Chorizo and Sun Dried Tomato Turnovers Recipe

Ingredients

• 1 tbsp (15 mL) olive oil
• 1/4 cup (50 mL) red onion, cut into thin strips
• 1/3 cup (75 mL) each red and green pepper, cut into thin strips
• 150 g chorizo sausage, cooked and sliced
• 1/3 cup/75 mL (40 g) sun-dried tomatoes, chopped
• 1 tsp (5 mL) dried basil
• 3 tbsp (45 mL) pitted, quartered kalamata olives
• 1/2 cup (125 mL) Old El Paso* Thick N'Chunky Salsa
• 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents or Pillsbury* Multigrain Crescents
• Old El Paso* Thick N' Chunky Salsa (for dipping if desired)