Categories: Pies, Main dish, Vegetarian 
      Yield: 8 turnovers 
  
--------------------------------RICE MIXTURE-------------------------------- 
    1/2 c  Onion, chopped 
    1/4 c  Green bell pepper, chopped 
    1/4 c  Celery, chopped 
      2 T  Butter 
    1/2 c  Canned mushrooms, chopped 
      1 pk Long-grain wild rice mix 
           -4.3 ounce size 
      2 c  Water 
      1 T  Worcestershire sauce 
      2 t  Hot sauce 
    1/2 t  Garlic powder 
    1/2 t  Red pepper 
 
-----------------------------------DOUGH----------------------------------- 
      2 cn 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.