Portuguese Seafood Stuffed Crescents

1. 1

   In a nonstick skillet on high heat, add olive oil, onion, bell pepper, and kale. Saute' for 2 minutes. Reduce heat to med-hi. Stir in clams, and sea scallops. Stirring between each addition, stir in tabasco, lemon juice, tomato paste, and crushed peppers. Reduce heat to medium and allow to cook for 4 minutes. Remove from heat. Stir in cubed bread, cilantro, and parsley. Coat the bread well. Stir in bread crumbs. Spoon half of the stuffing mixture onto a plate and spread out for cooling. (remaining stuffing may be frozen for later preperation) Set aside. Preheat oven to 375 degrees Line a cookie sheet with parchment paper. Stack 2 pastry triangles atop one another, pinching short sides together. Open, flip over and press seam together on opposite side. Repeat with remaining triangles. Divide the cooling stuffing mixture into fourths and roll into balls. Place each ball in center of pastry. Pull the short sides where you seamed together, up and over the ball. Then take the long ends of pastry and twist together around the ball forming a decorative knot. Using a pastry brush, brush the entire surface of pastry with egg white. Sprinkle each with poppy seeds. Place on cookie sheet and bake for 11-13 minutes or until golden brown. Prep time is 40 minutes

2. 2

   Bake time is 11-13 minutes

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