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Asian Triangles Recipe

Asian Triangles Recipe

Crunchy vegetables, savory meat and a flaky crust—there's a lot to like in these little pockets!—Violet Heaton, Portland, Oregon
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:12 servings


  • 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.

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.

Wine Pairings

Medium-Bodied White Wine

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