Cajun Turkey Triangles

8 servings


  • 1 pound ground turkey
  • 1/3 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 1 to 2 cloves garlic, minced
  • 1 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 can (8 ounces) stewed tomatoes, cut up
  • 2 tubes (9 1/2 ounces each) refrigerator pastry squares


Preheat the oven to 375 degrees F. In large nonstick skillet over medium-high heat, sauté the turkey, onion, bell pepper, celery and garlic 4 to 5 minutes, or until the turkey is no longer pink.

Add the Creole seasoning, red pepper flakes and tomatoes; simmer, uncovered, 8 to 10 minutes, or until most of tje liquid is absorbed.

Unroll the pastry, separating each package into 4 squares. Place on a greased 10 by 15 by 1-inch jellyroll pan. Stretch the pastry slightly to shape the squares.

Place 1/3 cup filling on one corner of each square. Fold the opposite corner of the dough over the filling to form a triangle; press the edges with a fork to seal. Cut 3 (1/2-inch) slits in the top of each triangle to allow steam to escape.

Bake 12 to 15 minutes, or until golden brown. Remove the triangles from the pan and cool slightly on a wire rack. Serve warm.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9888

nutrition information per serving

336 calories; 19g total fat; 38mg cholesterol; 837mg sodium; 28g carbohydrates; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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