fat (2 g saturated fat), 12 mg cholesterol, 424 mg sodium, 17 g carbohydrate, trace fiber, 6 g protein. Originally published as Mediterranean Pockets in Healthy Cooking April/May 2008, p14

Ingredients

• 1/3 pound lean ground turkey
• 1 small garlic clove, minced
• 1/3 cup crumbled feta cheese
• 1/4 cup frozen peas, thawed
• 1/4 cup chopped roasted sweet red pepper
• 1 green onion, chopped
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, cook turkey and garlic over medium heat until meat is no longer pink; drain.

Remove from the heat. Stir in the cheese, peas, red pepper, onion, parsley, lemon juice and peel, oregano, salt and pepper.

Unroll crescent dough into two rectangles; seal seams and perforations. Cut each rectangle into six squares. Place 2 tablespoons turkey mixture in the center of each square. Fold dough over filling to form a triangle and seal edges.

Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown.
Yield: 1 dozen.