Asian Triangles
Country Ground Beef
Crunchy vegetables, savory meat and a flaky crust—there's a lot to like in these little pockets!—Violet Heaton, Portland, Oregon
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min.
Ingredients:
- 1/2 pound lean ground beef
- 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.