 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Crunchy vegetables, savory meat and a flaky crustthere's a lot to like in these little pockets!Violet Heaton, Portland, Oregon Ingredients:
1/2 pound ground beef |
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 |
Directions:
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 and pinch corners together to seal edges. 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.
|
|