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Asian Triangles Recipe

Asian Triangles Recipe photo by Taste of Home

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Crunchy vegetables, savory meat and a flaky crust—there's a lot to like in these little pockets!—Violet Heaton, Portland, Oregon

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Asian Triangles Recipe

Prep: 25 min. Bake: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 envelope (1 ounce) beef and mushroom dry soup mix
1/2 cup sliced water chestnuts, finely chopped
1 cup canned bean sprouts, drained
2 tablespoons chopped onion
2 tubes (8 ounces each) refrigerated crescent rolls
Prepared sweet-and-sour sauce, optional
Prepared hot mustard sauce, optional

Directions

In a skillet, combine first five ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender.
Separate crescent dough into triangles; cut each one in half diagonally. Place 1 rounded teaspoon of beef mixture in center of each triangle; fold dough over mixture and pinch corners together to seal edges. Place on ungreased baking sheet. Bake at 375° for 15 minutes or until golden.
Serve with sweet-and-sour sauce and hot mustard sauce if desired. Yield: about 3 dozen.

Nutritional Facts 1 serving (3 each) equals 116 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 344 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein.

Originally published as Asian Triangles in Country Ground Beef , p5

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Asian Triangles

Asian Triangles

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(1-1) of 1 reviews

Reviewed on Nov. 04, 2009 by kayakchick

These were fantastic, simple, and super tasty! I thought sweet & sour sauce complemented them well, but my husband preferred them just the way they were. The filling is incredible and has so much flavor!! Will definitely make these again!