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Ingredients Jump to Instructions ↓

  1. Filling

  2. 1 tablespoon 15ml Oil

  3. 1/2 cup 31g / 1.1oz Finely chopped onion

  4. 1/4 lb 113g / 4oz Lean ground beef

  5. 1 cup 146g / 5.1oz Diced cooked potato

  6. 1/2 cup 55g / 1.9oz Diced cooked carrot

  7. 1/2 cup 118ml Green giant frozen sweet - peas, thawed

  8. 5 teaspoons 25ml Soy sauce

  9. 1 teaspoon 5ml Curry powder

  10. 1/2 teaspoon 2 1/2ml Cumin

  11. 1/4 teaspoon 1 1/3ml Coriander

  12. 1/4 teaspoon 1 1/3ml Ginger

  13. 1/4 teaspoon 1 1/3ml Turmeric

  14. 1 Crushed red pepper flakes

  15. Crescents

  16. 2 Pillsbury - refrigerated crescent rolls

  17. Rolls

  18. Honey Dipping Sauce

  19. 1/3 cup 78ml Honey

  20. 1 tablespoon 15ml Lime juice

  21. 1 tablespoon 15ml Soy sauce

  22. 1/4 teaspoon 1 1/3ml Crushed red pepper flakes

  23. 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.

  2. 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.

  3. 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.

  4. Meanwhile, in small bowl combine all sauce ingredients; mix well. Serve warm sandwiches with dipping sauce. (1/2 cup sauce)

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