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Asian Triangles

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


  • 1/2 pound ground beef
    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


  • 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.

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Asian Triangles (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer