Asian Triangles Recipe

5 2 4
Asian Triangles Recipe
Asian Triangles Recipe photo by Taste of Home
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Asian Triangles Recipe

Read Reviews
5 2 4
Publisher Photo
Crunchy vegetables, savory ground beef and a flaky crust—there's a lot to like in these little pockets! —Violet Heaton, Portland, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 envelope (1 ounce) Lipton beefy onion 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. Press edges with a fork to seal. 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.
Originally published as Asian Triangles in Country Ground Beef 1993, p5

Nutritional Facts

3 each: 116 calories, 6g fat (2g saturated fat), 9mg cholesterol, 344mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 5g protein.

  • 1/2 pound lean ground beef (90% lean)
  • 1 envelope (1 ounce) Lipton beefy onion 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
  1. In a skillet, combine first five ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender.
  2. 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. Press edges with a fork to seal. Place on ungreased baking sheet. Bake at 375° for 15 minutes or until golden.
  3. Serve with sweet-and-sour sauce and hot mustard sauce if desired. Yield: about 3 dozen.
Originally published as Asian Triangles in Country Ground Beef 1993, p5

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Reviews forAsian Triangles

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MY REVIEW
danielleylee User ID: 4484886 226455
Reviewed May. 17, 2015

"I made these tonight with reduced fat crescent rolls and also 93% lean meat. The duck sauce is a must. The combo is a nice blend of sweet and savory. I also cut the recipe in half and it turned out perfect."

MY REVIEW
kayakchick User ID: 4480288 47394
Reviewed Nov. 4, 2009

"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!"

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