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Asian Triangles

Crunchy vegetables, savory ground beef 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.
  • Makes
    about 3 dozen

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 5 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 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° until golden, about15 minutes.
  • Serve with sweet-and-sour sauce and hot mustard sauce if desired.
Nutrition Facts
1 appetizer: 59 calories, 3g fat (0 saturated fat), 4mg cholesterol, 159mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • danielleylee
    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.

  • kayakchick
    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!