1/2 cup onion, chopped 1/4 cup green bell pepper, chopped 1/4 cup celery, chopped 2 tablespoon butter 1/2 cup canned mushrooms, chopped 1 pkg long-grain wild rice mix 4.3 ounce; size 2 cup water 1 tablespoon worcestershire sauce 2 teaspoon hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon red pepper
2 can crescent rolls 1 egg, beaten
FILLING: Saute onion, green bell pepper, and celery in butter until tender. Add mushrooms. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, and red pepper. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes.
DOUGH: While rice is simmering, preheat oven to 375 degrees F. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (trurnovers are easier to shape if rice mixture is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12-13 minutes.