Pillsbury Canadian Baking Challenge

INGREDIENTS

1 tbsp extra virgin olive oil

40 gr red onions, julienne

60 gr red pepper, julienne

60 gr green pepper, julienne

40 gr sun-dried tomato, julienne

150 gr chorizo, cooked and sliced

1 tsp dried basil

200 ml salsa, (reserve 120 ml for garnish)

20 gr pit less, quartered, kalamata olives

salt & crushed black pepper to taste

1 can (235 g) Pillsbury* Crescent Rolls,

INSTRUCTIONS

Pre-heat the oven to 375 degrees.

Sauté the onion and the peppers.

Add the chorizo, sun-dried tomato, basil, kalamata olives and the salsa.

Continue cooking over medium heat until the peppers are soft.

Season with Salt and Pepper.

Set aside.

Open the Pillsbury Crescent Rolls. Cut each triangle once to create 8 triangles.

Place the triangles on a non-stick pan. Fill each triangle with a large spoon of mix. Fold over the corners.

Bake for 17-19 minutes or until golden brown.

Serve:

Place each turnover on a small plate and serve with small spoon of salsa. Garnish with fresh herbs.

Note: The mix may be prepared ahead of time and cooled.