Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **filling**

  3. 1 tablespoon oil

  4. 1/2 cup finely chopped onion

  5. 1/4 pound lean ground beef

  6. 1 cup diced cooked potato

  7. 1/2 cup diced cooked carrot

  8. 1/2 cup green giant frozen sweet peas -- thawed

  9. 5 teaspoons soy sauce

  10. 1 teaspoon curry powder

  11. 1/2 teaspoon cumin

  12. 1/4 teaspoon coriander

  13. 1/4 teaspoon ginger

  14. 1/4 teaspoon turmeric

  15. 1 dash crushed red pepper flakes

  16. **crescents**

  17. 2 8 oz. cans Pillsbury refrigerated crescent

  18. -- dinner rolls

  19. **honey dipping sauce**

  20. 1/3 cup honey

  21. 1 tablespoon lime juice

  22. 1 tablespoon soy sauce

  23. 1/4 teaspoon crushed red pepper flakes

  24. 2 garlic cloves -- minced

Instructions Jump to Ingredients ↑

  1. Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender. Remove from pan. Add ground beef; cook and stir 3 to 5 minutes or until browned. Drain. Stir in onion mixture and remaining filling ingredients. Season to taste with salt, if desired. Heat oven to 375F. Separate one can of dough into 4 rectangles; firmly press perforations to seal. (Keep remaining can refrigerated until ready to use.) Cut rectangles in half crosswise to form 8 squares. Spoon heaping tablespoonful of filling in center of each square. Fold one corner of dough over filling to form a triangular packet; firmly press edges to seal. Repeat with remaining can of dough and filling. Place on two ungreased cookie sheets. If desired, sprinkle triangles with cumin. Bake on middle oven racks at 375F for 10 to 15 minutes or until golden brown, switching positions of sheets halfway through baking. Meanwhile, in small bowl combine all sauce ingredients; mix ell. Serve warm sandwiches with dipping sauce.


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